![]() I think I may try this recipe next time with some peaches…or some figs. ![]() ![]() The textural crunch of the walnuts in the crust, topped with sweet tender plums made for one perfect summer dessert. This may sound cliche, but don’t you just get all giddy when the kitchen smells amazing and as you open the oven to find your recipe looking spectacular? It came out of the oven with a glowing beauty and scent that had me smile ear to ear. Now I have to tell you this plum tart made me proud. The crust became this nutty, shortbread cookie flavored crust without being dense or too firm. Because this crust did not demand much from me, I decided to use it for my lemon meringue tart yesterday (I will post the recipe soon). I found the tart shell was so easy assemble, fill, press in and shape. That splurge of plums led to this incredibly easy (and I mean EASY!) plum tart recipe that I adapted from the lovely Ina Garten. Of course I bought more that my family could eat before they are too ripe due to the bright colors screaming “pick me”! I just had to splurge. Santa Rosa’s, Reds, and Black varieties, so I decided to get some of each to bring home. Cool for 15 minutes, then invert the cake onto a flat plate.There were such a beautiful variety of plums at the farmer’s market a couple of weeks ago. Pour the cake batter over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Add the sour cream, zest and vanilla and mix until combined. Stir together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Lower the speed and beat in the eggs one at a time. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl using your electric mixer or stand mixer with the paddle attachment, until light and fluffy. (Note: I left a few mint leaves in the syrup to add little specks of green inside of the cake) Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.Ĭombine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan along with the mint leaves and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Mint Infused Plum Tarte Tatinģ TBSP mint leaves, julienned plus more for garnish (optional) Have you ever obsessed over an ingredient before? If so I am so curious to know what it was? Hope ya’ll had a fabulous weekend and here’s to a even better week! Seriously, that quote frustrates me sometimes because I don’t know one person who would rather look at a cake instead of eating it! Do you? ![]() Just warning you-You might not be able to have your cake and eat it too but then who really wants to have a cake to just look at. Okay, maybe there is no such thing but the flavors and texture of this tart are just simply amazing. Seriously, one bite of this tart and you will think you died and gone to Mint Julep Plum Cake Heaven. I got the idea from one of my favorite refreshments, Mint Julep. ![]() The addition of the mint adds a completely different layer to the dish that you wouldn’t normally expect from a sweet tart. My husband asked if I needed counseling but I assured him that he must zip it unless he no longer wants dessert anymore! LOL!Īll this brings me to my latest and fabulous spring/summer dessert- Mint Infused Plum Tarte Tatin! You can just see the sweet goodness just oozing from the cake the moment you lay eyes on it. They are just so darn gorgeous and juicy that I can’t get enough. Last month it was strawberries and this month it is plums. I am what some would call an OCD cook! I get into these little obsessions with my cooking where I can’t stop baking or cooking with a certain ingredient. Before I go any further let me explain a little more about myself. I have been talking non-stop about my passion for baking with fresh summer fruit this year on Kitchen Belleicious and today is no exception. If you stick with me, I promise to fill your sweet tooth desire with one amazing dessert and I promise to have the most delicious savory meal for you on Wednesday! I used this as my guest post for Alli-n-Son’s a few weeks ago. Actually, it isn’t really a bona-fide repost because I never posted it on this site before. I hope you do mind the interruption of a re-post on this beautiful Monday after Mother’s Day. ![]()
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