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

Ingredients
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.

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