Today was a good day. I am relatively new to the stay-at-home mom gig, just leaving my job this past August to stay home with the kids. Needless to say, I got a little lost in the whole change. I recently created myself a little schedule to keep on track with all of the household chores, and I really like it. I am a list person so every check that I make next to one of my “duties” makes me feel all that much more productive.
My day started off with attacking my list, and then off to a wonderful produce stand with Wesley’s Girl. Man oh man…I got myself some wonderful bargains. Plums - .59 cents per pound, avocados, 5 for $1.00, and huge bags of spinach for $1.00, among other things. I had a huge bag of produce for a whopping $6.00. I felt like a new woman. After a few more stops the kids and I made it home. I sent my oldest off to kindergarten, and my daughter and I hit the kitchen where we made Vegetable Parmesean, Chiles Rellenos Casserole, and this bad boy…
Oh yes…the Plum Tart. After I picked up the plums this morning, I remembered a Cooking for Real episode on Food Network that I watched the other day. Sunny made a Plum Tart and it looked amazing. I followed her recipe to a T, except she used a store bought pie crust and I made my own. I think I also used a bit more fig jam than she did but I can’t remember since I didn’t have the recipe in front of me.
with modifications from Sunny Anderson at Food Network
This is so easy, it is going to blow your mind! Here is all that you need...
Start by making the crust:
1 ¼ cups all-purpose flour
1 stick COLD butter
½ tsp salt
1 tbsp sugar
¼ cup milk
½ tbsp apple cider vinegar
Place the flour and the salt in a food processor. Cut your butter into chunks and pulse the butter into the flour mixture. Once the butter is in and it looks crumbly, add the sugar, milk, and vinegar. Mix until the dough forms a ball. Remove from the food processor and cover with plastic wrap. Chill in the fridge for about 10 minutes or until you are ready for it.
Next comes the filling:
½ cup (or so) of fig jam
5 plums (or about 1 ½ pounds)
Course sugar (I used Domino organic)
Slice your plums into wedges.
Once this is completed, take your dough from the fridge and roll out onto the counter. I used a 12”pizza pan to bake my tart, and rolled out, the dough touched the edges all around. In the middle of your dough, spread the fig jam out about 8” around. Place the plums on top and sprinkle the whole thing with sugar.
Pull the sides of the dough up to hold the plums inside. Lightly beat your egg, and do an egg wash on the outside of the dough. Sprinkle the dough with more sugar.
Bake at 425 for about 30 minutes. Check it to make sure the tart is golden and the plums are soft. Add 5 or so more minutes if you need to.
Easy as pie…I mean tart!
Easy as pie…I mean tart!