Musings of a disordered but endlessly enthusiastic kind. Wine, food, art, gardening, France, Italy and home again giggerty gig.
Thursday, 30 July 2009
Tuscan Plum Tart and Other Miscellaneous Plum Madness
I’m almost too tired to type. So far this ‘Early River’s Prolific Week’ I have made 20 lbs of 62% fruit/38% sugar Plum Jam, five litres of Plum Gin, 30 bottles of Old Dower House Plum Chutney, 20 bottles of Old Fashioned Plum and Beetroot Chutney, three Tuscan Plum Tarts, hence this post. I’ve been asked to publish this recipe, went down a storm at L’s birthday picnic last weekend.
Tuscan Plum Tart (taken from Darina Allan’s Ballymaloe Cookery Course)
7-10 oz sugar 4-5 fl oz water (I use Plum Wine but water is fine)
2lbs Plums 5 oz soft butter 5 oz vanilla sugar (homemade is cheaper and easy) or plain sugar will happily do 8 oz self-raising flour 3 free-range eggs
one 10inch sauté pan or cast-iron frying pan
Preheat oven to 170c/325F/Gas 3 Put sugar and water into pan and boil over medium heat to caramelise until golden. Leave to cool and set.
Halve and stone plums and lay cut side on set and cool caramel in a single tight layer.
Put butter, vanilla sugar, flour into mixer and wiz, add eggs and stop as soon as smooth. Spoon over plums evenly.
Bake carefully for an hour, testing centre for firmness, sides should shrink a little from edge of pan. Cool for 4-5 minutes, invert onto plate. (I sometimes prick the sponge through the plum stickiness and drizzle with a spoonful or two of Plum Gin for extra yumminess). Finish, enjoy!
Tomorrow, it’s Plum Wine Day, another 60 lbs to stone for 20 litres of wine. (Thank God ‘River’s’ is a free stone). Two more heavily laden gage trees to go. Below, Blackberry and Black Peppermint Sorbet freezer bound and bottles and sugar queuing up for processing by the kitchen door.