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By noahs_ark23_127...
Woodland, 43
on August 17, 2010
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The moment I saw the picture of this tart in the magazine, I knew I HAD to make it! Surprisingly easy and yet impressive looking, this dessert is a showstopper. Ice cream is a must to counter the tartness of the plums. The only thing that I didn't like was that I had to wait last minute to pour the plums over the crust, so it wouldn't get soggy. If you make ahead this dish, cook the plum sauce and keep it in the pot to reheat it when you're ready to serve. Thanks for a great recipe! Everyone loved it :