Plums: plum Zinfandel preserves and more.

Summer is such a fabulous time for fresh fruit, it's hard not to focus on it.
Recently a friend offered me plums from his Santa Rosa plum tree, they are so flavorful and juicy. In fact I had three this morning with my cereal and yogurt for breakfast. Plums like berries are very versatile, they are great eaten fresh, they freeze well and can be made into a host of delicious desserts.

This summer I have been making this rustic fruit tart and wowing my friends. It so easy and quick to make. The one thing I have changed since I posted this recipe three years ago, is the baking temperature, I have bumped it up to 425 F, I find this gives a crisper crust.

Plums can also be used in this clafouti , or cobbler recipe.

When using plums or any stone fruit that clings to the pit, there is a simple way around that.
Check out this post for easy plum processing.

I don't remember when I made up this plum preserve recipe or even the inspiration, it doesn't matter, this has to be one of my current favorites.

Plum Zinfandel Preserves
yield: 7-8 half pints

8 cups plums, seeded and quartered
1 cup Zinfandel red wine
1/2 vanilla bean
spice bag with 3 cardamon pods or 1/4 teaspoon seeds, 1 inch cinnamon stick
6 cups sugar

1) Seed and chop enough plums for 8 cups. See the above link for easy processing of those pitted fruit.

2) In a large pot add the fruit, wine, vanilla bean and spice bag. Simmer for 30 minutes.

3) Add 6 cups of sugar, stir well and bring back to a simmer.

4) Cook for 30 minutes or until the mixture begins to jell. It will stiffen up as it cools so don't over cook it. Remove the vanilla bean and spice bag.

5) If you are going to can it, do the whole canning magic thing with sterilized jars, lids and canning kettle.

6) For those canning the preserves, use the 5 minute hot water bath. Otherwise it will keep in the fridge for several months and makes a great gift.

The depth of flavor is amazing with the tart plums, vanilla and spices !!

Rustic summer fruit tart, so easy !!

Recently my brother was here for a quick visit, he loves desserts. I had some very ripe Santa Rosa plums and lots of puff pastry in my freezer. Time for this very simple fresh fruit tart.

The hardest part of this recipe is finding frozen puff pastry in the summer. For some reason Trader Joe's thinks that puff pastry is a seasonal item. Well, I fooled them and stocked up in December. I am guessing that other stores may have different ideas about seasonality. Plus my brother claims puff pastry is not that hard to make, but for now find the frozen stuff.

I prefer to defrost puff pastry in the fridge overnight. You can also do it straight from the freezer to your kitchen counter. The box should give you tell you how long it will take.
You will want to have everything ready to work with before you unwrap the puff pastry. If it gets too warm it is hard to work with. Just chill it for a few minutes in the fridge.

Rustic Fruit Tart

Ingredients

1 sheet defrosted puff pastry
12-14 plums ( peaches, nectarines and other stone fruit work well too)
2-4 tablespoons sugar
1/2 teaspoon cinnamon
1 egg (for the egg wash)

1) Preheat oven to 400 F. Get a large baking sheet and a piece of parchment to fit it.
2) Prepare the plums, cutting slices on either side of the pit. (I describe this technique in my post about yellow plums.)
3) Make the egg wash by beating one whole egg.
4) Remove the puff pastry from the package and place it on the parchment.
5) Roll out the pastry, fold the edges.

 6)  Brush with the egg wash.

7) Sprinkle with 1-2 tablespoons sugar and 1/2 teaspoon cinnamon.

8) Place the plums on the pastry, cut side up. Use a fork to press the edges down.

9) Sprinkle on the remaining sugar.

10) Bake at 400 F for 25 to 30 minutes.

This is best served warm and fresh from the oven. The pastry will get soft if you save it and reheat it.

This make a great breakfast served with yogurt or a not too sweet dessert served with whipped cream or  ice cream.