Easy Eats: A Tart For Any Occassion

2011-07-29T21:00:00Z 2014-09-03T15:00:50Z Easy Eats: A Tart For Any OccassionRecipe by Gabrielle DeMichele
Photography by Jennifer Silverberg
Feast Magazine | Inspired Local Food Culture/Midwest

This delicious plum tart has been in my family for more than 50 years. Originally known as plum Küchen, it's a rustic composition meant to be served at any time of day. This tart makes great use of abundant seasonal plums in the markets, and it takes no time to mix up. It'll become your family favorite in quick order.

Sour Cream Plum Tart

Serves | 8 |

  • 1 cup flour, plus more for dusting
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • ½ cup sour cream
  • ¼ tsp vanilla
  • butter or shortening, for greasing pan
  • 6 fresh plums, pitted and quartered
  • 2 Tbsp sugar
  • 1 tsp cinnamon
  • whipped cream

| Preparation | Preheat oven to 350ºF. In a large bowl, sift flour, baking powder and salt. Set aside. In the large bowl of a mixer, cream together butter and sugar until well combined. Add egg, and beat until fluffy. Stir in sour cream and vanilla.

Fold the flour mixture into batter just until thoroughly moistened. Spread batter in a greased and floured 9-inch cake pan or springform pan. Arrange plums on top of batter. Combine sugar and cinnamon and sprinkle over plums. Bake 50 to 60 minutes.

Cool slightly, and serve with whipped cream.

THE PREPARATIONS, UP CLOSE

Click here for close-up pictures on putting this dish together.


CHEF'S TIPS!

‘TIS THE SEASON. Plums are at the peak of the season from mid-July through September. They beat blueberries in nutritional value and disease-fighting capabilities, are a great snack if you need a pick-me-up in the middle of the day, and are high in vitamins B and C.

A GOOD VARIETY. The best types of plums for this tart are: the more-acidic-flavored Czar plums; Avalon plums, which are large and juicy; and Victoria plums, which are the most commonly available variety.

ANATOMY OF A PLUM. Whether you're eating or baking plums, choose fruit with smooth, blemish-free skin; a little give at the stem end; and a slightly sweet plum aroma.


JOIN US!

Join FEAST and the Schnucks Cooks team on Wed., Aug. 24, at 6pm to make this tasty menu:

  • Roast Duck
  • Panzanella Salad with roasted beats, tomatoes, red onion, croutons and baby spinach
  • Sour Cream Plum Tart

Tickets are just $40 for a night of cooking, dining and wine. RSVP at schnuckscooks.com.

 

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