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The Whole Foods Kosher kitchen

Plum Tart Recipe. Apple Tart Variation

Posted on 24th of August, 2011 by Lévana

Plum Tart Recipe. Apple Tart Variation

I have my mother to thank for providing the inspiration for this beautiful plum tart. The base is not a classic pie crust as we know it, more like a cookie dough, making this tart much less perishable than the classic apple pie. You will create in no time a dessert that looks as professional as it tastes. Just be sure to get one of those fluted spring form pie plates, which make unmolding easy as, well, pie. This plum tart  is a very good example of how elegant rustic can often get.  The apple tart variation is no less luscious, and is brushed with a very simple apricot-rum glaze at the end of baking: I am including the instructions at the bottom.

I make this plum tart, and indeed all my desserts, with spelt flour and natural unrefined sugar, marked evaporated cane juice, easy to find in health food stores, and increasingly easy to find in good supermarkets

 Are you a plum lover like me? Welcome to the Delicious World of Plums!

Instructions:

Dough:

2 cups all purpose flour, or whole wheat pastry flour, or spelt flour

1 1/2 teaspoons baking powder

2 eggs

1/2 cup pomegranate or cranberry juice

3 tablespoons crème de cassis

2/3 cup sugar

1/2 cup oil

 

10 plums, cut in thick wedges

½ cup sugar

Instructions:

Preheat the oven to 375 ºF.

Mix all the dough ingredients by hand or in a food processor, processing very minimally, pulsing just 2-3 times, until just combined. The mixture will look loose. Pour uniformly into a large (11-12 inch) round spring form pie plate, or 2 rectangle strip spring form molds. Stand the plum wedges in the dough, close together, pointed sides down, leaving a half-inch rim all around. Sprinkle with the sugar, using it all up. Bake 30 to 40 minutes, or a little longer, until the dough looks golden brown. Serve warm or at room temperature.

Variation: Apple Tart.


For the dough: No Creme de cassis. 2/3 cup orange juice instead of the pomegranate or cranberry juice, and 1 tablespoon orange zest. 4 unpeeled granny smith apples instead of the plums. No sugar for topping.
Glaze: in a food processor, process 1/2 cup apricot jam, 2 tablespoons lemon juice, 2 tablespoons brandy or rum. transfer the mixture to a small bowl, and brush all over the tart while it is still warm.

Filed under: Apples Recipes, Apricot Recipes, Dairy-Free Pie Recipes, Dairy-Free Recipes, Dessert Recipes, Healthy Cooking Recipes, Kosher Recipes, Low Gluten Recipes, Pareve Recipes, Plum Tart Recipe, Plums Recipes, Recipes, Spelt Baking, Vegetarian Recipes

10 Responses

  1. Liba, on Said:

    Maybe I should be embarrassed to ask, but WHAT is Creme de cassis?

    Also, do you have any healthy meal-in-a-cookie recipes?
    My son LOVES cookies and often won’t eat meals. I have one recipe which was originally for scones and calls for flour, brown sugar, sweet potatos, carrots, margarine, and a bunch of spices, but I need something more.

    Reply
  2. Lévana, on Said:

    Nancy Triest ntriest@aol.com

    Good Morning,

    Just had to tell you I made the plum tart for dessert last Shabbos.

    It was a big hit, before I even made it I told a friend about it and
    she made it too.
    It was so delicious, and beautiful I again made it for a brunch we were invited to on Sunday and it was gone in a flash.
    I have already sent it to 3 people who have requested it yesterday.
    Love your recipes..
    Nancy

    Reply
  3. Lévana, on Said:

    Nancy Triest ntriest@aol.com

    Nancy isn’t it the best? And so incredibly easy to make!
    I also made it this past shabbos, and I was thrilled to see a bunch of kids digging in too! We sold it out in no time flat.
    We are hosting a sheva brachot next Monday: I think I want to make this tart, along with some other fantastic goodies, all in my latest book, The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple. Did you get it when you were at the demo? Here’s the link just in case: http://www.amazon.com/Whole-Foods-Kosher-Kitchen-Glorious/dp/1616082925/ref=sr_1_1?ie=UTF8&qid=1314320779&sr=8-1 The desserts I want to serve are: The Plum Tart, Frozen Coconut Chocolate Crunch Pie, Chocolate Salami, Coconut Cookies, and Moroccan almond phyllo confections. Whatdayathink?

    Reply
  4. asi Ralia, on Said:

    I am not sure if my message just got posted or not…

    But thank you for the suggestion of Plum Tart. I have had it one of your demos and it was incredible. If I remember correctly you topped with coconut sorbet. I WILL make it for Shabbos, thank you very much.

    Reply
    • Lévana, on Said:

      It’s a great dessert. I wouldn’t top it with the sorbet, I would simply serve it either alone, or with a scoop of sorbet on the side

  5. Beth Bross, on Said:

    Hi Levana:

    Can the plum & the apple tart be made in advance, frozen, reheated & then add the glaze? If they can be frozen can you reheat without thawing first & what temp & for how long do you suggest they reheat for? I’m short on time & trying to cook & freeze in advance. If they’re as good as your honey cake recipe I’ll be eternally grateful.

    Thanks.

    Reply

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