Who knows?! The possibilities are endless! I'm telling you, sometimes I get so wild around here, people.īut not as wild as all the bombs that Mackenzie Phillips was dropping on Oprah that afternoon while we snacked on plum tart and coffee. Something else I love about this recipe is its springboard qualities-I will be making this again very soon with pears, and possibly swapping out the walnuts for almonds and a dash of cinnamon or cardamom in the crust. No really, I mean, it's really pretty-I ended up with like 50 maddening-to-sort-through photos of the finished tart, I was so enamored with the whole thing. And that crumbly topping morphs into a nubbly, crunchy, edible crocheted afghan of sorts, with tips of ruby plums peeking out of the holes. When baked, the crust crisps up in the most surprising way, maintaining a nice snap even under the luscious baked fruit. It's really more of a tart/crumble hybrid-so much more interesting than your standard fruit tart. Buttery, brown sugared and studded with walnuts, I could happily munch a slice of the bare crust, no filling required.Įven better, the crust mixture pulls double duty here-some lines the tart pan, and the rest stays crumbly, sprinkled over the fanned-out fruit like a sandy blanket. It all comes together in mere minutes, patted into the pan, no precious rolling or messy flouring of workspace or blind baking involved. The crust for this tart is, in my opinion, the very best kind of crust, meaning the no-stress variety. Even if I'd been able to use the elusive Italian Prune Plums for this dish, I doubt they would have been as spectacular and noteworthy as the tweedy, nutty, crisp crust upon which they sat. Well, you (meaning I) would be all wrong about that. You'd think, with this being a plum tart and all, that the star would be the fruit. ![]() ![]() But I was wrong about Italian Prune Plum season-I'd hoped it might still be hanging on, but after searching three markets with an impatient toddler, I gave up and chose the deepest-hued regular plums I could find. I'd gathered an armful of firm-ripe plums at the market the day before, when I'd had an inkling that the weather man was just being a big liar again, and this "massive heatwave" he'd been yammering about for days was never really going to come. I'd had my eye on this recipe for the better part of a week and just couldn't get it out of my head. The relentless mist and wind made the thought of a post-lunchtime outing less than appealing, and Baby C had slipped into an easy, albeit short, morning nap. On the day of which I speak, this tart was in the oven by 10:00 am. So last week on One of Those Days, I sent out an SOS invitation to some friends who I was willing to bet were having the same kind of day we were: 3:00 pm, bring your babes, coffee, Oprah and One Really Good Plum Tart. Serve warm or cold.Sometimes, when the thick blanket of San Francisco fog makes it impossible to tell what time of day it is all day long, and I've already had three cups of coffee by 9:00 am and they're not making a dent in the feeling of blah, I know I have to spring into action to keep the day from being a total bust. Cool for 15 minutes on a wire rack then invert carefully onto a plate. ![]() Bake for 30 to 40 minutes until cake is done. Remove bowl from mixer and finish mixing batter together using a spatula.In a small bowl, whisk together flour, baking powder and salt and add to butter mixture, mixing briefly just until flour is barely incorporated into butter mixture. ![]() Scrape bottom and sides of bowl with a spatula to make sure ingredients are evenly mixed. Add eggs one at a time followed by sour cream, lemon zest and vanilla. Using an electric mixer cream butter and sugar until light and fluffy. When caramel is an amber color, immediately pour over plums in dish. Place plums, cut side down into pie pan crowding them in so they’ll fit. Meanwhile grease a 9 inch glass pie pan liberally with butter and place on a sheet pan to catch any drips.Cook over medium high heat without stirring or moving pot until caramel reaches an amber color. Place a medium saucepan on stove burner and put sugar and water into pot.1 cup plus 2 tablespoons all-purpose flour.6 tablespoons unsalted butter, room temperature.8 blue plums, cut in half and pits removed (I sliced mine instead).
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