Posts Tagged ‘Plums & Pluots’

Plum Tart with Tarragon Streusel



1 C all-purpose flour

1/2 tsp sugar

2 Tbsp. fine yellow cornmeal

1/2 tsp salt

1/2 C (1 stick) butter, cubed and chilled

2-4 Tbsp. ice water


1/2 C all-purpose flour

1/4 C sugar

1 Tbsp. tarragon, roughly chopped

2 oz butter, cubed and chilled


1 1/2 pounds plums, cut into 1/2-inch pieces

1/2 C sugar

1 Tbsp. all-purpose flour

1/4 tsp salt



  1. Make pie dough. Place flour, sugar, cornmeal, and salt in a food processor.  Pulse to combine.  Add chilled butter and pulse a few more times, until mixture has pea-sized chunks of butter.  Drizzle in 2-3 Tbsp. of ice water and pulse until dough holds together when squeezed.  Add another Tbsp. of water if needed.  Form dough into a disk, cover with plastic wrap and refrigerate for 30 minutes.
  2. Make streusel topping. In the same food processor, add the flour, sugar and tarragon.  Pulse to combine.  Add butter and pulse until crumbly.  Pour into a small bowl and refrigerate until needed.
  3. Preheat oven to 400° F. Combine plums and sugar in a large bowl.  Set aside. Remove pie dough from refrigerator and roll out on a floured surface to fit an 11×7” rectangular tart pan or 9” round tart pan and ease it into the corners, pressing with your fingers.  Roll a rolling pin over the top edge of the pan to remove excess.  Drain the plum/sugar mixture using a sieve and return mixture to bowl, discarding drained liquids.  Add flour and salt and gently toss until plums are evenly coated.
  4. Shingle plum slices into prepared pan. Scatter streusel topping on top. Place tart on rimmed baking sheet and bake for 40-45 minutes or until golden brown.  Cool 30 minutes before serving.

Makes 6-8 servings


Recipe from Organic Gardening, June/July 2014


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1) Use equal parts fruit, sugar and vinegar (apple cider, red wine or champagne is preferred to basic white)

2) Wash your fruit and mash it in a bowl with the sugar.  Allow this to sit for a few hours (or up to a few days) in your fridge.

3) Strain the resulting syrup through a mesh strainer, pressing gently to break up the fruit solids with a large spoon or spatula.  Compost the solids.

4) Mix the syrup with an equal measure of vinegar, whisking to incorporate and dissolve any remaining sugar.

5) Store the shrub in the fridge, in a clean jar with a lid.  Shake occasionally, as the mixture will settle; the flavors will also mellow over time.

6) To serve: mix with water or soda water for a tangy and refreshing drink, or use as a mixer in a cocktail.

**recipe from Edible Seattle, July/August 2015 edition.

Some of our favorite shrubs are rhubarb, apricot, nectarine and berry.

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Cinnamon Sugar Plum Cake


  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup plus 1 1/2 tablespoons sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 5 large plums (about 1 1/4 pounds), pitted, cut into 1/2-inch wedges**
  • 1/4 teaspoon ground cinnamon


Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan.

Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.

**Any other fresh fruit can be substituted for plums when plums are not in season.

Recipe from Bon Appétit,  June 2002

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1/2 Cup all-purpose flour, spooned and leveled

1/2 Cup old-fashioned rolled oats

5 Tbsp butter, at room temperature

1/3 Cup light brown sugar

1/2 tsp cinnamon

1/2 tsp plus a pinch fine sea salt or table salt

1/2 pint blackberries

1 Tbsp granulated sugar

2 pluots, pitted and sliced

2 tsp fresh lemon juice

1 pint vanilla ice cream


1) Heat oven to 350 F.  Mix together the flour, oats, butter, brown sugar, cinnamon and 1/4 tsp of the salt in a medium bowl.

2) Transfer to a rimmed baking sheet and, using your hands, formt he mixture into large clumps.  Freeze until hard, 15-20 minutes.

3) Bake the crumble until golden brown, 20-25 minutes.  Let cool.

4) Meanwhile, mash the blackberries and granulated sugar in a medium bowl.  Add the plums, lemon juice, and the remaining pinch of salt and mix to combine.

5) Divide ice cream, fruit and juices, and crumble among 4 glasses or bowls.  Serve immediately.

Real Simple, August 2014 issue, page 192.

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Ginger Plum Sauce


3lbs purple plums, pitted

1 cup brown sugar

1 medium onion, finely chopped

1/2 cup apple cider vinegar

1 jalapeno, seeded and finely diced

1/4 cup soy sauce

3 tablespoons ginger, peeled and chopped

1/4 tsp ground cloves


Prepare the jars for canning.  You’ll need to sterilize the empty jars for this recipe.  Place all the ingredients into a large pot and set over medium-high heat.  Stir frequently until the plums release their juice.  Reduce the heat to medium and continue cooking until the fruit breaks down and the sauce thickens.  If the fruit is too hot and sticking to the bottom of your pot, lower the temperature.  The sauce is done with a small spoonful is placed on a plate and no liquid separates out, creating a ring around the pulp. Total cooking time can take anywhere from 30mins to an hour.

When the sauce is cooked, add half the mixture to a blender (or add it all, if you prefer) and process to a smooth puree.  Combine the puree and sauce and add to the prepared jars.  Using a damp, clean towel, wipe the rims of the jars and place the lids and rings on the jars.  Process in a water bath for 10 minutes.  Remove the jars with tongs and let them cool on the counter.  When the sauce is cool, remove the metal rings, check for proper seals, and label with date and contents.  Store in a cool, dark cupboard until ready to use, for up to a year.  Once opened, store in the fridge.

From Edible Seattle, July/August 2012 issue, page 43

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4 Plums, pitted—1 cut into 8 wedges and 3 roughly chopped

1 Tbsp. balsalmic vinegar

1 tsp. sugar

Salt & pepper

2 cucumbers—peeled, halved, seeded and thinly sliced

1lb pork tenderloin, patted dry

1 Tbsp. olive oil, plus more for coating

1/2 yellow onion, thinly sliced

1 Tbsp. fresh lemon juice


  1. Place a 9×13” metal pan in the oven and preheat to 500°. In a bowl, toss the first three ingredients; season.  In a colander, toss the cucumbers with 3/4 tsp. salt; let sit in the sink to drain.
  2. Cut a lengthwise slit 2 inches deep along the center of the tenderloin. Rub with olive oil and season.  Insert 5 or 6 plum wedges, skin side out.  Drizzle the balsamic liquid over the plums.  Close the pork over them, securing with toothpicks.
  3. Transfer to the pan seam up; roast 8 minutes. Flip, add chopped plums to the pan and roast until pork registers 145° on an instant-read thermometer, 10-14 minutes.  Transfer to a cutting board.
  4. Rinse the cucumbers and toss with the onion, lemon juice and 1 Tbsp. olive oil. Season.  Slice the port and serve it with the saucy chopped plums and the cucumbers.

Mix it up!  You can substitute any other juicy fruit for the plums—peaches, nectarines, cherries, etc.

Recipe from Rachelraymag.com September 2013 issue, page 62

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1/3 Cup butter

1/2 Cup brown sugar

1/2 Cup sugar

1 1/2 cups fresh sliced stone fruit

12 cherries (can sub maraschino or canned if fresh aren’t available)

1 tsp grated lemon rind

1 package spice cake mix


Melt butter in 9×12” pan.  Blend brown and granulated sugars and sprinkle over bottom of pan.  Arrange  stone fruit slices and cherries in 12 “flowers” – on for each serving when the cake is cut.  Sprinkle lemon rind over top.  Make up cake according to package directions and spoon over peach slices.  Bake at 375 degrees for 40 to 45 minutes.  Cool 5 minutes on rack before turning out.

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