Plum Tart

This tart is similar to one my mom made me a few years back. Her version is much more simple. This one is a little more involved and comes from one of Martha Stewart's magazines. My sister, Wendy, has been vising me and baking for me. It's been awesome. So, she decided to try out this recipe from my stack of "I'm going to make these someday".

Striped Plum Tart

2 tablespoons skin-on almonds, toasted
2 tablespoons sugar
1 tablespoon all-purpose flour, plus more for surface
1 sheet frozen puff pastry, thawed
1 large egg yolk
1 tablespoon heavy cream
5 black plums, pitted and cut into 1/4-inch slices
5 red plums, pitted and cut into 1/4-inch slices
1 cup apricot jam, heated until loose, and strained

Pulse almonds, 1 tablespoon sugar, and the flour in a food processor until ground to a fine meal.

Roll out puff pastry into a 10-by-14-inch rectangle (1/8 inch thick) on a lightly floured work surface. Using a paring knife, score a 1/2-inch border on all sides. Place pastry on a parchment-lined baking sheet, and freeze until firm, about 30 minutes.

Preheat oven to 375 degrees. Whisk together egg yolk and cream. Brush border with egg wash, then sprinkle almond mixture evenly over center of pastry. Evenly alternate rows of black and red plum slices. Freeze tart until firm, about 30 minutes.

Sprinkle remaining tablespoon sugar over top, then bake until edges are golden brown, about 40 minutes. Brush plums with warm jam; let cool. Serve warm or at room temperature.

 

We did a few things differently in this recipe (as I almost do with all recipes I try). We didn't have any almonds on hand, so we used pecans. We used pluots in stead of plums. Pluots are a hybrid of plum and apricot...interesting! Then we used only 1/4 cup of my sister-in-law, Rynell's homemade apricot jam. A full cup seemed a bit too much to cover the whole pastry. The result was very tasty. I love tart fruits with just the right amount of sweetness.

Benjamin Discovers His Thumb

Sooo cute!!!

Benjamin Talking

Creamy Mango Sorbet

I got Mike a Fruit-of-the-Month Club gift from Harry and David's for Christmas last year. Last weekend the honey mangoes arrived. I have to admit that both Mike and I are not fond of mangoes. However, making smoothies and sorbets made them palatable for the both of us.

I found the recipe for Creamy Mango Sorbet on allrecipes.com. It's one of my favorite places to go for new recipes. There were a few differences that I made and here's my version:

Mango Sorbet

2 mangoes, ripe and diced
1 c vanilla ice cream
1 c ice cubes
1/4 c sugar

Combine all ingredients in mixer and puree. Freeze in zip lock bag and kneed every 15 minutes. Will be ready to serve in 1 hour.

Since I didn't have any whipping cream on hand, I used vanilla ice cream and reduced the amount of sugar needed. It's best to try your mango to see how sweet or tart it is and you'll have to adjust the sugar you use. I also garnished the sorbet with frozen blueberries. It's what I had on hand and it worked. I think it's a refreshing dessert, especially for these hot summer days we've been experiencing.

Baby's First 4th of July

We finally got around to having a family picture taken. Benjamin wiggles a lot, so it's been difficult to get all three of us looking decent. I really like this one, though. It was fun to get dressed up in 4th of July themed t-shirts.

Well, it was a nice and peaceful Independence Day holiday for us. I know Benjamin is quite young to understand what this holiday means, but we hope to teach him to appreciate his country and the freedom we enjoy. Our family heritage has a diverse culture and that has come from different countries and states. They came looking to provide greater opportunities for their families and we have all been blessed in our own ways because of the sacrifices and hardships they endured.

God bless America!