Sugar Plum Tart

It’s official: I’ve been blogging for five years at Sugar Plum.  Five years is a long time! 

I’d like to thank my manager, my personal assistant, my accountant… just kidding.  I want to thank YOU!  Thanks for sticking by and reading for all these years.  I really appreciate it!  I don’t know why you keep coming back, but you do.  Thank you. 

I feel like all of you know so much about me, but I barely know anything about you.  I wish that could change.  I have gotten to know a lot of you through your comments.  Thanks for leaving those.  I know they’re a pain in the neck. 

I’d also like to thank my family, and friends with putting up with me taking pictures of the food (for the blog) every time we go out to eat.  I’m sure it’s embarrassing. 

 
I’m going to keep blogging as long as I can.  I’m hoping to get better.  I want to improve my writing, photography, and recipes.  I also want to make some changes to the blog, and make it easier to use.  Everything is put on hold right now while I’m in school, though. 

Here’s to another five years!  Let’s all raise our glasses of chocolate milk!

Here are some posts from my first year of blogging. 

October 2007 – Oktober Fest Brownies.

November 2007 – Caramel Pecan Pie.

December 2007 – Peppermint Stick Ice Cream.

January 2008 – Sweet & Salty Chocolate Peanut Butter Bars.

February 2008 – Amore Chocolate Cake.

March 2008 – Sweet Potato Cinnamon Rolls.

April 2008 – Double Delight Peanut Butter-Honey Cookies.

May 2008 – Blackberry-Lemon Poppy Seed Muffins.

June 2008 – Red Velvet Cake.

July 2008 – Rainier Cherry & Plum Crostata.

August 2008 – Midnight Chocolate Whoppers.

September 2008 – Kitchen Sink Bundt Cake.

October 2008 – Honeycrisp Apple Pie.





Here’s a sweet sugar plum tart for you; flaky pastry filled with a plum jam, topped with French meringue.


Sugar Plum Tart

Tart Dough1 1/4 cups unbleached all-purpose flour
2 tablespoons confectioners' sugar
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
1 large egg yolk, beaten

Plum Filling2 cups finely chopped ripe, peeled plums
1 tablespoon honey

French Meringue3 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 cup confectioners' sugar (sift after measuring)
1 teaspoon vanilla extract

Heat oven to 350 degrees F.

In a food processor, pulse together flour, confectioners' sugar, and salt until combined. Add in egg yolk, and pulse until a shaggy dough ball forms. Wrap in plastic wrap and refrigerate 30 minutes. When cold, evenly press dough into bottom and up the sides of a 9-inch tart pan.  Bake 20-25 minutes, or until golden brown. Cool on a wire rack.

To make the plum filling, in a small saucepan, stir together plums and honey; bring to a simmer.  Simmer 10 minutes, stirring frequently, until softened and mixture is thickened and jam-like.  Cool.

To make the French meringue, combine egg whites, granulated sugar, and cream of tartar in a large bowl.  Using a mixer with a whisk attachment, beat together until stiff peaks form.  Fold in confectioners' sugar and vanilla until combined.  Spread plum filling into tart.  Pipe meringue on top.  Bake at 350 degrees F. for 20 minutes, or until meringue is golden brown and crisp.  Cool on a wire rack.

Nectarine-Plum Cake with Honey Whipped Mascarpone Yogurt

Nectarine-Plum Cake with Honey Whipped Mascarpone Yogurt

1 1/2 cups all purpose flour
2 tablespoons + 1/3 cup granulated sugar, divided use
2 tablespoons brown sugar
4 tablespoons cornmeal, divided use
1 teaspoon baking powder
3/8 teaspoon salt, divided
1/8 teaspoon ground cardamom
6 tablespoons unsalted butter, divided
1/2 cup skim milk
1 teaspoon vanilla extract
1 large egg
2 large plums, peeled, pitted, thinly sliced
2 large nectarines, peeled, pitted, thinly sliced
1 teaspoon finely grated lemon zest
1/4 teaspoon ground allspice

1/2 cup mascarpone cheese
1/2 cup fat-free Greek yogurt
5 teaspoons honey

Heat oven to 425 degrees F. Coat a 9-inch cake pan with cooking spray.

In a large mixing bowl, stir together flour, 2 tablespoons granulated sugar, brown sugar, 2 tablespoons cornmeal, baking powder, 1/4 teaspoon salt and cardamom until well combined; knead in 4 tablespoons butter until well incorporated and mixture turns crumbly.

In a medium bowl, whisk together milk, vanilla and egg until well combined; stir into flour mixture until just combined. Place batter evenly into prepared pan. Top with plum and nectarine slices.

Melt remaining 2 tablespoons butter in a medium bowl; stir in remaining 1/3 cup granulated sugar, remaining 2 tablespoons cornmeal, remaining 1/8 teaspoon salt, lemon zest and allspice until well combined. Sprinkle sugar crumbs on top of fruit. Bake for 40 minutes or until golden brown and bubbly. Cool on a wire rack.

To make the honey whipped mascarpone, in a large mixing bowl, using a mixer on medium speed, beat together mascarpone cheese, Greek yogurt and honey until well combined and fluffy - about 1-2 minutes. Serve cake with honey whipped mascarpone.

Makes 8 servings

Blackberry Plum Pie

Blackberry Plum Pie

Double Crust Pie Dough

1 tablespoon lemon juice
1 tablespoon honey
2 tablespoons cornstarch
1 lb. blackerries
1 lb. plums or pluots, peeled, pitted, thinly sliced
1/3 cup granulated sugar

Heat oven to 425 degrees F.

Roll out pie dough, thinly, on a lightly floured surface, using a rolling pin; fit into (9-inch) pie dish.

In a large mixing bow, stir together lemon juice, honey and cornstarch until combined. Stir in blackberries, plums and sugar until combined. Place fruit mixture into pie crust.

Roll out additional pie dough round and place on top of fruit; trim and flute edges. Brush a little milk or cream over crust and sprinkle with some sugar if desired. Slice pockets into center. Bake 30 minutes or until crust is golden brown. Turn heat off and leave pie in oven for an additional 30 minutes. Transfer pie to rack to cool completely.

Makes 9 servings

Lemon-Glazed Yogurt Cake with Pluot Sauce

Lemon-Glazed Yogurt Cake with Pluot Sauce

1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon meringue powder
1/4 teaspoon salt
1/2 cup oil
1/2 cup granulated sugar
2 large eggs
1 cup vanilla Greek yogurt

6 tablespoons confectioners' sugar
1 tablespoon lemon juice
1/8 teaspoon vanilla extract

Pluot Sauce
1 1/4 cups coarsely chopped peeled ripe pluots
2 tablespoons granulated sugar
4 teaspoons honey

Preheat oven to 350 degrees F. Coat a (9-inch) loaf pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, meringue powder and salt. In a large mixing bowl, using a mixer on medium speed, beat oil, sugar and eggs for 2 minutes. Beat in yogurt until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined.

Place batter into loaf pan. Bake 35-40 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached. Cool 20 minutes in pan.

In a small bowl, stir together confectioners' sugar, lemon juice and vanilla until well combined and smooth; poke holes into cake using a toothpick, and drizzle glaze over cake. When glaze is set, remove cake from pan and slice.

To make the pluot sauce, stir together pluot, sugar and honey in a small saucepan until well combined. Bring mixture to a boil over medium heat, whisking frequently, and continue to cook for 2 minutes. Chill sauce before serving with cake.

Makes 8 servings

Stone Fruit Pie

A buttery pie full of stone fruit: peaches, cherries and plums.

Stone Fruit Pie

Pie Dough
2 1/2 cups cake or all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, cut into small pieces
5-6 tablespoons ice water

3 1/2 cups thinly sliced peaches (peeled, pitted)
2 cups thinly sliced plums (peeled, pitted)
1 cup cherries, stemmed, pitted, halved
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract

To make the crust, in a large mixing bowl, stir together flour, 1/4 cup sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.

Meanwhile, stir together peaches, plums, cherries, 3/4 cup sugar, cornstarch, lemon zest and vanilla until well combined.

Preheat oven to 375 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with fruit mixture. Roll out additional dough disc and top fruit mixture; trim and flute edges. Slice some cuts in the center of pie. Brush a little cream or milk evenly over pie dough and sprinkle with coarse sugar if desired.

Bake for 1 hour or until deep golden brown. Cool completely on a wire rack.

Makes 8 servings

Sugarplum Pie & My Blogiversary!

Sugarplum Pie

Ingredients:
Pie dough:
2 1/4 cups all-purpose flour, plus additional for rolling
3/4 teaspoon salt
10 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons (trans-fat free) shortening
5-6 tablespoons ice water

2 lbs. black plums, peeled, pitted, thinly sliced
3/4 cup coarsely chopped dried plums
1/3 cup firmly packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper (not too coarse)

Directions:
1 egg whisked together with 1 tablespoon milk
1 tablespoon turbinado sugar (raw)

In a large mixing bowl, stir together the flour and salt. Work the butter and shortening in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, divide the dough in half, and pat into 2 smooth, flattened disks. Wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 375 degrees F.

In a large mixing bowl, stir together plums, dried plums, brown sugar, flour, cinnamon, ginger, nutmeg and pepper, until well combined.

Remove pie dough rounds from refrigerator, and allow to warm up a bit before you start rolling. Roll out one of your pie dough rounds, thinly, on a floured surface, and fit into a 9-inch pie plate; dust bottom of dough with a little bit of flour to prevent the crust from getting soggy. Pour the plums into the pie plate.
Roll out the second pie dough round and fit it over the top of plums. Trim away the excess dough, and make the crust look all pretty. Brush the egg mixture evenly over dough.

Bake pie for 40 minutes; remove from oven and sprinkle with turbinado sugar. Return pie to oven and bake an additional 10-15 minutes or until crust is golden brown. If your crust or your crust edges starts to brown too quickly, cover with foil.

Cool pie on a wire rack, to room temperature, before slicing.

Yield: 8-10 slices

Rainier Cherry & Plum Crostata

Rainier Cherry & Plum Crostata

Ingredients:
1 1/4 cups all purpose flour
2 tablespoons dark brown sugar
1/2 teaspoon salt (scant)
1/2 cup (1 stick) unsalted butter, cut into small pieces
3 tablespoons ice water
1/2 lb. dark plums (weighed before pitting and slicing), pitted, thinly sliced
1/2 lb. rainier cherries, pitted, halved
2 teaspoons honey
Cornmeal, for rolling

Directions:
To make the pastry dough, in a large mixing bowl, whisk together flour, brown sugar and salt. Work the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Sprinkle in the water, 1 tablespoon at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat dough into a smooth, flattened disk. Wrap in plastic wrap, and chill for 25 minutes, in the refrigerator.

Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.

Stir together plums, cherries and honey, in a medium sized mixing bowl, until well combined.

Coat a work surface generously with cornmeal. Remove dough from refrigerator and divide into 6 equal pieces. Place dough pieces on work surface and flatten into rounds, about 1/8-inch thick. Divide fruit equally and place in center of each dough round; fold edges over fruit, and transfer to sheet pan.

Bake at 400 degrees F, for 25-30 minutes, or until golden brown. Transfer to wire racks to cool completely.

Yield: 6 crostatas

Sugar Plum Upside-Down Cake

Much like a pineapple-upside-down-cake, this cake is topped with buttery-brown sugar caramel, with the exception of sweet ripe plums.  This cake is perfect to make during the summer or early fall!

Sugar Plum Upside-Down Cake
Ingredients:
3 tablespoons unsalted butter, at room temperature
1/2 cup packed brown sugar
1 tablespoon honey
3 large plums, pitted and sliced into 1/2-inch wedges
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
Confectioners' sugar

Directions:
Place 3 tablespoons butter, brown sugar and honey in a glass container and microwave until butter melts and sugar and honey blend in, about 1-2 minutes. Stir until smooth and pour into a 8-inch round cake pan. Arrange sliced plums evenly over brown sugar mixture.

Preheat oven to 350 degrees F. In a medium bowl, sift together flour, baking powder, cinnamon and salt. In a large bowl with an electric mixer, beat remaining 3 tablespoons butter and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing well. Add dry ingredients and milk, mixing until just blended. Spoon batter evenly over plums.

Bake for about 40-45 minutes, or until golden and a tester inserted into the center of the cake comes out clean. Transfer to rack and cool in pan for 10 minutes. Using a thin knife, cut around sides of pan to loosen cake. Place a large plate or serving platter on top of cake pan and invert cake. Serve cake warm or at room temperature.
Sift confectioners' sugar over cake right before serving.

6 servings