The supermarkets will have little truck with them - their customers loathe to buy anything with a scab or blemish. I shall not be putting the custard on just yet.Ĭountry markets are the place to pick up the more unusual varieties, with their unreliable fruiting habits and rich flavours. ![]() It will need pruning shears more experienced than mine. That's the price you pay for buying blind, I guess, with mail-order companies naturally picking out the trees that are easiest to pack rather than those that have the best shape. The newer, yellow-fruiting 'Reine Claude de Bauvery' is proving to be a weak and awkward tree, its branches all to one side. There's not so much as a petal yet, let alone a fruit to eat, but the next few years may see my red 'Mirabelle de Nancy', its tiny fruits first recorded in 17th-century France, come good. I have planted smaller, earlier plums at the foot of my garden - the varieties you cannot buy easily in the shops. I am assuming here that you aren't troubled by wasps. All this one needs is the patience to let it ripen fully, so that its gold and orange skin is freckled with red and brown and the fruit so ripe you can almost see through it. I admit that there are better fruit than the ubiquitous Victoria, but I will not be as sniffy as Grigson about it. I don't make that distinction, other than with the damson, which certainly needs some fire and sugar, and treat all plums as suitable for both dessert and baking, depending on their ripeness. Place the tart pan on a baking sheet and bake on the bottom rack of the oven for about 45 minutes or until done.A woman poking at a punnet of Victorias in the market yesterday asked if they were cookers or eaters. Sprinkle the plums with the remaining 3 tablespoons sugar and dot the remaining 2 tablespoons butter, cut into small pieces, over all.ħ. Place the halved plums, skin side up, in the shell, forming a circular pattern. Sprinkle the tart shell evenly with the flour and sugar mixture. Blend the remaining 2 tablespoons flour with 2 tablespoons of the sugar. With a paring knife score each half 3 times.Ħ. Split the plums in half and remove the pits. Place the pan in the refrigerator for 10 to 15 minutes to allow the dough to relax.ĥ. Press the dough gently into the pan, gathering it toward the wall of the pan to thicken the side of the shell. Then unroll it over a 10 ½ inch black tart pan with a removable bottom. Pick up the dough by rolling it onto the pin. Using a floured rolling pin, roll out the dough into a round 13 inches in diameter and ¼ inch thick.ģ. Combine the 1 ½ cups flour, 8 tablespoons of the butter, the water and 1 tablespoon of the sugar in the container of a food processor and blend until the mixture forms a ball, in perhaps 30 seconds.Ģ. INGREDIENTS1 ½ cups plus 2 tablespoons all-purpose flourġ0 tablespoons of cold butter, cut into small piecesĢ ½ pounds of fresh plums PREPARATION1. As an option, consider scattering fresh blueberries between the halved plums, as in the photo below. This is a truly simple tart to prepare with children everything about it is enjoyable, from the preparation of the dough, to forming the crust and, finally, the eating. Potatoes with Zucchini and Red Bell Pepper.Shrimp with Mushrooms and Paprika Sauce.Shrimp with Avocado and Sweet Red Pepper.Scallops with Shallot Butter and Pine Nuts.Grilled Salmon Fillets With Fennel Mustard Sauce.Grilled Monkfish Brochettes with Orange-Butter Sauce.Broiled Bluefish with Capers and Onions.Black Sea Bass with a Potato Crust and a Light Vinaigrette.Medallions of Pork with Onions and Cheese. ![]() Spaghettini with Vegetables and Pepper-Vodka Sauce.Hanger or Skirt Steak with Warm Lentil Salad.Turkey Scaloppine with Garlic and Bay Leaves.Roast Breast of Turkey with Apple-Sausage Stuffing. ![]() Chicken Breasts with Tomatoes and Capers.Chicken Breasts with Garlic and Balsamic Vinegar.Featured Recipe Macaroni & Beef Casserole Browse Recipes by Category
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |