I think I’ve been diagnosed with culinary voyeurism. Well, at least that’s what I have concluded after ruling out webmd’s evaluation of my obsessive visual gorging of delicious confections online to be either a flesh eating disease of the foot or gout.
Yeah, I like my take better.
Hours can go by sans awareness as I catapult myself through the world wide web attempting to avoid whiplash from my hyperactive mind assembling a mental blueprint of new concoctions that I am eager to explore.
Peanut and beer cupcakes!
No, peanuts and sea salt…or marshmallow…or jelly with marshmallow and beer!
Although my ability to construct the desserts in my mind is clear and concise, the ride to settle on an idea or finally land on the direction that inspiration propels me can be a long one.
It was not until I started this blog that I realized there are many types of desserts that I adore to eat, but have never made for myself…many of which require very little out of the box thinking and are really as simple as…well, pie. And that being one of them.
I can cake and cookie the crap out of this speck of the blogosphere, but I think it’s time to venture to all things scary or avoided.
To tart town we go first.
Cleanse speckled, fruity skin.
Acquaint some future family.
- 2 cups flour
- 1/8 tsp fine sea salt
- 3/4 cup whole, raw almonds
- 3/4 cup packed light brown sugar
- 3/4 C cold, salted butter, diced
- 1 egg yolk
- About 10 small – medium firm but ripe black or red plums, cut into wedges- 8 per plum
- ¼ C white sugar
- 2 T salted butter, chilled and diced into small pieces
- Preheat oven to 400F.
- Place cut plums into a bowl and toss in 1/4 C white sugar. Allow the plums to sit while preparing the rest of the tart.
- Place yolk, brown sugar, almonds, butter, flour and salt into food processor. Pulse until entire mixture is crumbly and combined.
- Press 1 1/2 C of the mixture into the bottom of a 9 1/2 inch tart pan. Pat additional crust mixture into the sides of the pan.
- Starting with the outer rim, place plums on their sides, slightly overlapping. Complete the outer ring and do the same in the center. When finished, place any additional plums in any gaps.
- Pour the liquid remaining from the plum/sugar mixture evenly over the plums- no more than 1/4 C.
- Sprinkle remaining crumbs on the top of the tart and then the small diced pieces of butter on top of that.
- Bake in preheated oven 30 min. Keep in mind that the sides of the tart will brown more than the bottom so don’t pull it out too soon!
- Allow to cool to warm and slice- or serve at room temperature. Enjoy!