Monday, March 8, 2010

Calling All Cooks!

The Easter holiday is just around the corner, and while browsing online I ran across something that was SOOO appropriate for the season, AND features PLUMS! The following recipe and images were featured on in 2007..and I just had to share!

Rustic Plum Tart

1 1/4 c. All Purpose Flour
2 Tbsp sugar
1/4 tsp salt
1/2 c. Unsalted butter, cut into 1/2" pieces
3 Tbsp Ice water

1 1/2 lbs Plums halved, pitted and sliced
6 Tbsp Sugar
1/2 tsp Ground ginger
1/4 tsp Ground cinnamon
1 Tbsp All purpose flour
2 Tbsp Unsalted butter, melted
1 Egg beaten (to glaze)
1/4 c. Apricot preserves

For Crust: Blend flour, sugar, salt. Add butter and cut into mixture until mixture resembles coarse meal. Add 2 Tbsp of ice water, blend until moist clump forms, add more water by teaspoons if mixture is still dry. Gather dough into a ball, flatten into a disk. Wrap in plastic and refrigerate for at least one (1) hour.

Preheat oven to 400 degrees. Toss plums, 4 Tbsp sugar, ginger, and cinnamon in a bowl. Roll dough on a floured surface into a 12 1/2" ball. Transfer to rimmed baking sheet. Mix 1 Tbsp sugar and 1Tbsp flour in a small bowl, sprinkle over the dough leaving a 2" plain border.

Arrange plums in concentric circles on the dough leaving a 2" plain border. Drizzle with melted butter. Fold dough border toward center. Brush border with egg glaze, sprinkle with 1 Tbsp sugar.

Bake tart until plums are tender and the crust is golden..about 35-45 minutes. During the last few minutes, warm the apricot preserves on the stovetop. Remove the baked pie and brush the warmed preserves over the top of the plums. Tart must cool at least one (1) hour at room temperature before serving. ENJOY!

Well, now I'm wondering how many of you have cooked with plums? What's your favorite dish? Want to have your "Blue Plum" recipe featured on this blog? Then email it to! If I have a few recipe submissions..I'll create an on-going article!

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