Tuesday, August 28, 2007

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.

1 comment:

Vicente Costantini said...

Loved the recipe and loved your blog too! Here's how my baking turned out:

Greetings from Argentina, the land of caramel (dulce de leche)!