Summer gets an early start with strawberries and raspberries, but I don't feel like the season truly hits its stride until the stone fruit start coming in. We had wild plum trees in our backyard when I was growing up, which made it easy to chart summer's progress, and also meant that come the end of June several of the trees in the yard were drooping with the weight of golf ball-sized plums. It didn't help that my parents planted additional varieties of plums, so that at the height of the season we had a veritable glut of fruit on our hands.
Would that we had had this recipe back in those days! (For the most part, we made a lot of jam.) It is a simple and (relatively) easy way to go through some plums. I say "relatively" easy because the plums we got then, and the plums I get now in my CSA share, are of the cling variety--they don't give up their pits easily. In fact it can be a slippery mess trying to get the plums cut neatly into slices, especially if the plums are very ripe. The rest of the preparation, though, is straightforward and takes no longer than the oven takes to come up to temperature. You don't even have to toast the almond slices if you're short on time, though I recommend that you do.
I think that this tart looks prettiest when you use a variety of plum that's dark on the outside and paler close to the pit, but you could use any kind of plum that you have on hand. Any kind of stone fruit, really, as I'm sure it would work with apricots, nectarines, or peaches--even cherries, if you're willing to pit and slice that much fruit for one tart. Recipe below!Plum and Almond Tart
Ingredients
Directions
Notes
From My Blogroll
Resource Pantry
Categories
- Breakfast (14)
- CCCP (2)
- Chocolate (15)
- Cleverness with Leftovers (8)
- Condiments (6)
- Cookbooks (2)
- Desserts (49)
- Domestic Delights (5)
- Fast Food (7)
- Foodie Education (2)
- Fruit (22)
- Gadgets (2)
- Grains (7)
- Holidays (21)
- Kitchen tips (4)
- Locavore living (22)
- Make-Ahead (13)
- Meat (11)
- Miscellaneous (17)
- Pastas (6)
- PSA (7)
- Recipes (101)
- Restaurants (12)
- Salads (4)
- Soups (4)
- Travel (7)
- Vegetables (29)
- Vegetarian (26)
Past Posts
It's not nice to steal. Please don't republish what you find here unless you have my express permission.
In other words: unless otherwise noted, images and text © Anne Sandman 2005-2010. All rights reserved.
Monday, July 6, 2009
Adapted from Bon Appetit, July 1996
Makes one 14x14" tart
Subscribe to:
Post Comments (Atom)
4 comments:
That looks gorgeous, Anne. I haven't seen any plums yet, although I have a few peaches starting to soften on my countertop! (I still haven't had my 4th of July peach cobbler.)
I don't know HOW you managed to cut those up so beautifully.
Thanks! We haven't gotten any good peaches yet... hopefully soon. I hope you get your 4th of July peach cobbler! Did you at least get your fried chicken?
In this case, the camera was kinder than was warranted. The plum slices weren't beautiful at all--I didn't take a picture of them in the bowl because they looked awful! all misshapen and uneven and such--but somehow in the pictures they turned out great. Maybe it's that low angle. :)
Have you seen David Tannis' cookbook, A Platter of Figs? I am obsessed, of late, with his almond plum cake recipe. I am eating some right now, as a matter of fact. Yum!
Hi Anna, I actually have that cookbook... but I lent it to someone back in January or February and she hasn't returned it! At the time I'd only skimmed the spring and summer recipes, since it was going to be a while until I had the produce for them. Now that I do, I don't have the book! Sigh. I'm going to try to get it back, as an almond plum cake sounds amazing. Thanks for the tip!
Post a Comment