As plum season rolls on in… we got our first shipment of plums…. Nooooooooooooo!
Many of you all weren’t with me about a year ago during the last plum season when the plum cutting began. We used to spend hours and hours a day cutting thousands of plums for our Pflaumenkuchen.
Now, it’s back and will be taking full force soon… be prepared… I warned you all…
Despite my total disgust for plums… I urge you all to use them in your baking during the season! It really is a great, different way to spruce up your summer baking. Strawberries and raspberries (though delicious) can be overused. Why not go in a different direction and surprise your guests with something not always seen?
Before coming to Germany I hadn’t seen a lot of plums, if any at all, used in baking. Now I seem to wonder why, because it’s such a huge staple during this season here.
In this months Food Network Magazine, I saw a plum tart recipe and became immediately excited that another fruit was being used. For those of you who don’t receive this wonderful magazine… I will provide the recipe!
1 disk refrigerated pie dough (I say make your own pie dough, but if not, store bought also works well here)
1/4 cup fig jam
1 pound plums, pitted and cut into 1/4-inch wedges
1 large egg
1/4 cup raw cane sugar
(optional) ice cream for serving… but I also suggest whipped cream!
Preheat the oven to 425. Let the dough soften at room temperature for 10 minutes. Line a baking sheet with parchment paper. Lay the pie crust on the parchment paper. Spread the fig jam on the crust, leaving a 2-inch clean border around the edge. Arrage the plums on top of the jam. Fold the crust’s edge inward, pleading as needed, leave the center of the tart exposed. Press the dough lightly to seal.
Whisk the egg with 1 tablespoon water in a small bowl. Brush the egg wash on the dough and sprinkle with the sugar. Bake until the crust is cooked through and golden brown, about 35 minutes. Serve warm with ice cream (or whipped cream), if desired.