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Reviewed Open-Faced Plum Tart
"Fantastic! After reading about the "soggy" filling, I did what I do with my peach pies. I made a mixure of flour, sugar and butter; then put it on the bottom of the pastry. I layered the plums on top and the mixture soaked up the liquid from the plums and the tart was perfect. I use the above "trick" on blueberry, peach and strawberry pies. I""
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