Serve warm or at room temperature, dusted with confectioners’ sugar. If a plum sticks, ease it out and replace it in the desigh on the top of the cake. Cool for 15 minutes, then invert the cake onto a flat plate. Pour the cake batter evely over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Use 1 TBL of butter to butter the inside of a 9' glass pie pan. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Add the sour cream, zest, and vanilla and mix until combined. Lower the speed and beat in the eggs one a time. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. 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 and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Generously butter a 9-inch deep dish pie plate. Just imagine how good this would have been if I had had the proper equipment.įollow this recipe to the letter and I am sure you will have great results.ġ0 to 12 purple “prune” plums, cut in half and pittedġ cup plus 2 tablespoons all-purpose flour The resulting cake was very liquid when I flipped it onto the serving plate and there was not much caramelization on the plums, but in spite of that it was good. I poured the batter over it and hoped for the best. I kind of knew when I poured it over the plums that it had not reduced enough. This is poured over the halved plums in the pie plate before the cake batter is added. You are supposed to boil sugar and water until it is a warm amber color and 360 degrees on the candy thermometer. Top 10 Guilty Pleasures Rainbow Delicious Recipe Index Ask Emily Ina Garten Fresh Fruit Tart That Will Impress Jby Emily 8 Comments This fruit tart from Ina Garten is the perfect summer dessert A delicate crust, filled with a rich and flavorful custard and topped with fresh fruits. I don’t have a candy thermometer here in Florida so I winged it. Ina Garten’s recipes are usually fool proof. It is similar to a pineapple upside down cake. In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Red- hued plums in a rich cake with a caramelized sugar top. Plums have not been in the market for a while, but while shopping two days ago a new crop had just come in. The Barefoot Contessa made this plum cake a few weeks ago and I printed the recipe. Instead I was drawn to the idea of something with fruit. Serve dusted with confectioners' sugar.I decided that I wouldn’t make a chocolate dessert this year for Valentine’s Day. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.Ĭool completely before slicing, at least 30 minutes and up to 1 hour. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Reduce the oven temperature to 325 degrees F. Allow to cool, then remove the parchment and beans. Bake until the crust is set but still slightly pale, about 15 minutes. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Prick the bottom of the tart with a fork. On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Flatten into a disk then refrigerate, at least 30 minutes. Remove to a piece of plastic wrap and press together into a dough ball. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Add the butter and pulse until small pebbles form. For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined.
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