Saturday, September 29, 2012

Plum Tart

You know, cooking has never been one of my favorite things in life.  In fact, it really hasn't been where my talents come through.  But Dana and I raised 6 kids, and they didn't starve to death, so we all survived my lack of talent in the kitchen. 
I have tried over time to do better, and become somewhat of a cook.  I watch FoodNetwork alot and have my favorite chefs.  Barefoot Contessa and Sandra Lee are on the top of my watch list. I have learned so much from both of them, and find inspriation with thier dishes.
Today, I had plums in the fridge and thought.  I need to make German Plum Tart. 
Last year the first of Novermber we flew from Ethiopia to Stuttgart, Germany to vacation for a while before we returned to Utah.  It was quite needed, as we worked our hearts out on our mission and were exhausted.  So rest, vacation, and real food were high on the list of needs.
Did you know in Ethiopia they use very little sugar and salt.  So most things lack the taste we are used.  So to land in Germany with a plethera of pastry stores, I was truely in heaven. 
We were so excited to see fall again.  The crisp air and beautiful trees became such a site for me.  I so loved it.  I am remembering what a wonderful time we had in Germany last year as the air starts turning cooler, the days shorter, and the leaves begin the change.
I was reminded of the wonderful pastries in Germany this week, and those plums were calling me.  Usually I use purple plums, but we had cream colored plums and so that is what I used.  Ohhh, did this ever taste so good!  I found a wonderful bread recipie that is more like a cake bread, and sweet!  Yum!   I will share the recipie with you too. 

Plum Tart.  One of my fall favorites for sure.You will love this recipie!

No-Knead Refrigerator Dough

4 to 4 1/2 cups flour
2 pkg active dry yeast
1/2 c sugar
1 t. salt
1 c water, heated to 120-130 degrees
1/2 c margarine or butter, I use butter,  melted
3 eggs

Combine 2 cups of flour, yeast, sugar and salt.  Add HOT water, margarine and eggs.  Mix at low speed until moistened, beat 2 minutes at medium speed.  Stir in 2 to 2 1/2 cups of remaining flour until the dough is stiff. 

I used half this recipie for this tart.  I then sliced 6 medium size plums.  I covered the top of the dough with cream cheese and sugar mixture, then placed the plums in a beautiful circle on the top of the cream cheese mixture.

Bake for 10-13 minutes. 350 degrees F

Love this for sure!!



1 comment:

Robyn said...

I think this looks fabulous! I don't know if I should make this one though...I would probably eat the whole thing!! maybe we can make it together when you come up!

Love you