Sour Cream Tart With Santa Rosa Plum Compote Recipes

SOUR CREAM TART WITH SANTA ROSA PLUM COMPOTE

Steps:

• Butter bottom of 9-inch tart pan with removable bottom. Finely grind flour, nuts, sugar, and salt in processor. Add 6 tablespoons butter. Using on/off turns, blend until coarse meal forms. Add egg yolk; blend until moist clumps form. Press dough over bottom and up sides of pan. Pierce crust with fork. Freeze until firm, about 30 minutes.
• Preheat oven to 400°F. Bake crust until golden, 13 to 14 minutes. Cool completely.
• Place water in very small cup. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
• Whisk egg yolks, sugar, and cornstarch in medium bowl to blend. Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer. Gradually whisk hot milk mixture into yolk mixture. Return to same saucepan. Stir over medium-high heat until custard thickens and boils, about 2 minutes. Remove from heat. Scrape in gelatin mixture and stir to dissolve. Let stand 5 minutes.
• Transfer custard to metal bowl. Discard vanilla bean. Set bowl over another bowl filled with ice and water; stir until cool but not set, about 15 minutes. Fold in sour cream. Spread filling evenly in crust. Chill tart until filling sets, at least 2 hours and up to 6 hours.
• Cut tart into wedges. Spoon plum compote over and serve.

SANTA ROSA PLUM GALETTE

Steps:

• To prepare dough, in a food processor, combine flours, sugar and salt and pulse a few times. Add butter and cream cheese. Process until mixture just comes together. Turn dough onto a piece of plastic wrap, press it into a disk, wrap it well and refrigerate until chilled, at least 2 hours or overnight.
• Heat oven to 375 degrees. Cut dough into 8 equal pieces. Roll each piece between sheets of plastic wrap into 1/8-inch-thick rounds (about 6 inches in diameter). Place pastry rounds on one or two baking sheets that have been lined with parchment paper or nonstick liners. Chill rounds while preparing filling.
• For filling, in a food processor, combine almonds with 1 tablespoon of sugar. Pulse until mixture becomes a fine meal (avoid over-processing). Add butter, 2 eggs, flour, vanilla and salt and process until combined.
• In a bowl, beat remaining egg with 1 tablespoon water. Brush this egg wash over prepared pastry rounds. Spoon about 2 tablespoons almond filling in center of each pastry round and spread it to within 2 inches of the edge. Arrange plum slices in a spiral over filling. Sprinkle raw sugar generously over plums. Fold edges of tart dough up over edges of plums. Dough will overlap.
• Bake tarts until pastry is golden brown, about 18 to 20 minutes. Serve warm with whipped creme fraiche or vanilla ice cream.

SANTA ROSA PLUM CAKE

Steps:

• In a small bowl, beat egg whites until; stiff and set aside.
• In a large bowl, cream butter with sugar.
• Beat in egg yolks and lemon rind.
• Stir together flour and baking powder and then beat into creamed mixture.
• Fold in egg whites gently but thoroughly.
• Spread batter evenly in a greased and floured tube pan. ( There will be a little over 1-inch of batter in pan.)
• Arrange plums skin side down, attractively over batter.
• Bake cake in a 375F oven for 40 minutes, or until it tests done with a toothpick.
• Transfer to a rack to cool.

FRESH PLUM TART WITH SOUR CREAM TOPPING

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Line heavy large rimless baking sheet with foil. Roll out puff pastry on lightly floured work surface to 14-inch square. Cut off 1-inch-wide strips from each side of square. Brush strips with beaten egg. Place strips atop edges of pastry square, egg side down, pressing to adhere. Trim ends to fit. Transfer pastry square to prepared baking sheet. Combine almonds, 2 tablespoons sugar and flour in small bowl. Sprinkle evenly over bottom of pastry. (Can be made 3 hours ahead. Chill.)
• Place plums in large bowl. Add 4 tablespoons sugar; toss to coat. Arrange plums decoratively over almond mixture.
• Bake tart until pastry is golden brown and puffed and plums are tender, about 30 minutes. Transfer pan to rack. Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
• Stir preserves and water in heavy small saucepan over low heat until preserves melt. Brush over warm plums.
• Beat cream, sour cream and 1 tablespoon sugar in medium bowl until soft peaks form. Serve tart warm or at room temperature with sour cream topping.

SOUR CREAM TARTS

Steps:

• In a bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in sour cream. Spoon about 1/3 cup into each tart shell; top with pie filling. Serve immediately.

SOUR CREAM PLUM PIE

Steps:

• Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., Halve and pit the plums; pat dry with paper towels. Arrange cut side up in crust. In a large bowl, combine egg yolks, sour cream, sugar and vanilla; pour over plums. Cover edges of pastry loosely with foil. Bake for 40-45 minutes or until set. Cool on a wire rack.

PLUM ALMOND TART WITH PLUM COMPOTE

Steps:

• To make the crust, place the almonds in a food processor and pulse until coarsely ground. Place in a bowl and toss with the flour. Use an electric mixer to beat the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary. Add the egg, lemon zest and salt. Add the flour mixture and begin mixing on low speed; then raise the speed just until the flour is incorporated.
• Turn the dough out on a lightly floured surface and gently knead into a ball. Flatten, wrap in plastic and refrigerate for 2 hours.
• Line 2 baking sheets with parchment paper. Divide the dough into 8 equal pieces. On a lightly floured surface, roll 1 piece into a 5 1/2-inch circle (the dough breaks easily but can be pressed back together). Use a 5-inch round (cup, plate or cardboard) as a guide to cut the dough into a 5-inch circle. With a wide spatula, transfer to 1 of the baking sheets. Repeat with the remaining dough, placing the circles 2 inches apart. Refrigerate 30 minutes.
• Preheat the oven to 350 degrees. Bake the crusts until lightly golden, about 10 to 12 minutes. Set aside to cool.
• To make the filling, place the whole almonds and 1 teaspoon of sugar in a food processor and pulse until ground. Place in a bowl and stir in the 1/2 cup of sugar, eggs and lemon zest. Set aside.
• Halve and pit the plums. Cut each half into 5 or 6 thin wedges. Spread the filling over the crusts, leaving a 1/2-inch border. Arrange the plums in a circular pattern over the filling. Sprinkle with 1/2 teaspoon of sugar and a few sliced almonds over each tart. Bake until the plums are lightly caramelized, about 20 minutes.
• Meanwhile, to make the compote, scrape the seeds from the vanilla bean. Place the pod and seeds in a small saucepan with the plums and sugar. Cook over low heat, stirring often, until the compote is thick, about 20 minutes. Keep warm.
• To serve, place a warm tart on each of 8 plates and surround with the warm compote.