« cucinare coi fiori / cooking with flowers | Main | annuncio / announcement: Weekend Herb Blogging #390 »

June 23, 2013


Feed You can follow this conversation by subscribing to the comment feed for this post.

Alicia (foodycat)

I haven't cooked with pluots but I find baked goods with plums need a lot of sugar - I think it is something about baking the skins that makes them bitter.

Simona Carini

Thank you so much for your note, Alicia!
It's possible that the skin of the pluots I used was tarter than that of the plums. I know that the latter was mild-flavored.
Later on in the season, I will be able to find a variety of plums that is very sweet and will certainly try to make another tart.


It looks delicious! I love that you added the ice cream, too! :-D

Heather @girlichef

That's it! I cannot see another one of these gorgeous plum tarts - they look so amazing. I love that the base is yeasted, as well. Definitely on my short-list! thank you for joining me as I host this leg of our journey in Luxembourg, Simona :)


questa crostata lievitata mi incuriosisce parecchio…….devo rimanere in attesa per poterla provare. soffro di astinenza da cucina ^____^

diary of a tomato

Love your "fix" for a less than satisfying tart experiment!


Eccolo il post conclusivo della nostra tappa lussemburghese: http://abcincucina.blogspot.com.es/2013/06/h-come-hong-am-reisleck.html.
Grazie per aver partecipato, senza di te questa tappa non sarebbe stata la stessa! Pronta per l'Irlanda? :-)


Simona Carini

Thank you, Paz!

Ciao Heather. I know, it looks like this tart was popular. I am looking forward to seeing your version. The yeasted dough is interesting: I can see myself using it other fruit.

Soffrirei anch'io, Martissima. Spero che l'attesa non duri molto. La pasta frolla col lievito non mi piace, ma la pasta di questa crostata e' piu' morbida e certamente interessante.

Ciao Debra. I could not bring myself to discard the whole thing. This recycling exercise was quite successful.

Pronta per l'Irlanda, Aiu'. Ho quasi scelto la ricetta.


Adding the sugar on top is a good save. Plums are not in season here yet, but can'y wait to give it a try.

Simona Carini

Ciao Val. It makes the tart pretty and it tones down the plum skin's zing. I hope you'll give it a try when plum season arrives there.

Frank @Memorie di Angelina

I think I would really like this. Like you I was born without a sweet tooth, but I do love my fruit tarts/crostate/torte.

Simona Carini

Ciao Frank. This is really nice as a light dessert. I will try making it again with other types of fruit (I am thinking figs right now).

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook