Some rich, tangy crème fraîche gets stirred together with brown sugar, eggs, and a bit of vanilla. And while the fruit is resting, you stir together the easiest custard ever. The fruit gets tossed with brown sugar and a bit of cornstarch and the spices and the orange zest. And they all play well with plums and with each other. The cinnamon feels like comfort to me, the ginger adds a subtle background heat, and the orange zest wakes everything up. And it has never failed me yet.įrom there, I knew I wanted something with a different flavor profile and landed on a fragrant trio of ground cinnamon, freshly grated ginger, and orange zest. It’s crisp and buttery and doesn’t require any rolling or chilling. I was in a tart or pie sort of mood, and started with my favorite, foolproof easy shortbread tart crust. I considered making this raspberry plum crisp with walnuts and cardamom or some version of this almond anise plum torte, but neither felt quite right for the moment. And even better, plums are easy to pit and don’t require peeling, which makes them an unfussy fruit to work with. They’re tart enough to handle some sugar and versatile enough to work with a variety of spices. My favorite plums for baking are the purple oblong plums, sometimes called Italian plums or prune plums. While fresh plums can be inconsistent, sometimes bland or too mealy, baking brings out extra layers of flavor and sweetens and smooths over any imperfections in ripeness or texture. Plums feel like a bit of a sleeper in the pantheon of fruit (apart from William Carlos Williams’ famous poem about them), but they undergo an impressive transformation in the oven. It’s something I threw together after coming home from the farmers market with a pint of oblong Italian prune plums and knowing I wanted to bake with them. This plum custard tart is just the thing for the first blush of fall.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |