Cuisine: French

Nanie’s Plum Tart

Nanies Plum Pie Recipe
Nanie's Plum Tart
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My Nanie, Olga, was known for her fabulous French cooking—a longtime passion she developed at a young age from her mother, an equally superb cook (lovingly known as 'ma mère'). Growing up, going to Nanie's house always meant we were in for a treat, whether it was quiche Lorraine, hearty blanquette de veau (a French veal stew) or deliciously creamy éclairs. She could whip up just about anything, in gourmet fashion. But of her extensive culinary repertoire, the one dish my dad loved and missed most, was her plum tart. Lucky for us (and you), she left a legacy of delicious recipes to share. She was however known for leaving out steps, so we've done a little adapting of our own. Share a slice or two over stories of your own family traditions!
Nanie's Plum Tart
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My Nanie, Olga, was known for her fabulous French cooking—a longtime passion she developed at a young age from her mother, an equally superb cook (lovingly known as 'ma mère'). Growing up, going to Nanie's house always meant we were in for a treat, whether it was quiche Lorraine, hearty blanquette de veau (a French veal stew) or deliciously creamy éclairs. She could whip up just about anything, in gourmet fashion. But of her extensive culinary repertoire, the one dish my dad loved and missed most, was her plum tart. Lucky for us (and you), she left a legacy of delicious recipes to share. She was however known for leaving out steps, so we've done a little adapting of our own. Share a slice or two over stories of your own family traditions!
Servings Prep Time Cook Time
8slices 25minutes 40minutes
Servings Prep Time
8slices 25minutes
Cook Time
40minutes
Ingredients
Ingredients
Instructions
Crust and Fruit
  1. Preheat oven to 375 degrees.
  2. Grease one 9" pie dish using butter, shortening or cooking spray (whichever you prefer).
  3. In a large mixing bowl combine the flour, sugar, butter and salt. Roll the ingredients between your fingers and hands until the butter is evenly incorporated throughout the mixture. It should resemble breadcrumbs.
  4. Gradually add ice water to the mixture and mix until able to form a ball of dough. your dough is balled, it's time to start rolling. Sprinkle rolling surface with flour to avoid sticking. Start rolling out the pastry dough into a large circle (it should be wide enough to cover your pie dish, and not too thin).
  5. When your dough is ready, transfer it to your pie dish and press the dough down to line the sides of the dish. If you have excess dough hanging over the edges, cut around the dish and lightly press the top rim with your fingers.
  6. Next, wash, pit and slice your plums into quarters (or to your desired thickness). Place them in a small mixing bowl and sprinkle with 1/4 cups sugar and 2 tablespoons cinnamon, mixing until the fruit is evenly coated.
  7. Add the sugar-coated plum mixture (flesh side up) to your pie crust—enough to completely cover the bottom of the dish—and bake in the oven for 20 minutes.
Custard Filling
  1. In a large bowl, combine ½ cup whipping cream, 1 cup sugar, 3 tablespoons flour and 1 teaspoon vanilla. Then gradually whisk in the eggs, until the mixture is smooth.
  2. When the crust and plums are ready, remove from the oven and pour the custard mixture on top, covering the plums entirely. Note: if you have any plums left over, you can add them on top of the custard to make a fun flower-like pattern.
  3. Now it's time to pop it into the oven! Bake another 20 minutes, or until custard is set. Then, bon appétit!
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Raviole

RAVIOLE
Raviole
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Raviole
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Servings Prep Time Cook Time Skill Level
2people 20minutes 2minutes
Servings Prep Time
2people 20minutes
Cook Time Passive Time
2minutes 30 minutes
Ingredients
Ingredients
Instructions
  1. Form the dough by mixing the flour, egg, water and salt. Knead the dough until it has the same touch as your earlobe. Let it rest for 30 minutes.
  2. Divide the dough into 8 little balls. Spread flour over a clean surface and roll the dough, stretching it into a 6x7 inch rectangle sheet.
  3. Make 30 thumbprints on each rectangle.
  4. Make the filling by combining the yogurt, cheese, chopped parsley and adding a pinch of salt. Add half a teaspoon of filling to the thumbprints on 4 of the rectangle sheets.
  5. Use the other 4 rectantgle sheets to cover the sheets with the filling. Try to match up the thumbprints and seal them around the edges.
  6. Cut 6 strips into each sheet and gently place the strips into boiling water for a minute. Remove with a skimmer or straining ladle.
  7. Raviole taste great on their own or with just a little butter and salt, but you can make it so many different ways.
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Beignets

BEIGNETS
Mardi Gras Beignets
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Mardi Gras Beignets
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Servings Prep Time Cook Time Skill Level
20beignets 20minutes 2minutes
Servings Prep Time
20beignets 20minutes
Cook Time Passive Time
2minutes 2hours to overnight
Ingredients
Ingredients
Instructions
  1. In a bowl, combine flour, salt, baking soda and sugar.
  2. Make a hole in the middle and crack 3 eggs into it and mix.
  3. Add the butter, lemon juice and orange blossom water. Incorporate into the flour mix and knead.
  4. For two balls of dough and let rest in the fridge for at least 2 hours or overnight (preferably).
  5. Stretch the dough with a rolling pan (or an empty bottle).
  6. With a knife, or pizza wheel, make 20 diamonds.
  7. For a more traditional shape, make 1 1/2 long slit in the center of the diamond and take one of the diamond's corners through the slit.
  8. Heat the oil in a deep pan. Temperature should reach 350 degrees Fahrenheit.
  9. Dip beignets in the oil for a few seconds on each side (just enough time to get them to a blond, even color).
  10. Let them dry on a paper towel and for a fun effect, sprinkle confectioner's sugar on them. Enjoy!
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