The Art of French Pastry

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