Tag Archives: Plum

Rustic Plum Tart

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I’m not the greatest pie-maker…I still need to improve my baking skills in that area! So I thought I would attempt an easier recipe, and this Rustic Plum Tart I found at MyRecipes seemed like a good place to start. The original recipe has a note that says, “If the plums are very ripe, their juices may ooze out of the tart and onto the parchment paper [lined pan], but this adds to the desserts’ rustic charm.” I had a little oozing, but not that much, and I liked the rustic look of this tart. There’s a syrup made from the extra juices of the plums, which is drizzled over the entire tart after baking and then drizzled a little more on each piece when serving. Those drizzles of syrup makes the tart really yummy!

This tart was pretty easy to make, partly because the recipe calls for a refrigerated pie crust. If you like making your own crust, you could do that, too. I used red plums in this tart, but you can use any variety of plums. You can also use other fruit, like peaches and nectarines, apricots, or cherries, and I’m including these variations at the end of the recipe.

If you’ve never made a tart or pie, you’ll have to try this out!

RUSTIC PLUM TART adapted from MyRecipes

Makes 8 servings

  • Parchment paper
  • Cooking spray
  • 3 cups of sliced, unpeeled plums (or 1 1/2 pounds unpeeled plums, sliced)
  • 1/2 cup granulated sugar
  • 1/3 cup plum preserves (I used Smucker’s® Red Plum Jam)
  • 1 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon ground allspice or cinnamon
  • one pie crust from a (15-ounce) package of refrigerated pie crusts (or use a homemade crust)
  • 1 Tablespoon all-purpose flour
  • 1 large egg
  • 1 Tablespoon water
  • 1 Tablespoon granulated sugar
  • Sweet Cream Topping or purchased whipped cream (optional)

Line your baking sheet with parchment paper and coat parchment paper with cooking spray. Preheat oven to 350 degrees.

Stir together sliced plums, sugar, plum preserves, vanilla extract, and allspice or cinnamon in a large bowl. Let mixture stand 30 minutes at room temperature, stirring occasionally. Meanwhile, unroll pie crust on the parchment-lined baking sheet and using a rolling pin, roll into a larger 12-inch circle.

Drain plum mixture, reserving liquid; toss plums in the tablespoon of flour. Mound plums in center of pie crust, leaving a 3-inch border. Fold pie crust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in the center.

Stir together the egg and 1 Tablespoon of water, then brush pie crust border generously with egg mixture (I didn’t use the entire mixture, but you can if you need to). Sprinkle sugar over the egg mixture and pie crust border.

Bake at 350 degrees for 45-50 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes. Here’s what my tart looked like after it was baked and cooled…

Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly, then brush or drizzle 1 to 2 Tablespoons of the hot plum liquid over exposed fruit in center of tart.

Serve immediately with remaining plum syrup (lightly drizzled over each piece) and Sweet Cream Topping or whipped cream , if desired.

SWEET CREAM TOPPING: Stir together 1/2 cup sour cream (or plain Greek yogurt) and 2 teaspoons brown sugar. Cover and chill 2 hours. Stir just before serving.

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TART VARIATIONS

PEACH-NECTARINE TART:  Prepare recipe as directed, substituting 1 1/2 cups (or 3/4 lb.) peeled nectarines and 1 1/2 cups (or 3/4 lb.) peeled peaches for the plums, and peach preserves for the plum preserves. Note: White Peaches don’t work well in this tart because of their delicate texture.

APRICOT-ALMOND TART: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves (no need to peel the apricots). Omit allspice or cinnamon. Substitute almond extract for vanilla extract. You could also sprinkle some sliced almonds on top of the fruit in the center of the tart before baking.

FRESH CHERRY TART: Prepare recipe as directed, substituting 3 cups (or 1 1/2 lbs.) fresh cherries, pitted, for plums and cherry preserves for plum preserves.

Do you like making pies and tarts? What’s your favorite flavor?

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Yum Plum Crumb Loaf

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Yum Plum Crumb Loaf…a little bit of a tongue-twister, but it really does describe this moist and tasty quick bread! Ann, who has lots of yummy recipes and had lots of plums from her backyard plum tree, gave me a recipe for Plum Bread that a friend gave her, which I changed up by adding a little more plums, a little more baking soda, and a crumb mixture on top. There’s actually some crumb mixture in the middle of the loaf too, just to give it a little extra sweetness, but it’s not very visible. I used red plums in this but you can use any kind of plum, or you could probably substitute peaches or nectarines, too–I haven’t tried that yet, but I don’t see why you couldn’t! I strongly recommend using parchment paper to line your loaf pan (instead of greasing the pan)–it will come out much easier, since all you have to do is lift it out of the pan with the parchment paper edges, and you won’t mess up your tasty crumb topping.

This is a very moist, yummy bread that’s great for breakfast, brunch, or dessert. And it’s a great way to use those plums from your plum tree or from the farmer’s market! It does take a little time to chop up your plums, but other than that, it’s easy to make. You don’t even have to peel the plums! Making the crumb topping ahead of time is also a handy time-saver.

Plums remind me of summer, and now that summer is officially here, it seemed like the perfect time to share this recipe with you!

YUM PLUM CRUMB LOAF by NancyCreative

Makes one 9×5″ loaf

  • 1 1/4 cups pitted, finely chopped plums (you don’t need to peel the plums)
  • 1 Tablespoon all-purpose flour
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour (I used unbleached flour)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup plain Greek yogurt
  • CRUMB TOPPING: Mix together 1/3 cup all-purpose flour, 2 Tablespoons packed brown sugar, and 2 Tablespoons granulated sugar; then add 1 1/2 Tablespoons chilled butter and mix with a fork until topping is crumbly.

Preheat oven to 350 degrees and line a 9×5″ loaf pan with parchment paper.

Finely chop the plums, place in a small bowl, and sprinkle with 1 Tablespoon flour, tossing to coat. Set aside.

In large bowl, beat butter, sugar, and vanilla until light and fluffy. Add in the eggs and beat well.

In medium bowl, blend flour, salt, and baking soda. Stir dry ingredients into the egg mixture, then blend in the yogurt, mixing well until you have a smooth batter. Lightly stir in the flour-coated plums.

Pour or spoon half the batter into your parchment-lined loaf pan, then take 1/3 cup of the crumb topping and sprinkle evenly over the batter. Add the rest of the batter to the pan, spreading evenly, and top with the rest of the crumb topping.

Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center comes out clean (my baking time was 50 minutes). Remove from oven and let cool about 10 minutes. With the edges of the parchment paper, lift loaf out of pan. You can either cool the loaf completely and slice, or slice the loaf while still warm and serve.

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Do you like to bake or cook with plums? What’s your favorite plum recipe?

Red Plum Freezer Jam

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I’ve never made freezer jam before (or any kind of jam for that matter). My friend Ann gave me some plum jam she had made with red plums from a tree in her backyard. She had so many plums, she had enough to give me a bunch to make my own plum jam, too!

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Ann found the recipe she used over at The Prepared Pantry. This plum jam is really yummy–sweet with a little tartness, and much, much better than store-bought! It’s opaque in color and has a thick, creamy consistency, so it’s a little different from your typical jam. It was easier to make than I thought, so I’ll definitely be making more homemade jam in the future! If you love plums, I think you’ll really like this jam. Even if you’ve never made jam before, you should give this a try. Since it’s freezer jam, you don’t need to bother with sterilizing jars or doing the other steps involved in traditional canning.

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You don’t even need to have special canning jars–for the batch I made, I used clean glass jars I had saved from other foods like peanut butter, ice cream topping, pasta sauce…any jar with a tight-fitting lid will do. If you don’t have jars, you can also use plastic containers.

The original recipe doesn’t say how long you can store the jam, but according to the National Center for Home Food Preservation

  • Freezer/refrigerator jams and jellies are a distinct category of products that have to be stored in the refrigerator (usually up to 3 weeks) or frozen for up to a year.
  • Freezer jams also have to be stored in the refrigerator after thawing and will only retain good quality for 3 to 4 weeks after opening. They are subject to more syneresis (“weeping” or separation of liquid from the gel) than cooked jams and jellies.

So it sounds like the jars of jam will keep in the freezer up to a year unopened, but once you open them, use them within 3 to 4 weeks. This particular jam can be used straight from the freezer, so I keep even my opened jars in the freezer–the consistency is still smooth and spreadable right from the freezer.

Here’s the recipe if you want to try making your own jam!

RED PLUM FREEZER JAM from The Prepared Pantry, with additional tips added

Makes enough to fill 5 pint-sized jam jars

  • 3 cups chopped and cooked plums, unpeeled (you’ll need about 8 cups of chopped, uncooked plums–this may give you a little more than 3 cups cooked, but it’s better to have too much than not enough; you can always save the extra cooked plums for something else–like adding to a smoothie or making a fruit topping!)
  • 1/2 cup lemon juice
  • 1 package pectin (Ann and I used Sure-Jell)
  • 4 1/2 cups granulated sugar
  • 1 cup light corn syrup

Wash and dry the five pint-sized jam jars (or use bigger jars and fewer) or plastic containers. Make sure the lids fit tightly.

Remove the stones from the unpeeled plums and chop into fine pieces (you’ll need 7 to 8 cups of chopped plums). Cook the plums until bubbly and soft, stirring mixture constantly as it cooks. I cooked my plums on low to medium low, switching between the 2 and 3 setting on my electric range stove top for about 30 minutes, and then cooked another 5 minutes on the 4 setting. The consistency will be kind of like chunky tomato sauce–here’s what mine looked like

Measure the cooked plums to make sure you have 3 cups (if you have extra, save the rest for another use). Place the 3 cups of cooked plums in the bowl of your stand mixer. Add the lemon juice.

Using the paddle attachment, stir in the pectin thoroughly. Turn the mixer to the lowest setting and let the mixer run for 10 minutes (there will be some spattering of the mixture during this mixing time, so make sure your mixer is set on the lowest setting). Then let mixture sit for 20 minutes.

Add the corn syrup into the fruit mixture  (the corn syrup reduces the likelihood of sugar crystallization). Add the sugar and stir with the mixer until it is completely dissolved and no longer grainy, about 5 minutes.

Immediately pour jam into your prepared containers leaving 1/2-inch clearance at the top to allow for expansion of mixture while freezing. Let the jars stand on the counter for 24 hours to allow the pectin to set, then freeze.

This is great on toast and English muffins! You can even spread it on pancakes and waffles if you want!

Notes:
–Using the paddle attachment of your stand mixer incorporates air into the jam. If you don’t have a paddle attachment, use the regular beaters.

–Once the pectin begins to set, thickening the jam, do not stir. Continuing to stir will break down the pectin and make the jam more syrupy (which is OK if you decide you want to use it as a syrup or topping for pancakes, waffles, or even ice cream!)

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What a nice way to start the day! Enjoy your plum jam!