Tag Archives: grandma

Grandma’s Plum Tart

26 Sep

Italian Prune Plums are only in season for about one day each year.  When I saw that Fresh Direct had them, I jumped at the chance to order them so I could make Grandma’s Plum Tart.

I use the crust for this tart A LOT (you can use it on basically any pie or any savory dish, like quiche, if you take out the sugar).  It is the EASIEST thing in the world to make and requires no fridge time nor rolling out.  You make the darn thing right IN the pie pan.  It isn’t a flaky crust, but I’d challenge anyone to say it is any less delicious. I used it as the base for the Drunk ‘N Nutty pie, so head over to that link for more instructions.

I was actually out of breadcrumbs, so I used graham cracker crumbs.  You don’t taste this anyway, but good to know you can substitute (this stops the crust from absorbing too much of the sugar).

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Grandma used to halve the plums with her fingers and the pits would fall right now.  I guess I don’t have her magical ability to figure out when they are perfectly ripe, so I am usually splitting them with a knife and carving out the pit.  (And I have to give a shout out  to Mike, who meticulously and patiently cut all these for me since I broke my right pinky, further limiting my already clumsy knife skills).  This time was no different, even though they felt very soft to me.  You then soak them in sugar. (Grandma used to always worry they wouldn’t be sweet enough… I will keep that in mind for the future because while this turned out awesome, it was a little on the tart side.  Next time remember: MORE SUGAR)

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After you split them all in half, you arrange them in concentric circles.  I have done this starting from the center or from the outside, and while both methods need a little balancing and adjustment, the outside-in method seems to make the most evenness.

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You then bake it up for an hour.  Last time I made it, it wasn’t quite so juicy (the plums were frozen… not sure if that had anything to do with it).  This one was almost FILLED with juice.  I was concerned it wouldn’t work… but I should not have worried.

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You then pour in a mixture of egg, flour, milk and Bristol Cream Sherry (or any sherry really, but Bristol Cream is always the most delicious).  I was nervous it was going to overflow, but it fit in just right.

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You then bake it a bit more until the egg mixture is set (not runny).

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This thing is a crowd pleaser.  It has a beauty to it with those plums and is incredibly easy to make but looks VERY difficult.  The flavor is very unique, and unlike anything I have ever had.

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And best of all… it reminds me of Grandma.

 

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RECIPE
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Grandma Litty’s Plum Tart

Ingredients:

Plums:

  • 2 to 2 ½ pounds Italian Prune Plums – Split in half (they should be softish, ready to eat and splitable by hand. You should add more sugar if they are on the hard side. You can split them and freeze them since they are only available in early September)
  • ½ to 2/3 cups sugar (more if not very ripe)

Filling:

  • One egg yolk
  • 1 tsp flour
  • ¼ cup milk
  • One tbsp Bristol Crème Sherry (or any sherry)

Crust:

  • one stick butter, room temp
  • 1 ½ cup flour
  • 3 tbsp sugar
  • 1 tsp red wine vinegar
  • 2 tsp milk
  • 1 Tbl. Plain bread crumbs

 

Instructions:

· Cover split prunes with sugar and set aside

· Preheat oven to 350

· To make crust:

1. Cut up the butter in bottom of 9” pyrex dish

2. Add all the other stuff on top and using your hands, mush together very well, no flour should show.

3. Make ball in center, then press out with heels of hands, then fingers to get it up the sides… make even thickness bottom and sides.

4. Cover the bottom of the crust with BREAD CRUMBS.  This prevents the sugar from seeping thru the crust.

· Add plums in concentric circles, starting from outside… Stand them up and make it tight to keep them standing… use last plums in bowl to sop up all or most of the sugar.

· Bake at 350 for one hour.  Check after 35-45 mins, as sometimes the crust gets too brown, to prevent this, add a pie shield or place a ring of tin foil to cover the crust area.

· Remove from oven for 5 minutes and place on rack

· Beat one egg yolk with fork, then add 1 tsp flour, mix well with fork, then add ¼ cup milk, mix in one tbsp Bristol Crème Sherry (or any sherry)

· After crust has been out of the oven for 5 mins, pour the egg mixture gently over the plums.

· Return to oven for 5 mins… touch with your finger… if it is “set” (not runny) then remove from oven

 

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Just Desserts

6 Aug

The one prized possession I received in what I inherited from my Grandmother (beyond the awesome furniture, jewelry, and art) is her recipe folder.  There are recipes in here torn out from newspapers from decades ago and scribbled notes from friends (and friends of friends).  Some of them are so stained by butter that they are nearly translucent and the ink is almost impossible to read. 

 I have only just begun to explore the treasures in this folder.  The first one I sought out, however, was the famous brownie recipe.  I made these first thing when the family was getting together to celebrate my Grandmother’s life.  I have made them about a dozen times since and introduced them to friends and coworkers.  They are ALWAYS a hit.  They have even been called “the best brownies I’ve ever tasted.”  Thanks Grandma.

The batter is “old style,” using Baker’s chocolate (and none of that new age, chip stuff!)  It’s actually quite hard to find sometimes… but I try to keep a stash for the days I want to make a treat for someone.

The cook up so perfectly.  Crispy on the outside and on the top, fudgey on the inside.  Every time. 

And I’m sure you’re all licking your lips for the recipe, however, I am a terrible tease and will not be sharing it.

Though since I’m not ENTIRELY mean, I’ve also included the easy rugelach recipe I made a few weeks ago.

The secret to this is Pillsbury Crescent Recipe Creations, which is the same as their crescent rolls but without the pre cut slits.  (I used them before on the delicious chicken tarts).  You can roll it out thinner to use as the basis for rugelach.

I mixed up the classic filling, fruit and nuts.  I went with two variations.  The first was blueberries and nuts.

The second was strawberries with mini chocolate chips and nuts.

You slice the dough into long triangles and fill it with a thin layer of fruit.

Then you roll them up from the big end to the little end.

I layed them all on a Silpat and then sprinkled them with cinnamon and sugar.

They baked up very nicely, though next time I would back them a little more so they get a little crispier.  They tasted DELICIOUS, however.  Great and easy treat to bring to a picnic.

And they are only 1 Weight Watcher point per cookie! Not bad!

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RECIPE
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Pillsbury Crescent Recipe Creations Rugallach

Ingredients:

  • Cooking spray (or silpat mat)
  • 1 can of Pillsbury Crescent Recipe Creations
  • ~1/2 cup fresh fruit (your choice)
  • ~1/2 cup walnuts or pecans
  • 1 Tbl. granulated sugar
  • 1 Tbl. flour
  • 1 Tbl. powdered sugar
  • 1 Tbl. cinnamon

Directions:

  1. Preheat oven to 375 degrees
  2. Spray a cookie sheet with cooking spray or line with a Silpat
  3. Combine fruit, nuts, and granulated sugar in a separate bowl
  4. Roll out crescent rolls to 1/8” thickness on a lightly floured surface
  5. Cut into about 16 long triangles (a pizza slicer works best for this)
  6. Spoon about a teaspoon of filling into center of triangle, leaving ends free of filling
  7. Roll the dough from the wide edge to the point
  8. Place rolled cookies onto cookie sheet
  9. Bake for about 15 minutes or until golden brown
  10. Let sit for about 5 minutes
  11. Dust cookies with cinnamon and powdered sugar (if you push them all together, it makes this easier, but I never bother)

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