I drained my fruits from the can and set aside the liquid, This can cooked to reduce the liquid and used later as jus to serve. While I was waiting for my pastry shell to chill, I started to prepare the almond fillings. I think you have to chill the moulded pastry after handling it during kneading and moulding. I had watched on Youtube tutorial on making of shortbread pastry earlier and learned that chilling it before baking, gives it that extra crunch.
Don't forget the very important Step 5, OMG!! I forgot to put the weights down on the pastry shell, during the pre-bake and as a result, it ballooned up like an Indian bread :) Hahahahaha! Lucky I was able to rescue it by putting the weights in halfway thru baking. But I ended up burning it anyway when I removed the foil to allow centre to brown a little. Must watch the temperature..sigh!
Take 2 was done with the pastry in the pie dish. I was extra careful this time and was successful in not burning the pastry during prebake.
And here it is, my plum and cherry Tart... Pie whatever you want to call it :) You an eat it on its own or served with cream and the jus reduction.
P.S I think my next post should include bloopers :) hahahhaha..
