My beautiful, rustic Apple plum tart was just delicious. It’s just like an apple pie, but with plums. Jim is teaching me to bake. So, I came up with a recipe with apples and plums.
We found all these in the church yard today. The apples just fell from the apple tree all by themselfs.I made a terrifically tasty crust made with flour and butter. It was hard.
Jim bought a whole case of plums from the Asian shop on St Helens Road. We had lots of extra plums. They’re extremely easy to eat and you can even cook with them.
I love apples and plums because they are delicious at any stage.
The dough was a pain but it can be refrigerated for up to 3 days; the unbaked tarts can be refrigerated overnight; or the whole tarts can be baked and frozen, then reheated shortly before serving.
I took a picture of my tart. Here’s the recipe. I hope you like it.
Apple plum Tart by Catnip.
1 cup all-purpose flour
1 cup self- rising flour
2 tablespoons caster sugar
1 teaspoon salt
14 tablespoons cold unsalted butter, cubed
1/2 cup ice water
3 tablespoons unsalted butter
1/3 cup plus 2 tablespoons sugar, plus more for sprinkling
1/2 vanilla bean, split and seeds scraped
6 tart apples (2 3/4 pounds), such as Granny Smith, peeled, cored and cut into 20 wedges each
1/2 lemon, juiced
4 red or black plums (3/4 pound), pitted and cut into 16 wedges each
2 tablespoons all-purpose flour
Crème fraîche or vanilla ice cream, for serving
MAKE THE DOUGH Mixing both flours with sugar and salt. Add the butter until the mixture is course with pieces of butter still visible.
Sprinkle the ice water over the mixture and pulse until the dough just starts to come together; you should still see small pieces of butter.
Scrape the dough out onto a work surface and gather it together. Wrap in plastic and refrigerate until well chilled, at least 1 hour.
PREPARE THE FILLING In a large saucepan, melt the butter. Add 1/3 cup of the sugar and the vanilla seeds and cook over moderately high heat, stirring constantly, until the sugar turns light amber, about 1 minute.
Add the apples and lemon juice and cook, stirring occasionally, until all of the liquid has evaporated and the apples begin to caramelize, 11 minutes. Transfer to a bowl to cool, then stir in the plums.
Spoon the apple-plum filling over the dough, leaving a 1 1/2-inch border. Fold the dough border over the filling,
PREPARE THE FILLING Preheat the oven to 400°.
On a lightly floured work surface, roll out the dough to round, a scant 1/4 inch thick. Transfer the dough to tart buttered pan.
Mix the remaining 2 tablespoons of sugar with the flour and sprinkle evenly in the center of the dough.
Bake for 30 minutes.