9.23.2011

Rum Plum Tart Recipe

An important lesson from Amma's kitchen is never throw away something that can be used to create something new. Lately I have found myself with an abundance of fruit –thanks to our neighbour. I, like Amma, despise throwing food away. 





 Like Amma I’d much rather turn into something edible instead of letting it go to waste. Unfortunately the only possible solutions for keeping fruit from spoiling is either making jam or tarts. Since I don’t have enough time for Jam-Tarts are the next best thing.  Rum Plum Tart was something I came up with last week in an attempt to get rid of 3 kilograms of plums given to me by a neighbor. By the time I sifted through them-removing the bad ones I was still left with 2kg plums…too many.


Fortunately we had dinner guests last Friday and Saturday evening, both days I served Plums for desert, Plum tart on Friday and plain Baked Plums  on Saturday night. In an attempt to salvage the rest I placed them in a jar then added Rum! So a week later the plums seem completely infused in the rum. Tonight’s desert Rum Plum Tart!

If you don’t want to add Rum then simply omit the Rum from the recipe. Instead use freshly cut plums in tart shell and top with butter-then bake until cooked.


Rum Plum Tart Recipe

This recipe makes 4 -6cm diameter tartlettes or a 24-30 cm diameter tart pan.


Rum Plum Filling

  • 20 plums-(halved and deseeded)
  • 500ml rum /sherry or port wine
  • 1 tablespoon cinnamon powder
  • 2 tablespoons sugar

Method

1. The Plums can be soaked in rum up to a week before you intend to make the Rum Plum Tart. If you want to use sherry or port wine then you can soak in the morning of the day you intend making the tart.

2. Make Pastry as per the Tart Pastry Recipe.

3. Remove the party ball from refrigerator. Slice into 2cm thick slices. This works perfectly if you use small pastry dishes.
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 4. Brush the pastry dish with oil.
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5. Flatten the sliced pastry dough with a rolling pin. Place into pastry dish.

6. Bake pastry for 5 minutes at 180 Degrees Celsius.

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7. Remove from oven. Place a piece of foil over pastry then place ceramic beads or beans onto the foil to keep the pastry dough from rising. Place in oven again for 10 minutes.
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8. Make Tart Filling. Mix cinnamon and  sugar in a bowl.

9. Remove pastry from oven.

10. Add cinnamon sugar mixture into tart shells. Place Plums in tart.

11. Drizzle with a tablespoon of Rum. or butter if you are not using alcohol.
12. Bake for 20 minutes or until the plums have softened. Serve warm with vanilla ice cream, a perfect Autumn desert.

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