baking is wasted on summer fruit. at least that is how i feel today.
maybe it's because it is 90f. with mind melting humidity.
nothing destroys the sweet.crisp.juice dripping down your arm joy of summer stone fruit like throwing it in a hot oven.
however. if you need a vehicle for some ice cream or simple sweet cream, may i recommend plum tarts?
crust
3/4 c almonds, ground
1 3/4 c all purpose flour
8 tbs vegtable shortening
12 tbs butter
1/4 vodka
1/4 water
combine ground almonds and flour. cut in butter. then shortening. add ice cold vodka/water until your dough forms. chill for at least 30 minutes or overnight.
frangipane
8 tbs butter
1/3 c honey
1 c almonds
2 eggs
1/4 cream
1/2 tsp cardamom
1/2 vanilla
1/2 tsp almond extract
6-8 plums
easiest way would be to combine all of the ingredients in a food processor and pulse til blended. i stirred it all by hand.
glaze
2 tbs honey
2 tsp brandy
place honey and brandy in a small sauce pan and reduce.
preheat the oven to 375f.
roll out your dough (about 1/8" thick) and place into desired forms. i made a dozen or so tiny tarts. but the recipe would easily fill a 9" tart tin.
once you've placed the dough in the tins, line with parchment and add pie weights (or perhaps rice because that's the best you can do).
bake for 20-30 minutes or until the crust is golden. let cool.
either cut or slice your plums.
for tiny tarts, place about two tbs of frangipane mixture into each tin. top with half a plum or plum pieces. (a large tart tin could be filled about 3/4 full and then plums (face up) placed a top.)
bake for about 30 minutes or until frangipane is puffy and golden.
cool completely. brush with glaze.
serve with ice cream or whipped cream.
notes:
maybe add more cardamom. a bit of sugar. i wanted to avoid the sometimes overwhelming almond flavor of frangipane. in doing so, i may have avoided flavor entirely.
so maybe just eat the fresh plums. with a side of cream.
