Transfer the dough onto a floured surface and roll it out so that it’s wider than your tart pan. Shape the dough into a ball, wrap it in cling film, press gently to layer it and refrigerate for at least 30 minutes.Ģ. Start bringing the ingredients together with your fingers. In a small bowl, mix the two flours, sugar, eggs, cubed cold butter and salt. Trust me, it’s so delicious, you’ll find it impossible to resist!ġ. As it turns out, it’s even better! The sweet-and-sour flavour of plums and the almond-y and super crispy tart crust are a match made in heaven. I usually make this recipe with apples but thought plums could probably work just as well. For starters, it’s not just a cake, it’s a cake baked in a tart pan. The taste and texture of this cake is unparalleled. I always like to make plum jam too, and a lot of it, as there’s no such thing as too much plum jam in this household! It’s our go-to for a winter breakfast and adds some extra flavour to our yogurt bowls. They pair perfectly with roasts and make for a delicious sweet-and-sour filling for a Christmas turkey or pork roast. I absolutely love using plums in my cooking. A bit later on we get the rest of our plums that last until mid-autumn but can easily be stored in the refrigerator, so we get to enjoy them for a little longer. Governor’s plums are the first to ripen each year at the beginning of summer and definitely the most delicious ones, by all accounts. It somehow becomes a lot more personal when you see firsthand these trees grow, produce fruits, strive and thrive through hard winters and hot summers.Īs you’ve probably guessed by now, we have plenty of plum trees in our mountain orchard. Perhaps we appreciate them a bit more, since they’re plums from our own plum trees. Plums are the absolute star of the show each time they’re in season. I obviously loved them, although, to be honest, I can’t really think of a fruit I don’t like. I’d climb up the trees in search of the perfect plum or just wait for mature fruits to fall to the ground, like the proper fruit picker I was. I knew each and every one of those trees, as well as their blossom and harvest time. My grandfather used to have many different varieties of plum trees in his orchard. Plums were definitely the fruit of my childhood. My instinct tells me they’re not the ones responsible for my chronic conjunctivitis. I never paid too much attention to this allergy test and obviously continue to casually consume plums. Plum is probably the fruit I ate the most as a kid, although as it turns out, according to an allergy test I did a few years ago, I’m allergic to it! How ironic! Here’s where we insert a crying face emoji. By the way, since these are our last plums before they’re gone, I need to make something special with them, asap. I’m constantly wobbling between summer tomatoes and autumn pumpkins, fresh vivid green broccolis, apples, beetroots, persimmons, a few late but delicious strawberries, plums. This chaos describes my kitchen pretty accurately at the moment a complete and utter mess! It’s only after every piece of our summer wardrobe is stored away and everything is nicely organized that we can finally relax and enjoy a beautiful, tidy space. It really is just like switching wardrobes, when summer and winter clothes are scattered everywhere in a room that looks very, very messy. I’m cooking non-stop, making use of all summer fruits and veggies while they’re still here and getting ready to start fresh with autumn recipes and seasonal ingredients. It might sound like the most normal thing during this time of the year, only this time that’s what’s going on in my kitchen. It feels like switching seasons in my closet, storing away all summer clothes to make space for heavy winter items.
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