Tuesday, 3 April 2012
Plum almond tart
Plums are the only stone fruit I seem to bake with. Peaches, apricots, and cherries all are in season when it is too hot to bake. Plums arrive just as the weather cools enough to make baking a pleasant prospect. When I bought some plums, I decided to try a plum tart from Smitten Kitchen.
recipe index. I don't have the right tins and I was not helped by my poor translation from Fahrenheit to Celcius when baking the pastry. My oven is usually so slow that it wore the blame at first.
At first I wasn't sure that there was enough filling but by the time we finished it, I loved it. Yet despite E's compliments on the pastry, I am not sure I will return to this recipe as it just doesn't feel right for me. It has made me want to try a few more pastry desserts to find one that calls my name.
Smitten Kitchen (via Eat Me Delicious). It was a Roast Sweet Potatoes topped with pecans, goats cheese and celery. However I used seasoned lentils (a bit like these) instead of the pecans and chopped quince paste instead of dried cranberries. It was fantastic. Yet I don't feel ready to give a recipe and could probably repeat it without one. I tried it the next night with roast pumpkin but I think it worked with the sweet potato better. Ironic, isn't it, that I leave you with a recipe for the tart that wasn't a great success but I am unable to give you a recipe for this dish that I loved. Life's like that sometimes.
Previously on Green Gourmet Giraffe:
This time last year: WHB: Plum and Cinnamon Oat Slice
This time two years ago: Apocalyptic Dreams, Hot Cross Buns and Banana Nutella Cake
This time three years ago: Pooh Bear Honey Slice
This time four years ago: Pumpkin Apple and Sage Risotto
Adapted from Bon Appetit, October 1998 via Smitten Kitchen
1 cup plain white flour
1 tablespoon sugar
125g cold butter, chopped
2 tablespoons cold water
50g ground almonds
1/3 cup sugar
1 large egg
55g butter, room temperature
350g red plums (I used about 4 medium), pitted, cut into 1cm-thick wedges
raspberry liqueur (or other booze) and red currant jam (or other jam), optional
Cream to serve, optional
To make crust:
Preheat oven to 190 C or 375 F and grease a 22cm round springform tin (ideally a pie dish but I only had a cake tin). Combine flour, sugar and salt in processor. Add butter and process until the mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until mixture comes together into a ball of pastry. Remove from the food processor and transfer to a lightly floured surface.
Roll out to about 28cm diameter and use to line the tin. Trim any excess. Freeze for 15 minutes and blind bake for 30ish minutes until golden (I missed the bit about freezing it and blind baked at the wrong temperature and then returned to the oven to bake until golden without the beans so it started to swell and I had to prick the pastry! Not recommended!) Cool slightly.
To make filling:
Mix ground almonds, sugar egg and butter until combined (I did mine in the blender). If you wish, add a couple of teaspoons of booze such as raspberry liqueur. I found this mixture was a lot thicker than I expected and quite small in volume. Tip it into the baked pastry case and you will find as I did that it is sufficient. Arrange plum slices in the almond filling.
Bake pie for about 50 minutes or until plums are tender and filling is golden brown. Warm a little booze and jam and brush over pie. Cool to room temperature. Serve with cream if desired. Keeps a couple of days.
On the stereo:
At the Crescendo: Arthur Lyman