In honor of my Mother Dear's Birthday, I threw together a plum tart a-la-Molly, via Orangette.  This recipe needs to be made immediately.  It was quick, easy and absolutely delicious.  Elegant and homespun at the same time.  I added a smidgen of vanilla and almond extract because I thought they'd create a more interesting back drop to the early Fall plums, the jewels in the crown of the tart. 

Have you tried an Italian Plum?  They're a little firm and not too juicy and have the most nuanced, aromatic flavor.  I think they're my favorite plum at the moment.  

I am thrilled my Darling Mama came to Portland for her birthday weekend.  We had a grand time, full of strong coffee, cuddling in the sunshine, laughing and napping.  

Cheers to the Birthday Girl!

Molly's Plum Tart Cake
(adapted from Orangette)
Serves 4-6

1 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 reaspoon salt
3 tablespoons chilled butter
1/2 teaspoon vanilla
1/2 teaspoon almond extract 
1 egg, slightly whisked

Set a rack in the lower third of the oven, and preheat the oven to 375°F. Generously butter a 9 ½-inch tart pan with a removable bottom.

To make the dough by hand, mix the flour, sugar, baking powder, and salt together in a medium bowl. Add the egg and butter, and use a pastry blender, a large fork, or a couple of knives to cut the mixture together, as though you were making pie dough. The dough is ready when it resembles a rough mass of damp yellow sand with no dry flour showing.

Press the dough gently but evenly over the bottom but not up the sides of the pan. You’re not trying to pack it down; you’re just lightly tamping it.

If the plums are very small (under 2 inches in diameter), cut them in half and remove the pits. Cut larger plums into quarters or sixths, removing the pits. Leaving a margin of ½ inch around the edge of the pan, arrange halved plums cut side up over the dough, with a little space between each one. Arrange wedges skin side up – they look nice that way after baking – and press them lightly into the dough, so that they won’t turn onto their sides in the oven.

Bake until the pastry is puffed, deep golden brown at the edges, and a lighter shade of golden brown in the center, about 35 to 45 minutes. Transfer to a rack to cool for 10 minutes. Then loosen and remove the rim of the pan, and cool further. Serve warm or at room temperature.  Faboosh with vanilla bean ice cream.

1 comment:

  1. believe me...it was delicious! and the daughter/chef pretty wonderful too! the mom!