{"id":16786,"date":"2014-09-17T12:28:35","date_gmt":"2014-09-17T10:28:35","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=16786"},"modified":"2014-09-20T13:53:57","modified_gmt":"2014-09-20T11:53:57","slug":"feather-light-filo-tart-with-plums","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=16786","title":{"rendered":"Feather-Light Filo Tart with Plums"},"content":{"rendered":"

\"filoplum\"This shapeless\u00a0piece of tart might look quite\u00a0ordinary, but it’s one of the best baked sweet treats I have made\u00a0in years. Wondering what dessert might bring out the best in my beloved violet oval plums (the ones that become prunes), I substituted\u00a0filo sheets for\u00a0the usual tart crust, the solution\u00a0I have been seeing quite often on internet. This change\u00a0did all I had hoped for and even much more:\u00a0the thin flaky layers of Greek pastry didn’t take\u00a0attention away from the plums, didn’t bring useless heaviness, carbs, calories… but encased them with a crisp delicate “frame”. This lightest tart in my cooking experience was\u00a0an unforgettable discovery that will certainly\u00a0lead to further filo experiments with sweet dishes.<\/p>\n

TIPS: Most cakes (made by family or friends or\u00a0bought in pastry shops) are much\u00a0too sweet for me, so whenever I bake,\u00a0I\u00a0cut down the sugar’s amount by half in most recipes. If you consider most cakes\u00a0you are served or buy\u00a0normally sweet, then you should double (at least) the\u00a0sugar\u00a0amount sprinkled on fruits.<\/p>\n

This tart serves four to six people, but since it is a particularly light\u00a0and thin, I’d recommend dividing it into six only if you serve it after a very rich meal.<\/p>\n

Given the big amount of fruits and the thinness of filo sheets, this tart will be soft underneath, only sides will be crisp.<\/p>\n

UPDATE: I made\u00a0this tart a couple of days ago once again with plums from a different source. Given the results I don’t recommend preparing it with very watery and acid plums. Plums should be slightly “meaty”, sweet and\u00a0firm. Otherwise, the tart becomes too mushy and much too acid. I recommend organic plums because these have given me extraordinary results.<\/p>\n

Preparation: about one hour<\/em><\/p>\n

Ingredients (serves four, max.\u00a0six; fills a 22 x 14 cm\/about 8,5 x 5,5 in dish):<\/em><\/p>\n

3 sheets of filo pastry<\/em><\/p>\n

4\u00a0tablespoons cane sugar<\/em><\/p>\n

3\u00a0tablespoons melted butter<\/em><\/p>\n

about 500 g stoned and halved oval violet plums<\/em><\/p>\n

(1 tablespoon almond slivers)<\/em><\/p>\n

Preheat the oven at 180\u00b0C.<\/p>\n

Grease a baking dish with butter.<\/p>\n

Spread a sheet of filo pastry, sprinkle\u00a0half of it with 1\/2 teaspoon sugar. Fold onto the sweetened part.<\/p>\n

Butter the top of the sheet, sprinkle with 1\/2 teaspoon sugar and cover with another sheet, prepared the same way.<\/p>\n

Repeat with the third sheet the same way.<\/p>\n

Place the three folded sheets into a\u00a0baking dish.<\/p>\n

Cut them to adjust to the dish’s shape (it should fit the dish’s bottom size + about 2 cm on all sides).<\/p>\n

Brush the top layer of the filo pastry with butter and sprinkle some sugar again.<\/p>\n

Place the halves of plums very tightly, overlaying each other on top of the tart.<\/p>\n

Sprinkle with the rest of sugar and with almond slivers, if using.<\/p>\n

Fold the edges inside, so that you obtain rounded edges (this is only\u00a0for\u00a0aesthetic reasons). Brush them with butter.<\/p>\n

Bake until the edges are golden brown (after 30 minutes, check every ten minutes, so that it doesn’t burn).<\/p>\n","protected":false},"excerpt":{"rendered":"

This shapeless\u00a0piece of tart might look quite\u00a0ordinary, but it’s one of the best baked sweet treats I have made\u00a0in years. Wondering what dessert might bring…<\/p>\n","protected":false},"author":1,"featured_media":16787,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,204,23,209,6],"tags":[45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16786"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16786"}],"version-history":[{"count":15,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16786\/revisions"}],"predecessor-version":[{"id":16848,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16786\/revisions\/16848"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/16787"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}