Savory Plum Tarts with Arugula Salad
F&W Best New Chef 2017 Angie Mar, of NYC’s The Beatrice Inn, uses flavorful beef suet in the flaky crust for this plum tart. It is both savory and sweet, and makes an elegant and delicious summer dinner with wine. Slideshow: More Savory Pie and Tart Recipes
The tarts can be tented with foil and stored at room temperature overnight. Warm in a 400° oven for about 10 minutes before serving.
Beef suet is the fat that encases the kidneys. Look for it in the supermarket freezer aisle or at your local butcher shop.