Ingredient: ice water

Nanie’s Plum Tart

Nanies Plum Pie Recipe
Nanie's Plum Tart
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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!
Share this Recipe

Persimmon Galette

Persimmon Galette
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Persimmon Galette
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
Servings Prep Time Cook Time
8servings 20 minutes 40 minutes
Servings Prep Time
8servings 20 minutes
Cook Time
40 minutes
Ingredients
Ingredients
Instructions
  1. In a large mixing bowl, blend flour and salt. Add in the butter and mix until it resembles a coarse meal.
  2. Add 2 tablespoons of ice water and blend until the dough begins to clump together, adding more ice water by the the teaspoonfuls if the dough is dry.
  3. While you're working the dough, continue to gather the dough into a ball. Once it is in a ball, flatten it into a disk. Wrap it in plastic wrap and chill for 1 hour.
  4. After an hour, take the dough out and roll it between two sheets of parchment paper until it is approximately 1/8 inch thick. Place it back in the refrigerator for 15 minutes.
  5. Preheat the oven to 450 degrees. Combine the sliced persimmon slices, 2 tablespoons of sugar, and the lemon peel in a medium bowl. Toss to blend.
  6. Spread the preserves over the crust, leaving a 1 inch border.
  7. Arrange your persimmon slices overlapping each other. Feel free to make your own design! Fold the crust border up and over to create the galette shape.
  8. Brush the crust with milk or egg wash. Sprinkle the crust edges and persimmon with the remaining 1 tablespoon of sugar.
  9. Bake the galette for 20 minutes. Reduce the temperature to 375 degrees and continue baking until crust is golden, about 20 minutes longer.
  10. Let your galette stand for at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of ice cream!
Share this Recipe