This is the second dessert I was able to make with the bounty of Damson plums I received in my CSA share. The plum compote was a great way to preserve the plums for a later use; it keeps for up to two weeks in the refrigerator.
The sweet compote paired very nicely with the lightly sweetened cream filling and crust. The quantity of compote used to garnish the top of the tart can be adjusted to affect the overall sweetness of the finished tart.
This recipe was adapted from Gourmet, via Epicurious.com. The pastry recipe is from Martha Stewart. Store-bought pie crust could easily be substituted. I have been eating the leftover compote drizzled over vanilla ice cream!
Yield: One 10-inch tart, Serves 6 to 8
For the Pastry:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tsp coarse salt
- 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
For the Compote:
- 1 pound Damson plums or prune plums
- 1 3/4 cups sugar
- pinch of coarse salt
- 2 tablespoons white wine or citrus juice
- 1 Turkish or 1/2 California bay leaf
For the Cream Filling:
- 1 cup heavy cream
- 1/2 vanilla bean, split lengthwise
- 1 tablespoon granulated sugar
- 1/2 teaspoon grated lemon zest
- Make pastry dough: Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined.
- Add butter, and pulse until mixture resembles coarse meal, about 10 seconds.
- Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into 1 large disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.)
- Make the compote while pastry chills: Bring whole plums, sugar, salt, wine/citrus juice, and bay leaf to a simmer in a heavy medium saucepan over medium-low heat, covered, stirring occasionally until sugar has dissolved (be careful juices don’t boil over). (I used an enameled cast iron saucepan.)
- Reduce heat to low and simmer, covered, stirring occasionally, until plums fall apart, about 30 minutes.
- Transfer to a bowl and chill, uncovered, until cold, then cover.
- Discard pits and bay leaf, then add a little confectioners sugar to taste if desired.
- Prepare the pastry: Between layers of plastic wrap, roll dough into an approximately 12-inch round, enough to cover a 10-inch tart pan bottom and sides.
- Prick bottoms all over with a fork, then freeze tart pan on a cookie sheet until firm, at least 1 hour.
- Preheat oven to 425°F with rack in middle, preferably on convection.
- Place chilled tart crust in oven. Turn oven temperature down to 400°F and bake until golden all over, 11 to 13 minutes.
- Transfer tart pan to a rack to cool completely, then remove shell from pan.
- Make the cream filling: Put cream in a large bowl, then scrape seeds from vanilla bean into cream.
- Beat in sugar and zest with an electric mixer until cream just holds stiff peaks.
- Fold in about 2 tablespoons plum compote, then spread cream in the prepared tart shell.
- Serve topped with some of remaining compote (you will have a lot left over).
Note: Compote keeps, covered and chilled, 2 weeks.
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Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Jam, Recipes
Tags: compote, cream, Damson plums, dessert, pie, plums, prune plums, tart, vanilla bean
This pudding gets its creaminess from avocados- and you would never know. It’s also made in minutes using a blender- fabulous! I love that it incorporated a vanilla bean and freshly squeezed orange juice too.
This recipe is from Gjusta in Venice, California, via Bon Appetit. Fresh and great.
Yield: Serves 8
- 2 large avocados, pits removed
- 1 vanilla bean, split lengthwise
- ¾ cup unsweetened cocoa powder
- ½ cup pure maple syrup
- ¼ cup agave nectar
- ¼ cup (or more) fresh orange juice
- ½ teaspoon kosher salt
- 1½ cups heavy cream, optional
- ¼ cup cocoa nibs and/or chopped hazelnuts, optional
- Scoop avocado flesh into a blender. (I used a Vitamix.)
- Scrape in vanilla bean seeds; reserve pod for another use.
- Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée.
- With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
- Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
- Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.
Note: Pudding can be made 3 days ahead. Cover and chill.
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Posted in Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: agave nectar, avocado, chocolate, cocoa, dessert, maple syrup, mousse, orange juice, pudding, vanilla bean, Vitamix
I chose to make this lovely tart with my precious hand-picked raspberry harvest. The filling was warm, silky, and tasty – the crust crisp and lemony. I did have difficulty with the caramel sauce; it didn’t include any cream and only had minimal butter to keep it from firming up when cool. After adding cream, the sauce was more successful. Honestly, this simple tart would be perfect even without the sauce! This recipe was adapted from Food and Wine, contributed by Nancy Silverton, the pastry chef of La Brea Bakery and Campanile in Los Angeles.
For the Caramel Sauce:
- 1/2 pint fresh raspberries
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon unsalted butter
- 1/8 teaspoon salt
- 1/4 cup heavy cream
For the Pastry:
- 1 1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter
- 2 tablespoons heavy cream
- 1 large egg yolk
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
For the Filling:
- 1 pint raspberries, plus more for serving
- 1 1/2 cups heavy cream
- 4 large egg yolks
- 1/4 cup sugar
- 1 vanilla bean, split and scraped
- Prepare the sauce: Puree the raspberries in a food processor or blender. Strain the puree through a fine sieve set over a medium bowl and discard the solids. In a small heavy saucepan, bring the sugar and water to a boil. Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes. Reduce the heat to low and carefully stir in the raspberry puree until smooth. Stir in the butter and cream, then remove from the heat and stir in the salt. Let the raspberry sauce cool completely.
- Make the Crust: In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes.
- On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 9- or 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm.
- Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 20 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
- Make the Custard Filling: Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 40 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes. Serve with fresh raspberries and the raspberry-caramel sauce, if desired.
One Year Ago:
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes
Tags: caramel, caramel sauce, clafoutis, cream, custard, dessert, heavy cream, La Brea, pastry, raspberries, tart, vanilla bean
I love nutty browned butter and anything with vanilla beans so this pie was a winner! 🙂
This recipe was adapted from Martha Stewart Living. I modified the baking technique and crust.
For the Crust:
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons ice water, plus more if needed
- 1 tablespoon distilled white vinegar
- Place flour and salt in a food processor.
- Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
- Beat together egg, ice water, and vinegar in a small bowl.
- Add egg to flour mixture and pulse just until incorporated, about 10 times more.
- Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time.
- Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk.
- Refrigerate at least 30 minutes and up to 2 days.
For the Filling:
- 1/2 stick unsalted butter
- 3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths
- 1 tablespoon fresh lemon juice
- 1/4 cup all-purpose flour, plus more for rolling
- 1/2 teaspoon coarse salt
- 3/4 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 vanilla bean, seeds scraped
- Double-Crust Pie Dough (above)
- water, for brushing
- 1 large egg, lightly beaten
- coarse sanding sugar, for sprinkling
- Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool.
- Toss together apples and lemon juice in a large bowl.
- Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers.
- Add browned butter to apples. Stir in flour mixture.
- Roll out 1 disk of dough to about 1/8 inch thick on a lightly floured surface or between 2 sheets of plastic wrap. Fit into a 9-inch glass or ceramic pie plate. (I used a 9-inch deep dish ceramic pie dish.)
- Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.)
- Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. (Alternatively, make a lattice pattern with the top crust.)
- Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
- Meanwhile, preheat oven to 425 degrees, preferably on convection, with rack in lowest position.
- Brush pie with egg wash and sprinkle with sanding sugar.
- Place on a parchment paper or foil-lined rimmed baking sheet to catch any drips. Cover edges to prevent over-browning.
- Bake pie on lowest rack 15 minutes.
- Cover pie with a foil dome (formed using an inverted bowl).
- Reduce oven temperature to 375 degrees and bake until well browned, about 45 minutes (convection) to 1 hour, or until bubbling through vents, up to 20 minutes more. (*I removed the foil dome (and uncovered the edge) after 1 hour and continued to bake the pie for an additional 15 to 20 minutes, until golden brown.)
- Let cool completely on a wire rack, at least 6 hours.
Notes: The dough can be frozen up to 1 month. The pie can be made 1 day ahead and stored at room temperature. (I make my pies the day before Thanksgiving.)
One Year Ago:
Apple-Pear Pie with Walnut Crust (vanilla bean too!)
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Holiday, Recipes, Thanksgiving
Tags: apple pie, apples, brown butter, browned butter, dessert, Granny Smith, lattice, pie, Thanksgiving, turbinado sugar, vanilla, vanilla bean