September 16, 2013

Peach and Raspberry Crumble

I made this a few weeks ago. It was perfect for the last BBQ of the summer!

Peach and Raspberry Crumble
from Martha Stewart
serves 8

For the filling:
2 pounds peaches, sliced into wedges
1/2 pint raspberries
3/4 cup sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt

For the topping:
6 tablespoons butter, room temperature
1/4 cup light brown sugar
1 cup flour
1/2 teaspoon coarse salt

Preheat oven to 375ºF.

Combine all ingredients for the filling in an 8x8 baking dish.

In a large bowl, beat butter and sugar until light and fluffy. Rub in flour and salt with your fingers until mixture resembles coarse sand. Sprinkle evenly over filling.

Bake for 30 minutes, then cover loosely with foil before baking an additional 10-20 minutes until center bubbles. Serve warm.

September 6, 2013

An Ode to Summer: Plum Tart

It didn't strike me until two days ago that summer is ending. The weather has been noticeably cooler the past couple of days, and the sun is setting sooner. This summer has certainly sped by, and I for one am glad to usher in the fall. This plum tart is the perfect thing to bid the summer and its bounty adieu. Bring on the brussels sprouts, the winter squashes, apples, and root vegetables! I see a lot of curries and stews in the upcoming months.

Of course, I had to fiddle around with the recipe a bit. I added some almond flour as the nutty flavor works so well with stone fruits, and I had some chilling in the freezer. I'd actually increase it the next time I make this, or experiment without regular flour altogether. I swapped out milk for coconut milk, and halved the original half cup of sugar when I realized what a criminal amount of sugar that was as I was sprinkling it over the tart.

Plum Tart
adapted from Joy of Cooking, 5th edition, Bobbs-Merrill, 1963
6-8 servings

7 tablespoons chilled unsalted butter, separated, plus more for pan
2/3 cups flour, plus more for pan
1/3 cup almond flour or meal
1/4 cup plus 2 tablespoons sugar, divided
1 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons coconut milk
1/2 teaspoon vanilla extract
1 egg
1 pound plums, pitted and sliced into eighths
1/2 teaspoon ground cinnamon

Preheat oven to 400ºF. Grease an 8" x 8" baking pan with butter and dust with flour.

Mix together flour, almond flour, two tablespoons of the sugar, baking powder, and salt. Add four tablespoons of the butter to flour mixture and rub with your fingers until mixture resembles coarse sand. In a separate bowl, mix coconut milk, vanilla, and egg. Stir into flour and butter mixture until just combined.

Spread dough evenly onto the bottom of the baking pan and arrange plum slices on top. Mix together remaining sugar with cinnamon and sprinkle over plums. Melt remaining butter and drizzle over plums.

Bake until browned and bubbly, about 30 minutes. Cool slightly before serving.