In the summer, our weekly organic produce deliveries from Absolute Organics often contain wonderful red or black plums. We use these in wide range of ways: eating them just as they are, adding them to fruit salads or smoothies, making them the centerpiece of baked desserts, and even using them as a fruity complement to savory dishes. Perhaps my very favorite way is to use them in fruit crisps or tarts. Last night, I used some in a rustic plum tart that had a rosemary-flecked sweet pastry crust, and a port reduction glaze. Then, we topped it with french vanilla ice cream and little of the port syrup. It was a huge hit! The filling for this tart was based on this Epicurious recipe. My adaptation doubled the allspice in the port reduction and used a homemade pastry crust that included some fresh rosemary. Rosemary adds a bright green piney dimension to sweets that offsets the obvious sweetness of the plums. I’ve included the recipe for the rosemary pastry crust here.
Rosemary Pastry Crust
Prep Time: 10 minutes
10 minutes
Number of servings: 8
Per Serving 197 calories
Fat 12 g
Carbs 21 g
Protein 2 g
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Ingredients
- 1 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 1 tablespoon fresh rosemary
- 1/2 cup (1 stick) unsalted butter, cut into 1/2 inch cubes
- 3 tablespoons ice water
Instructions
- Place dry ingredients and fresh rosemary in a food processor, and pulse until the rosemary is finely minced.
- Add cubed butter and pulse until mixture resembles a coarse meal.
- Add 2 tablespoons of ice water and pulse.
- Add additional ice water by teaspoon and pulse until dough begins to form a ball.
- Press into a flat disk and refrigerate for at least 1 hour before rolling out on a floured surface.
