Summer with friends

August 31st, 2019 § 0

For the plum filling:

  • 500 gr plums (deseeded)
  • 1/2 cup sugar (depends on plum, if it is sour add more sugar by tasting it)
  • cinnamon
  • Place the plums into a sauce pan and cook. Do not add water.

    When soften add sugar and cinnamon and continue to cook.

    When thickens set aside to cool.

    For the dough:

  • 2 1/4 cup flour
  • 1 cup caster sugar
  • 2 eggs
  • baking powder
  • 200 gr. butter
  • 2 T yogurt
  • cinnamon
  • Combine the flours, cinnamon and room temperature butter in a mixing bowl.

    Mix them until it resembles fine breadcrumbs.

    Add yogurt, eggs and baking powder. Knead well.

    Shape into a ball.

    Wrap and refrigerate for half an hour for easier rolling. Divide into two balls.

    Roll out one ball pastry and line a greased 23 cm flan tin.

    Pour the plum mixture on it.

    Take the other chilled ball dough.

    Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle almost like your pie tin. Using the plastic strip cutter, form the upper dough and carefully place it on top of the plum mixture.

    If you don’t have a cutter, simply cut the dough into thin strips and place it on plum mixture.

    With the strips make a cage design. Gently press into form of tin.

    Make a strip for the edge of the tin.

    Bake at 180° C preheat oven for about 35 minutes, until golden brown.

    Plum tart

    October 29th, 2013 § 0

    An amazingly simple pie with the last plums of the season that are harvested in Autumn.

    • 2 eggs
    • 1 cup flour
    • 3/4 cup sugar
    • 110 gr butter (at room temperature)
    • 15 Damson plums (halved and pitted)
    • 1 T lemon juice
    • 1 t cinnamon
    • 1 t baking powder
    Combine the dry ingredients; flour, baking powder and cinnamon.
    Add sugar and butter in a bowl. Cream until light in colour with an electric mixer.
    Add the eggs.  Finally put the dry ingredients to the batter and mix well.
    Place the batter to a greased oven pan.
    Put the plums over the batter, skin sides up.
    Sprinkle with lemon juice and 1 T sugar.
    Bake at 180° C for about 35 minutes, until golden .

    Plum mini tarts

    October 30th, 2011 § 0

    All plums have a certain characteristics in common with smooth, richly deep purple coloured skins and a hard central stone.

    The cloudy-dusty colour on their skin is something natural and doesn’t show a poor quality. It is said to have come originally from Mesopotamia.

    They are in season until the end of October, so don’t miss to buy before it ends.

  • 1/2 cup extra virgin olive oil
  • 1/2 cup butter
  • 3/4 cup yogurt (Turkish type)
  • 2 1/2 cup flour
  • baking powder
  • a pinch of salt
  • 1 T sugar
  • Combine flour, baking powder, sugar and salt. Add butter, olive oil and process in short pulses until pea size crumbs form. While pulsing, add yogurt.

    Turn the dough out onto a lightly floured surface and shape it into a ball. Wrap and refrigerate for an hour. 

    Roll out the pastry and line 12 deep patty tins or flan tins.

    Prick the bases and bake in a pre heated oven at  175° C for 15 minutes or until the pastry is golden brown and crisp. Cool.

    For the filling:                      

  • plum marmalade or stone and boil 1/2 kg prunes with 1/2 water until the plums are tender. It is done when it has thickened, but is still slightly liquid. It thickens as it cools. Add 3 T sugar.
  • 1 cup Ricotta cheese or any kind of fresh creamy cheese i.e. fresh curd(mix with 3 T sugar)
  • Fill each pastry case with Ricotta cheese and smooth.

    Garnish with plum marmalade.

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