Wednesday, 2 December 2009

Plum Tart

You may remember that about a year ago I made this apple tart. It was a recipe from FX Cuisine and it was both easy and delicious. And yet it wasn't quite right. It was quite eggy and one-dimensional and not all that I wanted it to be.

Now, I am pleased to present the perfected version. I used plums, taking advantage of the sharp edge they have when cooked. I added nuts and cinnamon. It was divine.

Plum Tart

500g small purple plums, quartered
200ml full-fat milk
70g raw sugar
1tsp vanilla extract
1/2 tsp ground cinnamon
100g plain flour
1/2 tsp baking powder
100g finely chopped hazelnuts
2 eggs
30ml vegetable oil

50g salted butter
50g muscovado sugar
1/4 tsp ground cinnamon
1 egg

Preheat the oven to 170C.

Mix the flour, baking powder, sugar, hazelnuts and cinnamon in a bowl. Add the eggs, vanilla and vegetable oil. Gradually add the milk while beating to a smooth batter (smooth-ish, given the chopped nuts). Add the quartered plums.

Tip the mixture into a pie plate, well-greased with butter and dusted with flour. Poke at the plums a bit so they are evenly distributed in the plate. Bake for 40 minutes.

Cream the butter, sugar and cinnamon for the topping together until light and fluffy. Add the egg.

After 40 minutes pull the tart out of the oven, spread the topping over it evenly (very easy - it begins to melt on contact) and put it back in the oven for 15 minutes. When it is beautifully brown and enticing, pull it out and allow it to rest on a rack for 10-15 minutes before slicing and serving with very cold cream and a glass of dessert wine.


kat said...

Oh that does look so tasty.

George Gaston said...

This sounds amazing! I like the change to plums, also. Gives the sweetness a bit of a bite. I am definitely going to follow your lead and make this. Thanks...

Alicia Foodycat said...

Kat - I was so pleased with myself!

George - it is a really delicious autumn dessert! Do give it a go.

Anonymous said...

Oh wow - that looks gorgeous. I've never thought of pairing plums with nuts...

Arlene Delloro said...

That looks wonderful! Put a crumble on a plum. Yum.

Esi said...

This tart sounds incredible. I love plums!

Alicia Foodycat said...

SuLin - oh you should - plums and hazelnuts just love each other! Walnuts too.

Arlene - I adore plum crumble!

Esi - me too. One of my favourite fruits, I think.

NKP said...

I love baked plums, looks delicious!

The Cat's Mother said...

so this is a cross between a clafoutis and a crumble?

Alicia Foodycat said...

Natashya - thanks!

Mother - not really crumble. The topping melts to a glaze. So it is like a glazed clafoutis, but the buttering and flouring the dish makes a very thin bottom crust.

mscrankypants said...

How on earth did I miss this post? I've never had a plum tart but it's yet another treat you've added to my list :-).

The Cat's Mother said...

Plum tarts are wonderful. I have offers of marriage from virtual strangers following tasting of my plum tart.

Classic Swiss version is shortcrust pastry with a little sugar and ground hazelnuts sprinkled on top, lots of sliced stoned plums and what they call "guss" which is an egg custard type mixture. Lovely autumn food.

Alicia Foodycat said...

Cranky - you will love it!

Mother - I do like the classic Swiss one. The marriage proposal was over a French-style with rich shortcrust, wasn't it?

The Cat's Mother said...

True. No "guss" just lots of sugar.
You do have a good memory child.

Sam said...

This looks fantastic! I really like the sharpness you get from plums, adding nuts was a great idea too.

Alicia Foodycat said...

Mother - only for food!

Sam - glad you liked it!


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