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I love those chance encounters during the day that lead to something wonderful and unexpected. Our morning walk (my dog Shasta and myself), is usually the same. I cut through a bunch of warehouse style buildings, the shortest path between our house and the ocean, and we then walk along a well maintained ocean front trail, ending in a small residential area of about 5 houses and turn around and head back.

On that particular day I noticed a tree. A tree heavy with fruit. It’s really quite amazing how much fruit there is in that tree right now. But what the heck is it? So I decided to do a taste test. I know that putting random fruit in my mouth to figure out what it is, is not the smartest plan of attack, but I figured what the heck? The fruit was small, like very large cherries, but with a smaller stem. They were colored a beautiful golden yellow like lemons, but almost looked like kumquats with a different skin.

Luckily for me they were delicious and also not poisonous. That latter of the two was discovered, when the owner of said tree came out of his house to let me know what I was eating, and he wasn’t mad. “Wild plums” Frank says. ” Want a bag? ” With so many of them, there would be no way he’d be able to get through them all. Thousands, literally! The red ones had already started falling to the ground. So, I of course said, “Yes!” I had to be at work pretty soon, so I told him I’d be back. I did bring a friend with me the next day and we picked!

These little colorful fruits are so delightful. I’ve never seen a wild plum tree before, or eaten one for that matter, but I am very excited about all the fun things we’ll be able to make with this bounty of fruit. Plum Chutney, Plum Sauce, Plum Tart, Wild Plum Liqueur, Plum Crumble, Plum Jam….

So, I thought I’d start with this Plum Tart. I followed a recipe I use for an apple tart, but because the plums are heavy and small they fell into the batter instead of layering on top. I suspect if you wanted to use regular plums and slice them thinly and fan them like apples, the pie would be just as good, but with a slightly different look.

Now because of my most recent post, I wanted to make this dessert using as much whole food sugars as I could. So I tried 2 different things. First, I reduced the amount of “sugar” in the dessert (I used unrefined organic palm sugar). I didn’t want it to be overly sweet, just sweet enough! I also used sprouted stone ground flour in the crust but regular flour would work fine. I do recommend the investment in sprouted flour. You’ll be impressed with the results.

Honeyed Wild Plum Tart

Crust

  • 1/2 cup butter
  • 3/4 cup sprouted whole wheat flour
  • 1/4 cup ground almonds
  • 1/4 cup organic palm sugar (has a lower glycemic index and isn’t as sweet)
  • 1 tsp vanilla

Using a food processor really speeds things up in this recipe but by hand works too. Mix butter into the flour, add sugar and vanilla and mix well. Pour into a 9 inch spring form pan and press mixture to evenly cover the bottom and up the sides about a 1/2 an inch.

Filling

  • 1/3 cup of honey
  • 8 oz package of cream cheese
  • 1/4 cup honey
  • 1 egg
  • 1/2 tsp vanilla

The Plums

  • 1 1/2 cups of sliced and pitted plums
  • 1/4 cup honey

Preheat oven to 400 F. Drizzle honey over the crust and set aside. In large bowl or processor, blend the cream cheese, honey, egg and vanilla together. Prepare the plums in a separate bowl and mix in the honey until all the plum pieces are well coated. I cut the plums into quarters, but wild plums are just slightly larger than cherries so slice them accordingly. Pour the batter into the pan. Add the plums evenly to the pan. Bake for 45 minutes or until almost set. The center will still be slightly soft. Allow the tart to cool. Run a knife along the edge before removing the sides.

Note: You may choose to use a water bath if using honey in the batter. Honey darkens faster than regular sugar creating an outside edge that is slightly darker.


I’m sharing this with This Weeks Craving.



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