If you enjoy this recipe as much as I do, it will become one of your go to desserts. Serve warm or at room temperature with the vanilla ice cream. Scatter evenly over the plum mixture.īake the plum crunch for 40-45 minutes, until the plums are bubbling and the top is browned. With a hand mixer, mix on low-speed until the mixture is crumbly and the butter is the size of peas. Pour the mixture into a 9 x 12 shallow baking dish, sprayed with Canola Oil cooking spray.įor the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal and butter. plums, pitted and sliced into equal size wedges, about 1/2 thickġ/2 cup light brown sugar, lightly packedġ/2 pound (2 sticks) cold unsalted butter, dicedįor the fruit, in a large bowl, combine the plums, brown sugar, flour and Chambord. Ina Gartens Cider-Roasted Pork Tenderloins with Roasted Plum ChutneyThe Kitchn. This is my variation of Ina Garten’s Plum Crunch.ģ lbs. The Best Spiced Plum And Apple Chutney Recipes on Yummly Plum-apple. I use the post it note like a tab and write the name of the recipe on the post it note as shown in the photo below. I also chose to leave out the walnuts.įor recipes that I tend to repeat, I bookmark them with post it notes so I can easily find them. I didn’t have any so I substituted Chambord Liqueur. The original recipe calls for Creme de Cassis liqueur. In this case, I have adjusted the sweeteners as I like my fruit desserts more on the tart side. This Plum Crunch recipe is a variation of her friends recipe. Even Ina Garten admits to doing the same. It’s a great recipe to make and then keep on hand when you want a slice or two or to have for a crowd as an appetizer. One of the beauties of making a recipe over and over is that you can adjust it to your liking. This tart is like a flatbread pizza, with Gruyère cheese, Parmesan, tomatoes, fresh herbs, and a crispy, delicious crust as a base. Fruit desserts with oatmeal toppings are some of my favorite desserts. It’s a Plum Crunch that has a decadent oatmeal cookie like topping. One of them is from her cookbook Barefoot Contessa Back to Basics. She has fabulous recipes and many of them I make over and over again. Excellent accompanied by a scoop of ice cream or a dollop of creme fraiche.Everyone has their favorite cookbooks and at the top of my list are Ina Gartens. If a plum sticks, ease it out and replace it in the design on top of the cake. Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a skewer comes out clean.Ĭool for 15 minutes, then invert the cake onto a flat plate. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Directions Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add the sour cream, lemon zest, and vanilla and mix until combined. Lower the speed and beat in the eggs one at a time. Meanwhile, cream the butter and the remaining ¾ cup of sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Combine 1 cup of the sugar and ⅓ cup water in a small saucepan and cook over high heat until it turns a warm amber colour. Generously butter a 9-inch glass pie dish ( I used my Le Creuset cast iron tart tatin dish) and arrange the plums in the dish, cut side down. I served this for dessert with cinnamon ice cream and the leftovers were just as good eaten cold from the fridge the next day.ĩ0g unsalted butter, at room temperature, plus extra for greasing the dishġ cup plus 2 tablespoons all-purpose flour The result is a wonderful cake that has all the wow factor of a tarte tatin but is simpler to make and very delicious the caramelised juices from the fruit soaking into the dense batter make this cake very moreish. At first I thought it would be similar to an upside down cake but it really isn’t as there is more fruit than cake so it has the appearance and shallow depth of a tart but using cake batter instead of pastry – very clever really. Instead of shortcrust pastry being used to cover the caramelised fruit, in this case plums, a small amount of cake batter is made – literally just enough to spread over the top of the fruit and then baked and inverted in the same way as a traditional tarte tatin. This recipe is a little spin on the traditional tarte tatin and comes courtesy of the Barefoot Contessa, Ina Garten.
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