Tag Archive: tart


Plum(p)

Plums | At Down Under | Viviane Perenyi

I’m all inspired by the goodness of food I have in my kitchen lately. From that beautiful and tasty garlic to sweet plums and green almonds, I feel spoilt.
Of course, I could not resist making a tart with some of the plums. Classic. The quintessence of summer.

The cute sugar plums are new to me. I like their shape, size and colours. I’ve prepared a part of them in a simple dessert, with yogurt, honey and fresh almonds. A treat on a balmy day.

Plum Tart | At Down Under | Viviane Perenyi

Roasted Plums | At Down Under | Viviane Perenyi

Roasted Sugar Plum with Yogurt Honey and Fresh Almonds (for 4)

6 sugar plums, halved and stone removed
1 tbsp sugar
4 tsp honey
8 heaped tbsp yogurt
Dozen fresh almonds, cracked open and finely sliced (or lightly toasted almond flakes)

In a small plate spread sugar and stamp the cut side of each plum with sugar to coat. Place them on a baking tray lined with baking paper. Grill (broil) the plums for a couple of minutes or until the sugar starts to bubble and caramelise. Remove from oven and let them cool for 5 minutes. Scoop yogurt into glasses/ramekins, top with plums, drizzle with honey and sprinkle almond.

Roasted Plum Yogurt and Green Almonds | At Down Under | Viviane Perenyi

I also want to thank you for your kind words on the previous post. It means a lot to me. Merci.

LA SUITE EN FRANÇAIS…

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Plum Jam Tart

Plum Jam Tart | At Down Under | Viviane Perenyi

We first talked about this tart when I realised the full jar of plum jam, made last summer, was still sitting in the fridge.
Paprika told me how this tart evokes childhood memories and how much he likes it.
So I wrote it down on the to-do list.

Then I forgot all about it.

I went to a deli the other day to buy some cheese and there I saw lined on the shelves the Bonne Maman fruit tarts. It was like an instant reminder.

Plum Jam Tart | At Down Under | Viviane Perenyi

I went for the crust I usually do for my tarts, a pâte brisée, which is not sweet. The jam filling here does not really need extra sugar I think, so it’s a plain crust, all buttery though.

Paprika swallowed two generous slices in no time when he came home from work. For me, I liked how the plum jam brought a taste of summer in the middle of a moody autumn day…

Plum Jam Tart | At Down Under | Viviane Perenyi

All images © 2013 Viviane Perényi

Plum Jam Tart

Pastry
300g / 2 1/2 cup flour
150g / 2/3 cup unsalted butter, diced
100ml / 7 tbsp water
1 pinch of salt

Filling
500g / 1 1/2 cup plum jam or jam of your choice

In a large bowl mix together flour and salt. Add butter to flour and mix with your finger tips to get a fine sandy texture. Add water and mix quickly but lightly with your hand to form a ball. Do not overwork the dough. Flatten the dough into a thick disc and wrap it in cling wrap. Let it rest for one hour in the fridge.
Preheat oven to 200°C / 400°F. Roll down the dough on a dusted flour surface. Place the pastry in the tart pan and trim the edge. Prick the bottom of the dough with a fork. Spread the jam on the bottom of the tart. With the remaining pastry, form a ball and roll it down in rectangular shape as long as the diameter of the tart. Cut regular stripes (8 to 10) and place them following these steps to form a lattice on top of the tart. Bake for 25-30 minutes. Remove from oven and turn out of the tart tin. Let it cool on a rack.

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Season of Renewal

Rhubarb Tart - © 2012 Viviane Perenyi | At Down Under

If spring had legs, they would be long and pink like a rhubarb stalk.
Or would they be slender and green like an asparagus ?
The cheeks surely would be plump and rose as a radish.

A graceful girl, Spring, with a delicate floral scent and an optimist mind.

Rhubarb - © 2012 Viviane Perenyi | At Down Under
Rhubarb Tart - © 2012 Viviane Perenyi | At Down Under

Spring the season of renewal.
We are enjoying all the best of it right now.
New food in the plate, first lunches on the deck, trees in bloom and arrival of ducklings

Lately when it comes to dessert, it often includes rhubarb. Crumble, tart, compote… I put it everywhere.
I like it. And the good thing is that I’m slowly converting Paprika to the particular taste of these pink stalks…

Noodle Salad - © 2012 Viviane Perenyi | At Down Under
Rhubarb Tart - © 2012 Viviane Perenyi
Rhubarb Tart

Pastry
140g flour
75g unsalted butter, diced
30ml water
1 pinch of salt

Filling
4 large rhubarb stalks, rinsed and cut in 45° angle slices
3 tbsp brown sugar + 1 vanilla tsp for sprinkling

In a large bowl mix together flour and salt. Add butter to flour and mix with your finger tips to get a fine sandy texture. Add water and mix quickly but lightly with your hand to form a ball. Do not overwork the dough. Flatten the dough into a thick disc and wrap it in cling wrap. Let it rest for one hour in the fridge.
In the meantime, toss sugar over rhubarb slices, mix and let marinate.
Preheat oven to 200°C. Roll down the dough on a dusted flour surface. Place the pastry in the tart pan and trim the edge. Prick the bottom of the dough with a fork. Line over it a baking paper and fill it with baking ceramic pie weight or dry beans. Bake for about 15 minutes. Remove from oven and remove ceramic weights. Place rhubarb slices into the shell tart. Sprinkle with vanilla sugar and bake for 10-15 minutes. Remove from oven and turn out of the tart tin. Let it cool on a rack. Best served lukewarm.

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