It’s the season of juicy, sweet and tangy plums! This year plums have been all over the market and this calls for many recipes that you can create with this incredible fruit. From jams to cakes plums can be used in any food recipes and will add its taste to that dish. Have you purchased your plums yet? Head on to Nature’s Basket.com for some fresh and juicy plums and prepare the below recipes.
- Plum Tart
Ingredients:
- 3 cups all-purpose flour
- 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon finely grated fresh lemon zest
- 4 large egg yolks
- For filling
- 1 cup of sugar
- 3 tablespoons cornstarch
- 3 3/4 lb small plums (preferably prune plums), halved and pitted
- 1 tablespoon fresh lemon juice
Instructions:
- Combine flour, butter, sugar, salt, and lemon zest in a food processor and pulse until most of mixture resembles coarse meal with the remainder in small (roughly pea-size) lumps
- Now, add the egg yolks and process just until incorporated and mixture begins to clump
- Turn the mixture out onto a work surface and divide into 4 portions. Smear each portion once with the heel of your hand in a forward motion to help distribute fat
- Now, gather together 2 portions of dough and form into a ball; make another ball with other 2 portions
- Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on the bottom and up sides
- Chill 30 minutes, or until firm. Stir together sugar and cornstarch in a large bowl
- Now, add plums and lemon juice and toss to coat. Let stand, stirring occasionally, 30 minutes, or until juicy.
Assemble and bake tarts:
- Preheat oven to 425°F
- Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts.
- Pour all juices from bowl overplumsBake tarts in middle of oven 15 minutes, then reduce temperature to 375°F
- Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more
- Brush warm juices in tart over plums. (Juices will continue to thicken as tarts cool.) Cool tarts completely in pans on Barack
- Arrange plum halves, skin sides down, in tart shells, overlapping in a rosette pattern
2. Decedent Plum, Pistachio and Lemon Cake
Ingredients:
- 185 g butter, at room temperature
- 1 cup caster sugar
- 4 eggs
- 1/2 tsp vanilla
- 1 teaspoon baking powder
- 120 g ground almonds
- 120 g pistachios
- 90 g plain flour
- finely grated zest 1 lemon
- 10-12 ripe plums, halved and stoned
Lemon Glaze:
- 1/2 cup icing sugar
- 1-2 tbsp freshly squeezed lemon juice
To serve
- 1/4 cup roughly chopped pistachios for topping
- Thick Greek yoghurt to serve
Instructions:
- Preheat the oven to 175°C, and grease and line a 23cm spring form cake tin with baking paper
- In a food processor or blender, blitz the pistachios to a fine meal
- Cream butter and caster sugar in a stand mixer until light and fluffy. Add the eggs, one at a time, beating until well combined. Fold through the ground almonds, finely ground pistachios, all-purpose flour, baking powder, vanilla and lemon zest
- Pour the batter into the tin and smooth the surface. Top with plum halves cut side up
- Bake for 45-50min or until a skewer inserted comes out just clean. Leave in the tin to cool
- To glaze, mix together the icing sugar and lemon juice until desired consistency. Drizzle over cake and top with chopped pistachios
- Serve with Greek yoghurt.
Are you looking for more such recipes? You can check out Desserts You Can Prepare with Gooey Custard Apple.
