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Daily Archives: August 22, 2009

Shiro Plum Tart

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Mr. Nutmeg Nanny was my hand model 🙂

One of my favorite things about summer is the abundance of Farmers Markets.  My boyfriend and I often frequent the Hyde Park Farmers Market because it’s close to home and tends to have some decent produce. I love all the delicious fruit, hardy vegetables and fresh meat…yum! The last time we went I picked up a small container of shiro plums, donut peaches, green beans, pickles and pickled eggs.  Since I had never had a shiro plum before the man selling these juicy little fruits let me try one for free…awesome! That would never happen in the grocery store. I found the little plum to be juicy, slightly sweet and had a hint of tartness.

FarmersMarketPoster

I decided to slice the plums, toss them in sugar and spices and make a little tart out of them. Since it was almost 9pm before I started making this tart I used store bought puff pastry to shorten the tart making process.  I laid out the plum slices in straight little rows and kept an eye on the tarts while they were in the oven to make sure the bottoms didn’t puff up too much.  My other half and I ate them warm from the oven with a giant scoop of vanilla ice cream on the top. I found the plums to get even more tart with cooking so the vanilla ice cream did a great job of rounding out the flavors.

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Shiro Plum Tart:

8 shire plums – sliced into wedges

3 T. sugar

1/4 t. cinnamon

Pinch of fresh nutmeg

1 sheet frozen puff pastry – defrosted

Preheat the oven too 400 degrees.

Mix together in bowl and let macerate while working with the puff pastry.

Flour a board and lightly roll the puff pastry sheet into a 12 by 12 inch square.  Cut the sheet into four equal squares.  Roll up the sides about an inch just to keep juice from the plum mixture from spilling over the sides.  Keep the dough chilled until ready to use.

Lay out the plums on the puff pastry sheet and bake for about 20 minutes. Keep on eye while the tart cooks in case the bottom of the puff pastry puffs up too much.  I also sprinkled some raw sugar on the crust of the puff pastry before baking.

Source: Brandy

Photo Credit: Hyde Park Farmers Market