Apple and Plum Tarts

photo 1 (9)

A perfect Labor Day dessert or breakfast. I actually ate mine for breakfast this morning. It was delicious. Early fall Granny Smith apples meet late summer red and black plums. 

This recipe was adapted from the September ’14 issue of Food & Wine magazine. It called for all-purpose as well as rye flour and corn meal. I could not find any rye flour, so I substituted whole wheat flour. It still made a very tasty, nutty and quite attractive crust. If anyone can advise me on where to get rye flour, I would appreciate it. 

Happy baking! 

Advertisements

One response

  1. Pingback: Walnut Cake with Apricot Preserves | Delicious Planet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s