Mr Slater talks about his tart tins, obviously with great affection and memories of all the things he has made in them. It's also good to read that he has had some failures "....fillings that overflow, pastry sides that shrink.........and glue to the rim."
So I decided to invest in a new reasonable quality tart tin - 22 cm in diameter and 3.5 cm high - as recommended for this recipe.
Pastry skills are improving , thanks to Mr Slater, and no longer cause me anxiety attacks !!!!!!!
Pastry case baked and a success, not shrunk or glued to the rim, filling easy to make, in fact the hardest bit was getting the stones out of the plums. Anyone any suggestions?
This tart was delicious both warm and cold, served with thick double cream.
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