Plum Danish

Although Tricia did bring plums over they were prune plums, and I happened to see some beautiful duarte plums at the market that very same week. These were a deep red plum, very fragrant. Little did I know that they had a beautifully sweet, ruby red flesh on the inside.

This is a simple Danish dough, cut into flower shapes. The filling consists of almond cream and the fresh pulp of the plums - no sugar added.

Danish's are such a simple pastry, and I think that as the base is simple the fillings should be simple. I like the taste of butter - and I like the taste of butter in these guys.

Simple Plum Tart

Yes, some more plums. Once again from the lovely Tricia.

I've taken to making tart dough like there's no tomorrow and just keeping it in the freezer until I have a filling to put in it. Once again this tart relies on the fruit to do it's best in flavoring the tart. It's a simple pate sucre, I put panko on the base to soak up the juice left by the plums, and then layered the plums.

No this wasn't as easy as I'm making it sounds...I had to do it twice. On the way to the oven I managed to hit the oven door and the pieces managed to stay within the tart, but completly lop sides. It looked rather good actually.. I figured it would be kinda weird to eat a tart that had nothing on one side and everything on the other. So I rearranged them again.

I sprinkled the top with cinnamon, sugar and cardamon, baked it. Glazed it with some apricot glaze and that was it.

It was a tart sweet tart. I should have precooked the base longer than the 10 min I did as it was a smidge unstable. But otherwise it was pretty alright.

Plum Scrolls

wow, its been a while!

A friend bough a ton of plums the other week - I mean seriously a lot. They were Italian prune plums. And so she made her way out to my place and we thought we'd see how much we could use.

These babies were inspired by a german plum cake. This usually means a very simple cake made with yeast dough, rolled out to fit a baking sheet and then plums layered on top.

We used the same yeast dough, rolled it out into a rectangle, slathered it with melted butter, sprinkled on some sugar and cinnamon, scattered some plum chunks. They were finished with a simple vanilla icing.

So very good, and very seasonal!

Plum and Walnut Cake

These are really stunning. They are moist, slightly sweet, just a tad nutty and get better with age. I had some of this gorgous cake at Quillisascut farm. We used walnuts from the walnut tree they had as well as plums they had gathered and dehydrated late last year. It was so good, so I thought I would try making this at home.

I also made these for my good friend Tricia's birthday - she said she liked them!

This recipe is from the book: 'Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School od of the Domestic Arts' by Shannon Borg, Lora Lea Misterly and Karen Jurgensen.

Double Plum Tart

Fresh Italian prune plums from the local farmers market were used as well as prunes soaked in a liquid of red wine, cinnamon, star anise and orange. If I were to make this tart again, I would cook the prunes as directed, and then let them steep in the red wine mixture overnight. I think this way they would plump up, and have a smoother, softer texture. Overall though, a tasty tart with a soft marzipan like almond cream base.

Ingredients: Dried Prune Soak

1/2 cup dry red wine (ie. Chianti, Rioja or Cabernet Sauvignon)

2 wide strips of orange zest

juice of 1/2 and orange

1.5 Tbs. sugar

1/2 piece of star anise (or one 1-inch piece of cinnamon) - I actually only had ground star anise, so I used a few pinches of that as well as the 1-inch cinnamon

14 pitted prunes

1-2Tbs. corn starch

1-2 Tbs. cold water

Ingredients: Tart Base

1.25 cups all-purpose flour

1/3 cup sugar

1/4 tsp. salt

1/2 cup unsalted butter

Ingredients: Almond Cream

3/4 stick unsalted butter, at room temp.

2/3 cup sugar

3/4 cup ground blanched almonds

2 tsp. all-purpose flour

1 tsp. cornstarch

1 large egg

2 tsp. dark rum

Method: Tart Base
1. Preheat oven to 375F or 190C.

2. In a food processor, combine flour, sugar, salt, and butter, and process until large moist crumbs form.

3. Transfer the dough to a round tart pan (9inch or 13cm in diameter).

4. With floured fingers press the dough into the pan.

5. Freeze until firm (around 15min, can also be left overnight)

6. Take out the freezer, and prick all over with a fork.

7. Cover with aluminum foil (butter the shiny side and place the buttered side down over the crust.

8. Bake for 25 min.

9. Slowly remove foil, and gently press down any bubbles with the back of a spoon. Let cool down to room temp (keep in the tart pan).

Method: Poaching the Prunes

1. Bring the wine, zest, orange juice, sugar, star anise (and/or cinnamon) to a boil in a small saucepan.

2. Boil for 1-2 min.

3. Add prunes, and boil for 3 min.

4. Transfer the prunes to a bowl.*

5. Remove the star anise and/or cinnamon and bring liquid to a boil once more.

6. In a separate bowl combine 1 Tbs. of cornstarch with 1 Tbs. of cold water .

7. Add to the red wine mixture. If the mixture doesn't thicken to a jam like consistency, repeat this step again.

8. Set aside the jam like red wine mixture.

Method: Almond Cream

1. Put the butter and sugar in a food processor and process until the mixture is smooth.

2. Add the ground almonds, and process until well combined.

3. Add the flour and cornstarch, process to blend.

4. Add the egg and process to blend once more. Then process again for 15 seconds extra.

5. Add the rum, and process to combine.

6. Preheat the oven to 350F.

Method: Assembly

1. On the base of the tart, spread the red wine jam.

2. Scrape the almond cream into the room temperature tart base, and smooth with a butter knife.

3. Wash and halve the fresh Italian plums.

4. Place the plums and prunes in the almond cream.

5. Bake for 50-60 min.

7. Best served on the day it is made.

*At this stage you can either go on as directed, or you can soak the prunes in the liquid overnight, for moister prunes.

Taken from multiple sources, the base from "Food" magazine, the majority is however from the amazing Dorrie Greenspan, Baking from my Home to Yours. As well as some additions I made as well.