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Posts Tagged ‘plum’


The best part about this cake is that it’s incredibly easy and done in half an hour. It’s part clafouti (which is a french pancake-like tart), part cake, and you can make it with any kind of fruit. I think next time I would cut the fruit smaller and try to squeeze in more, but it was an excellent quick dessert.

Plum Skillet Cake

1 pint small plums, halved

1 1/2 cups flour

3/4 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1 stick butter

2/3 cup milk

zest of 1 orange

2 eggs

1 tablespoon vanilla extract

2 teaspoons sugar

Stir flour, brown sugar, baking powder, and salt together. Brown butter in a skillet for a couple minutes, until it smells nutty. Remove to a bowl and combine with the orange zest, milk, eggs, and vanilla. Whisk the wet ingredients into the dry ingredients and combine.

If you’re using a non-stick skillet, the residual butter left in the pan should be enough. If you are using a cast-iron skillet, grease the pan with a little more butter. Pour the batter into the skillet and arrange the plums in a layer on top, pushing in a little. Sprinkle with the sugar. Bake for 30 minutes at 350 until it starts to brown a little and a tester comes out clean.

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It’s still plum season at the green market, so at the risk of being a little repetitive, I made a plum crisp. These plums were fairly tart and very juicy, so I upped the flour a bit so it wouldn’t be too runny. I make crisps all year long because they are so easy and delicious right out of the oven, and they’re always a big hit around the apartment.

Plum Crisp

12 plums, sliced

1 1/4 cups flour

1/2 cup sugar

1/2 cup brown sugar

1/2 cup oats

1 tablespoon cinnamon

1 tablespoon vanilla extract

Zest of 1 lemon

Juice of 1/2 lemon

4 tablespoons butter, cubed

Combine the plums with 1/2 cup of flour, granulated sugar, vanilla, lemon juice and zest. Pour into a baking dish.

In a separate bowl, combine the rest of the flour, the brown sugar, oats, cinnamon, and butter. Using your hands, squeeze them together between your fingers until the butter pieces are the size of peas. Sprinkle over the top of the plums.

Bake at 375 degrees for about 45 minutes, or until the fruit is bubbling up around the sides and the top is brown. Let cool for 15 minutes before serving.

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It’s peak stone fruit season, so I came home from the farmers market with peaches, nectarines, and plums. The plums were already ripe so I immediately set to work on a tart. I made some delicious sherbet with the peaches and nectarines, as well. But now for the plum tart.

I intended to leave a piece of this to photograph in the morning, but it was a little runny and I’ve tweaked the recipe a bit to make it less so. I will hopefully make another one soon and update the post, but until then, here’s the new recipe. It’s loosely based on a tart recipe from Ina Garten, I originally used another recipe for the pastry cream.

Plum Tart

For the pastry dough:

1 1/4 cups flour

3 tablespoons sugar

1/2 teaspoon salt

6 tablespoons unsalted butter, diced and cold

2 tablespoons Crisco vegetable shortening, cold

1/4 cup ice water

For the pastry cream:

5 egg yolks, room temperature

3/4 cups sugar

3 tablespoons cornstarch

1 cup 1% milk

1/2 cup heavy cream

1/2 teaspoon vanilla extract

1 teaspoon Bourbon

1 tablespoon unsalted butter

1 pint plums, sliced

1/4 cup Apricot jam

1 tablespoon hot water

Combine the flour, sugar, and salt in a food processor. Add the butter and shortening and pulse until combined and the pieces are the size of peas. Slowly add the ice water in a drizzle just until it comes together. Turn out on a floured board and wrap in plastic wrap. Refrigerate for at least an hour and up to a day.

Beat the egg yolks and sugar together with a hand mixer for a couple minutes until thick. Add the cornstarch and combine. Bring the milk and cream to a simmer and then slowly add to the egg mixture. Return the whole mixture to the pan and cook over low heat with a wooden spoon until it thickens, about 5-7 minutes. Switch to a whisk when it starts to get thicker. Cook for another couple of minutes until it is the consistency of pudding. Stir in the vanilla, bourbon, and butter, and then strain through a sieve. Chill in a bowl with plastic wrap directly on the surface of the cream.

Preheat the oven to 375 degrees.

Roll out the dough on a floured surface to about 1/4 inch thickness. Keep rotating the dough as you roll it out so that it doesn’t stick to the surface. Put into the tart pan making sure not to stretch the dough because it will shrink. (Mine did anyway) Cut off the excess and patch any holes carefully. Line the tart shell with a buttered piece of aluminum foil and fill with baking beans (beans reserved just to use for blind baking). Place tart shell on a baking sheet and bake for 10 minutes, then remove the beans and dock the bottom of the tart (prick with a fork so that it doesn’t create steam bubbles). Bake for another 15-20 minutes, until the shell is lightly browned. Let cool.

Spread a layer of chilled pastry cream on the chilled tart shell. Arrange the slices of plum around the tart. Combine the jam and hot water to create a glaze and brush over the tart so that it doesn’t dry out.

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