Yes, it is already this time of the year. The days are getting shorter since a little while but now the trees are slowly getting colorful. A few of the leaves already cover the streets and the wind has got this chilly note to it, which holds a promise that Winter is coming!
A lot of you, including myself, might feel cheated as the summer wasnt a proper one this year. A few nice and hot weeks in May, a bit of sunny days in June or August but that wasnt hardly enough to get one into a summer feeling we all want to feel when the holidays arrive. Maybe some of you traveled into warmer destinations, maybe some of you made the best of the European Summer at home. Ignoring the rain and having fun with their Wellies on- rocking a picnic, a farmers market, BBQ or a Festival. It is definitely all about the attitude on how to take the weather. Dont let the cold, rainy, foggy and snowy months coming up ruin your mood! Just make the most of it as in everything not so fun.
I for myself was really surprised to turn over the Calender sheet, especially as I just returned home a few days ago from Crete but then I was thinking…
Yes, it IS almost the season (Fall starts at September 21st ) where all the Apples, Pears, Plums, Pumpkins…are ripe and ready to use! Where all the hearty Stew’s and Bakes fill up the plates to make you feel warm again. You enjoying a hot cocoa whilst watching a TV show or reading a book. Having the heating on or a fireplace roaring. Slowly the joy came back and everything so negative turned out to be not that awful again.
Why not celebrate first Weekend of September with a CAKE I thought and went to the little Fruit and Veggie Shop not far from where I work. There I usually buy an already sliced fruit platter box for work to snack on. This time I bought a pound of Plums and headed home with the idea of turning this purple fruits into a wonderful cake.
As I always try to do something different I skipped the idea of yeast dough Cake and found this lovely Plum Tart Recipe. It is rather simple but I am sure you will love it as much as I do!
Here is all you need:
Preheat oven to 375 degrees F (190 degrees C)
Pate Brisee (Pie Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup (30 – 60 ml) ice water
1 pound (450 grams) prune plums
1/4 cup (50 grams) granulated white sugar (or to taste)
1/8 teaspoon salt
As I am a fan of grounded cinnamon and think plums and cinnamon is a prefect combination I added a teaspoon of Cinnamon to the filling. I also added a teaspoon of vanilla flavour and a tablespoon of Sandeman Sherry!
Bake for 40-50 minutes!
I love this Tart dough! It gets really crispy on the rim but is soft underneath the Plums. Please try a few Plums before using them to see how sweet they are so you might need more or less sugar as in the recipe.
I forgot to try one and mine was a bit sour but I added an extra scoop of sugar into the double cream before serving with the Tart and it was perfectly alright! 🙂
I wish you all a very good start into the season and don’t forget it’s all about your inner attitude!