Can you tell it’s fall? Well I do – All I want to do is cook and bake non-stop! And I am pretty sure I am not the only one 🙂 I must admit that if there is one thing I LOVE about Autumn/Winter (yes I used the word love related to Winter) it’s that urge of cooking comforting food: roasts, tarts, stews, soups, pies…
I don’t know about you but my favourite veggie shop have stalls packed with plums lately and they are gorgeous! While they’re great as a snack, I love folding them into simple fall desserts. They add a soft sweetness to everything from cakes to tarts to pies, and variations and inspiration abounds!
You know that taste of Christmas? That combination of spices that immediately takes you back to a happy, wintery time? Well I just found the perfect combination that will help your taste buds transition to fall flavours.
A little while ago I started experimenting with fresh herbs, spices and fruit, trying to combine them all in tarts or cake. I found it really fun to smell fresh herbs and imagine which fruit will compliment it the best. My best result at the time being the Lemon and thyme moist cake.
So when I first saw the huge stall of plums I thought why not continuing that little experiment and find out which aromatic herbs will work well together with the plums in a tart. And I don’t know why but rosemary kept calling for me. May be because the plums I found where coming from Italy or may be because rosemary has that really earthy flavour but in the end it turned out great! The tart had the perfect mixed between sweet and earthy flavour which make for a great dessert without being heavy on the stomach…
…Unless you like to serve it with dollop of fresh sweet whipped cream… 😉
Sublime Italian plum and rosemary tart:
Cooking time: 30mins
Ingredients for the rosemary shortcrust pastry:
– 450gr plain flour
– 1tbsp caster sugar
– 2tbsp brown sugar
– 150gr cold butter
– 1 egg
– 1tbsp rosemary, finely chopped
Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running add the egg to form a smooth dough and process until just combined. Add the rosemary to the dough and knead it lightly, wrap in plastic wrap and refrigerate for at least 30min. Preheat the oven to 180C.
Roll out the pastry on a lightly floured surface or between sheets of non stick baking paper until 2/3mm thick, or whatever thickness you want and line in your tart tin.
Place a piece of non stick baking paper over the pastry and fill with baking weights (or uncooked rice). Bake for 10min, remove the weights and reserve.
Note: While you crust is pre-baking you can start with the plums.
Ingredients for the plum filling:
– 16 (Italian) prune plums
– 100gr sugar
– 2tbsp ground cinnamon
– 2tbsp rosemary, finely chopped
– juice of 1 lemon
Keep the oven running at 180C
Slice each plum into four equal slices and discard the pit. Gently stir the sliced plums with the sugar, ground cinnamon, rosemary and lemon juice together in a medium bowl. (It might seem like there is too much dry mixture, but as the plums release their juices it will turn into syrup.)
Once the crust is pre-baked, stir the plums and sugar mixture thoroughly to coat the plums in their syrup. Arrange the plum slices slightly overlapping each piece. Use a spatula to scrape all the syrup from the bowl and drizzle over the arranged plums. Place the tart in the oven and bake for another 45min at 180C until the edges are golden and the plums are soft and orangey red.
Remove the plum tart from the oven and allow to cool for at least 40 minutes before serving. Serve warm with whipping cream or a scoop of ice cream. Enjoy!
I am going to be arrogant on this one and tell you to do it as the French would. Pair your Italian plum tart with a sweet Sauvignon blanc – a good ‘Sancerre’ will do the trick. If you have a sweet bottle, in Bordeaux, the classic match is foie gras. but also creamy blue cheese, or caramelised peaches or plums… that should give you enough ideas to satisfy any food cravings 😉
The Dutch boyfriend’s opinion:
Cooking and baking is not something I do for fun. However, I like making a typical Dutch ‘appeltaart’: full of cinnamon and Jonagold appels with a sweet dark crust. Raphaëlle’s plum tart resembles my apple pie: cinnamon, sweet dark crust and a fruit basis. The crust was not to heavy on the stomach, and the amount of cinnamon was perfect. The plums were good, too bad though they did not stand out “more” in the pie.