come to room temperature: Digital scale, set to metric weights Equipment for Pâte Brisée 1 small paring knife 1 mixing bowl 1 wooden spoon >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS The amount of water that oozes out of fruit when you work with it in pastry depends on the molecular structure and cell walls of the fruit Strawberries, for example, will release a lot of water compared to apples These are all things that you need to take into consideration before experimenting with different fruits and pastry Plums release a fair amount of water, especially if they are not completely ripe For this reason I recommend that you use ripe fruit As in jam, good ripe fruit makes good pies When you make a fruit tart with stone fruits like plums you must take care to fill the tart shell with as much fruit as you can squeeze in As the tart bakes the fruit loses a lot of volume as much of its liquid evaporates The way we cut the plums also affects the outcome of the tart We make a small incision in the top end of each half to allow water to escape If you just cut the plums in half and don’t make the incision they retain too much water, which will make the tart soggy Since the juices will be released during the baking process, you need something to absorb them I usually use baked nut crumble or Streusel ... to fill the tart shell with as much fruit as you can squeeze in As the tart bakes the fruit loses a lot of volume as much of its liquid evaporates The way we cut the plums also affects the outcome of. ..twice from start to finish UNDERSTANDING INGREDIENTS The amount of water that oozes out of fruit when you work with it in pastry depends on the molecular structure and cell walls of the fruit Strawberries, for... affects the outcome of the tart We make a small incision in the top end of each half to allow water to escape If you just cut the plums in half and don’t make the incision they retain too much