Oct 1, 2013

Plum-raspberry tart w/whole spelt

I bought a lot of plums again today. But the only person that is serious about eating them is me. Julian is afraid of plums because they are small and he can't really see a plum-gone-bad. Hania says she likes them but I'm not convinced. So I put the plums in a cake and everybody is happy.

Recipe adapted from Martha Stewart
time: 20 min preparation + 70 min baking + 25 min cooling

for crust
  • 120 g (1 1/3 cups) walnuts
  • 150 g (10 Tablespoons) cold butter diced
  • 1 1/2 cup flour (= 225 g regular flour = 180 g whole spelt flour)
  • 170 g (5/6 cup) sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • grated zest from 1/2 medium lemon
for topping
  • 600 g (1 1/3 lbs) plums, cut open and pits removed
  • 100 g (3/5 oz) raspberries
  • 10 g (1 Tablespoon) flour
  • 80 g (1/4 cup + 2 Tablespoons) sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 egg lightly whisked
  • 1 yolk lightly whisked
  • 140 ml (9 Tablespoons) milk or almond milk

  1. Preheat oven to 180F/350C. Butter and line with parchment paper a tart baking form. 
  2. On a large skillet, toast walnuts on medium/high for about 10 min till you notice the aroma. Let them cool a bit and blend in blander till almost fine. 
  3. Add them to a large bowl together with flour, sugar, cinnamon, salt and lemon zest. Mix it up, add butter pieces. Combine (with hands OK) all the ingredients till all greased up. 
  4. Take about 3/4 of it and press it against the bottom and the edges of the form preparing a base. Place the crust in the hot oven for 20 minutes.
  5. Meanwhile, prepare the topping.  In a medium bowl, whisk together all the ingredients (except the fruit).
  6. Take the prebaked crust out of the oven. Arrange the fruit, pour the liquid on top. Sprinkle the remaining crust dough on top. Place it in the hot oven for about 50 min. Take it out, let it cool for at least 25 minutes.
  • I baked the tart in a 11 inch/28 cm form
  • you can cut the plums, prepare custard and clean up the kitchen while the crust is in the oven
  • there is a hint of an i-don't-know-what in the tart; it's salt
  • cinnamon, raspberries and sugar bring out the best in the not-so-great plums
  • crunchy crust and crumble, creamy and juicy middle, full of flavor dessert.

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