I've been lazy as an old slug lately. I'm sure the rainy, grey weather has something to do with it. I've got to figure out someway to get some of my energy back. But really, 55°F in mid-July just isn't fair!!! Because of this stupid rain, running has been difficult and unpleasant. I'm going to have to get used to running in the rain if I want to have an activity this winter.
I learned that my gym professor had a stroke, at 45! She had 2 operations and is starting to recognize her family, but I doubt if she'll be giving gym classes in September. It's awful. It's called an AVC in French which stands for "accident vasculaire cérébral". Anyway, it scares the bejeezus out of me.
But on to the subject of this post: PRUNES! Prunes are plums in French. Dried plums, aka, prunes are called pruneaux in French. I've had quite alot of prunes around lately. They're in season right now. So I made one of my favorite tartes and tried my hand at making jam.
As for the Tarte aux Prunes. This recipe always turned out great. It's easy and can be adapted for several kinds of fruit. You might enjoy trying it.
Here's the recipe:
Tarte aux Prunes
One pre-made pie crust; I use a pâte sablée or a sweetened crust
20-25 ripe and ferm prunes (plums)
8 Palets Breton or other crunchy-type vanilla cookie
25 grams of almond powder
Heat oven to 180°C (360°F)
Cook the crust empty for around 12-15 minutes, follow instructions on the package.
During this time, wash, and cut the plums in two, take out the pit and place them in a dish.
Spread evenly the plum jam over the bottom of the crust, like this ... I'm not sure of the amount but you don't want a ton of jam, just enough to cover the bottom.
Then crust the palets brétons in a plastic bag with a rolling pin and spread them evenly over the crust.
Then place the plums, bottom side up, on the crust. Squeeze them in nice and tight. Pour in any left-over juice in the dish. Cover with brown sugar and the almond powder.
Cook approximately 35 minutes until bubbly and brown. Enjoy!