Plum kuchen crust handles fruit juices
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Monthly Digital Subscription
$0 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*No charge for 4 weeks then price increases to the regular rate of $19.00 plus GST every four weeks. Offer available to new and qualified returning subscribers only. Cancel any time.
Monthly Digital Subscription
$4.75/week*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Billed as $19 plus GST every four weeks. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
*Your next subscription payment will increase by $1.00 and you will be charged $16.99 plus GST for four weeks. After four weeks, your payment will increase to $23.99 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 03/09/2003 (8154 days ago), so information in it may no longer be current.
THIS is a sturdy crust that will stand up under the juice that plums, apricots, peaches and nectarines are bound to release. Italian prune plums are easy to handle as they slice easily away from their stone.
Serve this plum kuchen with softly whipped cream flavoured with a little orange flower water or noyaux, a liqueur made from the kernels of stone fruits.
Plum kuchen
250 ml (1 cup) plus 30 ml (2 tbsp.) flour
80 ml (1/3 cup) plus 30 ml (2 tbsp.) sugar
1 ml (1/4 tsp.) salt
60 ml (4 tbsp.) cold, unsalted butter
1 whole egg, plus 1 yolk
2 ml (1/2 tsp.) vanilla
0.5 ml ( 1/8 tsp.) almond extract
5 ml (1 tsp.) orange zest or 1 drop orange oil
60 ml (1/4 cup) milk
Fruit and Topping
10 to 12 plums
30 ml (2 tbsp.) melted butter
15 ml (1 tbsp.) sugar
2 ml ( 1/2 tsp.) cardamom or cinnamon, optional
Preheat oven to 190º C (375º F).
Lightly butter a 2 l (8 cup) gratin dish or tart pan.
Pulse flour, sugar and salt in a food processor, then cut in the butter to make fine crumbs.
Beat the egg and egg yolk with the flavourings, then add enough milk to make 125 ml (1/2 cup) liquid. Add the liquid to the flour, mixing enough to make a thick dough. Brush your hands with flour, then pat the dough into the baking dish, pushing it up a little around the edges to make a rim.
Slice Italian plums in half. If they are small, leave them in halves, otherwise quarter them. If you are using round plums, slice them into wedges about 1.25 cm (1/2-inch) thick. Overlap them over the dough. You can really crowd them together as they will collapse while cooking.
Drizzle the melted butter over the fruit then sprinkle over the sugar and cinnamon, if using. Bake until the crust is golden and the fruit is soft, 35 to 45 minutes. Serve warm, if possible.
Serves 6.
Source: Local Flavours: Cooking and Eating From America’s Farmers’ Markets by Deborah Madison (Broadway Books).