Plum Tart

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I don’t know what it’s like where you are, but here, it’s July, and that can only mean one thing, it’s stone fruit season! And I am a girl who loves her stone fruits. Because I also like fruit desserts, and flavorful cakes for breakfast, I made this adaptation of Ina Garten’s Plum Tart. I used a combination of yellow and red plums in order to get a tangy rather than overly sweet flavor from the plums. It makes a wonderful dessert when served warm topped with ice cream, but it’s equally good at breakfast or brunch alongside a nice cup of coffee.

Plum Tart

Adapted from Ina Garten

2 c. flour

¾ c. chopped pecans

¾ c. light brown sugar, packed

Pinch ground cinnamon

12 T. cold unsalted butter (1 1/2 sticks), cubed

1 egg yolk

1 lb. Melissa’s Plum Bites, pitted, quartered

1 lb. Melissa’s Honey Jade Plums, pitted, quartered

Preheat the oven to 400°F.

Combine the flour, walnuts, sugar, and cinnamon in the work bowl of a food processor; pulse to combine. Add the butter and egg yolk. Pulse until crumbly.

Press 1½ c. of the crumb mixture in an even layer into the bottom of a 9.5" springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 45 to 55 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Plum Crisp

Stone fruit season is upon us! What this means, of course, is that it is time for cobblers, crisps, and crumbles. I don't know about you, but to me, anything that has both fruit and oatmeal in it sounds like breakfast.  If you're not quite that intrepid, then try this delicious, easy-to-assemble crisp for dinner tonight.  It is best when served warm (you can reheat second servings in the microwave), I think, and topped with a scoop of vanilla ice cream. A bite or two also goes exceptionally well with morning coffee.

Plum Crisp

Adapted from a recipe on epicurious.com

For topping

1/3 cup chopped nuts (almonds, pecans, walnuts, or do as I did and use a handful of fancy nut mix)

1/2 stick (4 Tablespoons) cold unsalted butter

1/3 cup all-purpose flour

1/3 cup packed light brown sugar

1/3 cup old-fashioned rolled oats

1/2 teaspoon cinnamon

1/4 teaspoon salt

For filling

1/3 cup water

2 teaspoons cornstarch

1 1-pound container Melissa's Organic Plum Bites

1/4 cup sugar

Preheat oven to 375°F.

Make topping:

Place topping ingredients into a food processor and pulse until mixture resembles coarse meal.

Make filling:

In a small bowl stir water and cornstarch until combined. Halve and pit plums. In a 10-inch skillet cook plums and sugar over moderate heat, stirring, until sugar is melted. Stir in cornstarch mixture and simmer, stirring, 7-10 minutes, or until mixture has thickened. Transfer plum mixture to a 1-quart baking dish.

Sprinkle topping over plums. Bake mixture in the middle of the oven for 30 to 35 minutes, or until topping is crisp and golden. Cool on a rack for 10 minutes. Serve dessert warm with ice cream.

This post is linked to:

Full Plate Thursday

Friday Finds

Friday Finds

Fabulous Friday

Show and Tell Friday 

Friday Unfolded
Fridays Flash Blog
Simple and Sweet Fridays

Foodie Friday & Everything Else

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The Weekend re-Treat

Plum Bite Crumble

I think that plums are underappreciated fruits.  My favorite of the stone fruits, they are sweet, juicy, and deeply red indicating that they are packed with nutrients and antioxidants, and are a good source of vitamin C.  I have used them in many recipes; one of my favorites is Plum Streusel Coffeecake.  This afternoon, though, I wanted to make a dessert appropriate for an evening meal, so settled on a plum crumble.  As was the case with the coffeecake mentioned above, I had to battle Mr. O-P for the plums (I’m going to have to find a much better hiding place!), leaving me making a smaller dessert than I’d hoped, but no less delicious.  I imagine this would be tasty topped with vanilla ice cream, or whipped cream, but I wanted nothing to compete with the “plum” deliciousness, so ate it plain. Yummy!

Plum Bite Crumble

Topping 

½ cup, plus 2 Tablespoons all-purpose flour

1/3 cup old-fashioned oats

1/3 cup sugar

1/4 teaspoon ground cinnamon

Pinch cardamom

1/2 stick chilled unsalted butter, cut into pieces

Filling

1 pound Melissa’s Organic Plum Bites, pitted, cut into wedges

1/2 cup sugar

1 tablespoon brandy

Preheat oven to 350°F.

To make crumb topping:

Put flour, oats, sugar, cinnamon, and cardamom into the work bowl of your food processor.  Pulse until mixed (about 3 times). Add the butter and pulse 5-8 times until the mixture forms a coarse meal. Place mixture into a medium bowl and squeeze together with your fingers to form large-ish crumbs.  Set aside, or, if you like, cover and refrigerate for 1-2 days.

To make plum filling:

Toss plums, sugar, and brandy together in a medium bowl.  Mix to make sure the fruit is well coated.  Spread into the bottom of a small baking dish or ramekins. Sprinkle crumb topping over fruit. Bake on a parchment or Silpat-lined baking sheet (to make clean-up a breeze) until fruit bubbles and topping browns, about 50 minutes (less if using ramekins). Cool slightly before serving.

This post is linked to:

Seasonal Sundays

Totally Tasty Tuesdays

Try a New Recipe Tuesday