Oh, there's food on my blog!

I really enjoy it when other bloggers share their favourite recipes, but somehow it rarely occurs to me to get my camera out to document the things I make in my kitchen. But this plum tart I made last Sunday was so delicious that I just had to share it, so to speak. It was really scrumptious served with whipped cream and a pot of strong coffee.

Plum tart
I used my ordinary recipe for pie crust:
1 1/4 cup of flour
2 tablespoons of sugar
100 g (3 1/2 oz) of butter (the original recipe calls for unsalted butter, and then you are supposed to add some salt - I don't see the point, so I just use ordinary butter and no extra salt and it seems to work just fine.)
3-4 tablespoons of water.
Mix the dry ingredients and crumble the butter into the mixture by hand, or use a food processor. Add water one spoon at a time, adding just enough to make it all stick together. 3 spoons is usually enough. Place the dough in the fridge for at least an hour. I usually make mine the day before I'm to use it.
Roll the dough out with a rolling pin and line a pie dish with it. Pierce with a fork all over. To keep the dough from bubbling and rising too much, cover with foil and fill it with dry peas or beans. Bake in a 425F/220C degree oven for 10 minutes, remove peas and foil and bake for another five minutes. Take out of oven and cool on rack.

Meanwhile it's a good idea to prepare the plums. I used slightly less than 1 kilo - you have to sample some before you start and while you are slicing, you know... Halve plums and remove the stones. Slice. Mix 1/2 cup of sugar, 2 tablespoons of flour and 1 tablespoon of cinnamon and spread about a third of the mixture in the pie crust. Arrange the plum slices in a nice pattern inside and sprinkle the rest of the sugar/flour mixture over. Bake for 10 minutes, lower heat to 350F/175C and bake for another 30 minutes or so. You will know when it is done by the bubbling froth along the edge and the nice jammy smell in your kitchen. Make sure you wait for it to cool down a bit before you serve it. Fruit burns on your tongue are not very comfortable... I bet it would be really great with vanilla ice cream instead of the whipped cream - I must try that next time...

And to add some quilting content: enjoy tart with some quilting TV. Hm, I must get one of those X-block rulers...