Tuscan Plum Tart

Just watched Rachel's Tuscan Plum Tart being made. Do you think one could use tinned apricots or has anyone tried it with any other fruit?

Graca, I tried this tart with peaches...yum! thought it looked nicer and tasted even juicier than with plums. hope this helps!
Molly

tinned peaches or fresh?

I used fresh peaches 'cos I imagine the tinned variety would break down? Dunno for sure though!

I doubt if canned peaches would break down. They are quite a different variety to dessert peaches, which we call freestone, as you can cut them half and remove the stone.
Canning, or clingstone, peaches have a totally different texture. I don't think you can buy them in the UK, as they do not last long once picked.

I have just bottled 6 litres of peaches, as well as making jam, pickle and chutney. I made 5 litres of puree, which I am turning into sorbet and icecream.

I was given a huge box of clingstone peaches, and spent two days peeling and cooking them. They are quite firm, so you can peel them with a potato peeler. As the name says, the stones cling to the flesh, so you have to chop slices off all around the stone. I do not know how commercial canners remove the stones, I only know that they are a b***** to prepare!
By the way, I live in South Africa.