KATE’S CINNAMON COFFEE CAKE … quick, easy and so delicious

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Away way back in time coffee cake was a simple treat.    It was an uncomplicated cake.  The ingredients were always at hand.  It went together quickly .  The delicious aroma of the baking cake filled your kitchen.  It was warm … Continue reading

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CARAMELIZED PLUM TART

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In late summer plums in a rainbow of colours fill my baskets.  I carefully sort them.  Choosing the not quite ripe plums to make this pie.  Some we eat out of hand.  Plum juice staining our fingers.  The rest are popped in the freezer  to be used straight from the freezer and into the pie shells, without thawing.

This pâte brisée  recipe is one you’ll use over and over again.  It showcases any fresh fruit – from berries to apples – beautifully.    A scoop of ice cream or  a drift of whipped cream takes it to divine decadence.

 

CARAMELIZED PLUM TART
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: Dessert pies
Cuisine: French
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: 8
Sugar-studded caramelized pastry filled with seasonal fruit: berries, figs, cherries, stone fruits, apples, and pears.
Ingredients
  • TART PASTRY (pate brisee)
  • 7 oz (200 g) (about 1½ cups) all-purpose flour, plus a little extra for rolling
  • 3.5 oz . (100g) (7 tbs.) cold unsalted butter, diced
  • 1 large egg
  • Ice-cold water - just in case.
  • PLUM TART
  • 2 tsp (10 g) unsalted soft butter
  • ¼ cup sugar(or a combination of granulated sugar and pearl sugar)
  • 1¾ pounds (800 g) just-ripe small plums. (Do not use overly ripe plums or fruit. They will release too much juice)
  • ¼ cup (60 ml) apricot jam
Instructions
  1. In a food processor combine flour, salt and butter and process for 5-10 seconds, until you get a bread crumb-like consistency. There should still be a scattering of larger pieces of butter.
  2. Add the egg and process for a few more seconds JUST UNTIL THE EGG is combined.
  3. Turn the flour mixture out onto your work surface and see if you're able to father the dough into a ball. If the dough seems a little dry sprinkle with one or two teaspoons of water and mix with a fork.
  4. Knead lightly for a few seconds.
  5. Now put the tart together
  6. Grease a 10 inch (25 cm) metal tart pan with a removable bottom with butter and sprinkle the bottom and sides generously and evenly with the sugar.
  7. Roll out the pastry and line the pan with it, trimming the excess for a roll of the pin.
  8. Tuck it into the refrigerator and let rest for at least 30 minutes.
  9. Preheat the oven to 425F (220c) . If your oven heat comes from the bottom heating element position your oven rack in the one third of the oven.. It will create a deeper, rich caramelized crust.
  10. THE FRUIT FILLING
  11. Halve and pit the plums. If your fruit is large cut them into quarters or sixths/ Arrange the plums skin side down on the dough in a circular pattern, starting from the outside, overlapping slightly; the plums will shrink slightly as they bake.
  12. Place the tart on a parchment lined rimmed baking sheet (just in case!) and bake 20 minutes or so until the plums are tender.
  13. When the tart is baking in a small sauce pan, heat the apricot jam over low heat.
  14. Strain through a fine-mesh sieve into a bowl.
  15. Remove the tart from the oven BUT LEAVE THE OVEN ON. Using a pastry brush generously glaze the sides of the tart, outside and in, and the top of the fruit.
  16. Return your tart to the oven and bake until darkly caramelized - 5 to 10 minutes.
  17. Transfer to a rack to cool completely

 

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Posted in Baking, Christmas Food Ideas, Desserts, Desserts and sweets | Tagged , , , , | 3 Comments

IT’S MAGIC! TURN ZUCCHINI INTO SOPHISTICATED HOT DOG RELISH

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  This is a deliciously tangy and colourful relish.   It is the go-to condiment for hot dogs, burgers and any cold or cured meat that could do with a little relish.   It is simple to make.  You simply chop your … Continue reading

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THAI RED CURRY WITH CHICKEN AND GREEN BEANS

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  The dog days of August.  Hot, gritty,  rift with boring burgers.   Chicken masquerading as burnt offering.      Over-done steaks.  Our heart and soul cries out for something different.  A little exotic.     A culinary creation that has your taste … Continue reading

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CHERRY CLAFOUTI . . . CLAFOUTI AUX CERISES

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One has a rather small window to make this classic French dessert.     It’s a bit of a waiting game.  First you wait patiently for the first of the dark, sweet cherries to make their grand appearance.    I shop almost daily … Continue reading

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LEMON BUNDT CAKE . . . A STUNNING CAKE WITH THREE LAYERS OF LUSCIOUS LEMON

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If dreams were make of cake it would be this stunning  LEMON BUNDT CAKE.   I love any dessert made with lemon  – tarts, bars, loaves, cookies.   This cake is at the very top of my list of favorite lemon … Continue reading

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CLASSIC SOUR CREAM COFFEE CAKE

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  This is the type of sour cream coffee cake you’ll make over and over again.  You’ll love the way it’s heavenly cinnamon  smell will fill your kitchen.   It has a beautifully  tender and fine crumb.  It keeps very … Continue reading

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HUMMINGBIRD CAKE

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This is a dream of a cake to make.  Just two bowls, one for the wet ingredients and one for the dry.  If you don’t have a standing mixer you can make the out-of-this world cream cheese icing in your … Continue reading

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THE OUTRAGEOUS OATMEAL COOKIE . . . with walnuts, dried cherries and chunks of chocolate

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There are those days when you want to bite into an oatmeal cookie that’s a little over the top.   A  superlative chewy cookie with just the right amount of  old fashioned rolled oats, nuts, chocolate and fruit.  A cookie with … Continue reading

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CHICKEN WITH MUSTARD AND RED PEPPER . . . a.k.a. Picnic Chicken . . . POULET GRILLE A LA DIABLE

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My recipe for CHICKEN WITH MUSTARD AND RED PEPPER is a riff on a recipe by Patricia Wells.  Her book, THE PARIS COOKBOOK.  To read or cook from it  is pure delight.   I use French Dijon and coarse-grain French Dijon, … Continue reading

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