The next day I took it to work with some freshly whipped cream that I spread on top right before I took it to my friend and sang Happy Birthday to him. It was so pretty when I took it out of the oven. And then I baked it until the plums were nice and soft. I warmed the red currant jelly a bit so I could pour it over the fruit. I let it cool a bit, then arranged sliced plums and peaches on top. So I made the shortbread dough, pressed it into the pan and pre-baked it until almost done.
I called my Mom and asked her what she thought, and she suggested using red currant jelly. Then, what to do for filling? My friend had told me that the base of the filling had been gelatin-like. So simple and rich, and the dough would be slightly crumbly, so that I could press it into the pan. So I read through cookie recipes looking for something that might work, and came across shortbread. I remembered my friend telling me his grandmother used to make the tarts, and she used a kind of cookie dough that she pressed into the pan, for the crust. None of my cookbooks at that time had recipes for this kind of tart, so I was on my own. This was decades before the internet and Google. I bought a set of tart pans, the kind with a removable bottom and then pondered how to make a tart. So on his next birthday, I made him a plum tart, but I didn’t know very much about European tarts, only that they didn’t use an American style pie crust. He and I used to talk about our favorite foods, and one of his was fruit tarts. In the 1970s (when I was in my 20s), I worked at International Harvester, where one of the men in the shop was from Switzerland. Includes: 1.Plum Tart with Shortbread Crust By Cat, May, 2009 (Photo, right, from Wikimedia Commons)
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