![]() ![]() ![]() coarsely chopped mixed stone fruit, fresh or frozen Stone Fruit Tea Cakeīarely adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson Ingredientsģ/4 cup (1 1/2 sticks) butter, at room temperatureģ c. The thin layer of fruit is surrounded by slightly sweet cake, soft on the bottom and crunchy on the top. I combined coarsely chopped frozen plums and peaches for this dessert. If you enjoy baking with seasonal fruits (or want to start), you need to add this cookbook to your shelf. This delicious Stone Fruit Tea Cake comes from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.Bake for 1 hour, until the fruit is bubbling and the crust is golden. Sprinkle the remaining crumb mixture evenly on top. Arrange the plums in a single layer on the crust.With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides.Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. Add the water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs.With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. In a small bowl, combine the flour, cinnamon, salt, and baking powder.In the bowl of an electric mixer, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy.Place the plums, cornstarch, and 1/3 cup of the sugar in a bowl and stir to combine.Butter and flour a 9-inch springform pan and place it on a sheet pan. Served with a scoop of vanilla ice cream, it makes one tasty early fall dessert. Although I would easily bake this for a brunch change the name to coffee cake and anything goes.Īdapted from an Ina Garten recipe Ingredientsġ pound Italian prune plums, quartered and pittedġ 1/3 cups sugar (depending on the sweetness of the fruit), divided The only other changes I made were to bump up the amount of fruit and decrease the amount of sugar. It uses basic ingredients, which I simplified even further, and is baked in a simple springform pan. They come across as fussy and fragile, requiring special techniques and pans. Both will be making future appearances in my kitchen. Both were simple, using seasonal fruit and pantry staples. Both were a delicious combination of flavors and textures. That, and I still had one 30-pound box of Italian Prunes/Plums to put to good use.Īfter they cooled, I slid both desserts in front of my rigorous testing committee. In an effort to leave no stone fruit unturned, I simply decided to make both. I knew I wanted to make Ina Garten’s Italian Plum Tart, but then I got distracted by a Stone Fruit Tea Cake. ![]() I put socks and sweatshirts on my kids for the first time in months, poured myself a second cup of coffee, and decided to spend the afternoon baking. Strain before using.This week was the first one that really, truly felt like fall was rolling into the neighborhood. Transfer the tart to a platter and serve.Ĭook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.īake the tart until the crust is golden, about 40 minutes. Arrange the figs on top of the almond filling. Spread the almond filling over the dough, leaving a 2-inch border. Transfer the dough to a large, heavy baking sheet. On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Position an oven rack in the center of the oven. In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Flatten the dough into a disk and wrap in plastic wrap. Turn the mixture out onto a work surface and form into a ball. With the machine running, gradually add the water until moist clumps form. Add the butter and pulse until the mixture resembles coarse meal. Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. ![]()
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