oliveoilandlemon

recipes for healthy living

Tag: plums

Autumn Plum Frangipane Tart

plum collage

plum bakewell

This tart makes use of delicious plums in abundance right now though you could use nectarines or apples equally. For me though, there is something about this time of year with cold mornings, a touch of frost but warming up in the day that seems right for plums, and this tart is perfect after a weekend walk looking for conkers or blackberries – which would also be equally delicious too!.

Plum Frangipane Tart

Oven at 180C
70gr almond flour
7gr plain GF flour
70gr butter
70gr icing sugar
1 egg

1 Quantity Pastry (Below)
5 ripe plums

Sift almond flour
Add the plain flour and whisk together
Whisk the butter until soft and white
Sift in the icing sugar then add the almond flour mix, beating on low speed until incorporated then increase the speed
and beat until soft and creamy
Beat in the egg until smooth and beaten in. Transfer to a bowl until needed, cover the surface with cling.
This can be kept in the fridge for up to 4 days.

To make the pastry, combine 200gr plain flour with 22gr icing sugar with 20gr almond flour
Place 100gr unsalted butter into a mixing bowl with a paddle attachment and cream on medium.
Beat in the flour mix in 2 additions scraping down the bowl from time to time until all fully incorporated.
Add 1 egg and beat well. Empty the dough out onto the counter and knead gently to bring the pastry together.
Wrap the pastry in cling and place in the fridge to chill.

Roll out the dough and line an 8″ tart tin
Fill the pastry shell with the almond cream
Cut the plums into 1/8inch slices
(Poach the plums if they are not very ripe)
Arrange a ring of overlapping plums around the tart
Continue with a second ring which slightly overlaps the first
Arrange the remaining plum slices in the centre

Bake for about 45 minutes until the crust is well browned
Cool to room temp before serving to prevent the juices from running out
Serve with cream or ice cream – delicious

Autumn Tarts – Plum and Pear & Apple Galettes

Autumn is here, all the delicious autumnal fruit is in the shops. Beautiful purple, blue black – any of the dark coloured plums are super-foods because of their high content of antioxidants, the most effective protectors of the heart and conveyors of amazing anticancer chemicals. A great source of Vitamins C A and K, the plums and pears together make a beautiful contrast against the pastry and (optional) vanilla ice-cream. Apples are in abundance too – we managed a crop from our little tree – about the only thing in the garden the snails left alone.

These tarts are a cinch – use puff pastry from a pack (life is too short for any other approach), poach the fruit to soften it if needed. I keep the fruits separate to retain the different colours so that they don’t all bleed into one. I love the jewel colours of the plums and if anyone has been keeping an eye on fashion week then you will know its a big trend for ’13….

Apples Pears and Plums on market stall

Pear and Plum Galette
1 small pack of puff pastry (A 450gr pack will make 1 of each tarts)

6 plums washed and quartered with seed removed
4 pears peeled and cored and quartered
2 tbsp coconut palm or dark browh sugar

Place fruit into separate pots, add 1 tsb of sugar into each pot and barely cover the bottom of the pot with some water in which to poach the fruit to soften.
Poach gently until soft and leave to cool
Roll out the puff pastry into a rectangle to cover a standard baking sheet.
With a knife make a border all around the rectangle, about .5″ inch in from the edge, don’t cut right through the pastry
Spread the plums over the pastry followed by the pears
Bake at 180 for about 20 minutes until golden brown, serve warm with your choice of ice cream or cream.

Apple galette
6 apples peeled cored and thinly sliced
2 tbsp coconut palm or dark brown sugar mixed with 1 tsp of mixed spice

Roll out the puff pastry into a rectangle to cover a standard baking sheet.
With a knife make a border all around the rectangle, about .5″ inch in, don’t cut right through the pastry.
Spread the apples out across the pastry and sprinkle over the sugar and spice mix
Bake for about 20 minutes until golden brown .

Sparkling wine and Vanilla Poached Plums

The plums are out in the shops now. I’m not even going to mention that the autumn fruits are here and we haven’t even had a summer!. I never liked them that much when I was young, as for prunes – would not have even tried them. Ive since discovered how Wonderfully delicious and juicy plums are. The belong to the family which also include peaches, and nectarines and this recipe will work for any of those. The fruit is an excellent source of vitamin C. They are also a very good source of vitamin A and beta carotene, as well as containing abundant health promoting flavenoids which help as scavengers of oxygen-derived free radicals that play a role in aging and various disease process. Keep your ripe plums in the fridge and if they are still hard, out at room temperature where they will ripen in a few days.

.5kg mixed plums
.5 litre sparking wine – I used a mousseux brut from Francois Daubigne which I got from Lidl at a great price – any cheaper bubbles will do, I wouldn’t use the good stuff for this!.
100gr coconut palm sugar
1 vanilla bean, split and seeds scraped loose

Using a small knife cut an x in the bottom of each of the plums
Place the sugar wine, vanilla and seeds in a heavy based saucepan over a low heat.
Stir until the sugar dissolves and then increase the heat to the boil then cook the plums
in batches until the skin starts to peel away
Remove with a slotted spoon and place in a bowl of iced water for a minute to remove the skins which you discard
Cook the syrup for about 10 minutes until it has thickened slightly
Return the plums to the syrup and allow to cool completely before serving.
Beautiful!.

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