Tart Tatin is the classic, French dessert based on caramelized fruit on puff pastry and then baked ‘upside down’. This plum and almond Tarte Tatin is best with Victoria plums when in season but you can use any sort of plums. It’s equally good with apples or pears. If you are using apples use dessert ones and not cooking apples. Dessert apples hold their shape whereas cooking apples ie Granny Smiths ‘fall’ and collapse. The addition of marzipan is also optional so leave it out if you don’t like this ‘made in heaven’ combination. As ever I have tried to simplify the recipe by not making a traditional caramel first with all the possible problems that entail (ever tried making caramel? no? give it a go, it’s not without its challenges ) but it works fine by just melting the sugar in the butter. Make sure you turn it out onto a serving plate that has a lip on it to catch the juices.
Ok, I agree the photo isn’t great; I agree it looks like a cowpat. But the taste is…..SUBLIME, the slight tang of the plums in the sweet, caramel buttery juices which soak through the flaky, puff pastry….
This is a pretty and stylish summer dessert that takes little time to prepare. It is best made the day before and left in the fridge overnight to allow the flavours to develop. The sweet Marsala wine gives it a rich, fruity flavour & the vanilla brings out the flavour of the fruit. If you can’t get hold of the white nectarines then just use the ordinary ones. You could also use peaches.
I dream of picking a warm nectarine or peach from my own tree but in the meantime (+ in the unlikely event of me moving to a warmer climate( I have to be content with supermarket or greengrocer ones. Bought stone fruit is often lacking in flavour or a bit under-ripe but the baking (or poaching) helps with this.
I like to serve these with crème fraiche, but you could use lightly whipped double cream.
This simple pink & creamy rhubarb fool is made with the first picking of the most tender and pink rhubarb. These beautiful stems are a fleeting delight and are just starting to appear around now in my vegetable garden. Later in the season the stems will be tougher & not so pinky (although still delicious to eat) so you only have a short window of opportunity to pick it. Remember to pull the stems away from the plant (gently) rather than cutting them off. Take care also when cooking it as it needs a gentle touch or you will end up with a mush and you will lose the lovely pink colour- you have been warned. I have used Greek yoghurt for a lighter version of the pudding but you can use whipped double cream if you prefer.
Serve with some little homemade shortbread biscuits. Search for my recipe for Lavender shortbread thins and instead of the lavender substitute a small amount of finely ground, edible rose petals to make the prettiest biscuits to serve with this pretty dessert -is that pretty enough for you?
Autumn winds are making the delicious plums fall from my tree and I’m picking them up as fast as possible as they rain down on my head. Apart from being delicious, I love the idea of ‘free’ food and, even better, free food from my own garden. For me, Victoria plums have the best flavour and are perfect for this Fruity Plum Crumble
Plum crumble has to be the ultimate comfort food and certainly a dish to illicit some guaranteed ‘ooohs and aaahs’ when it is brought to the table. Perhaps this is because the fruit season is short and serving this once or twice a year pudding, signals the changing of the year. Actually, mine isn’t a once a year treat as my freezer is now full of all the plums I couldn’t use -even after making spicy plum chutney & gifting some to friends etc there are lots left! I have either put the prepared plums (stone and halved) straight into freezer bags or cooked and pureed into boxes. My plan is to use the puree to make into a Christmas ice cream possibly with a little brandy or port and crumbled amaretto biscuits.
If you have a tree or know someone who has one, you will need to get a wriggle on and get them picked. Even better you could consider planting your own tree to guarantee your supply for years to come. They are trouble free and have pretty blossom in the spring.
Let’s be honest a traditional Christmas pudding is not every one’s cup of tea and…………………….you are a tad late if you want to make one so here is a spectacular alternative. It is every bit as special (some would say more), much lighter and filled with brandy soaked fruit, juicy cranberries and ginger biscuits. In bid to show off (tick) I have decorated mine with shards of white chocolate, crystallised berries and a fair bit of edible sparkle. It looks gorgeous and there will definitely be a Tah ..da..moment when you carry it to the Christmas table.
Don’t be tempted to …….flame this pud…you have been warned..
LUSCIOUS CHRISTMAS ICE CREAM PUDDING WITH SPARKLY WHITE CHOCOLATE SHARDS AND CRANBERRIES
Today I spied these wonderful, glistening redcurrants and I knew it was time to make…..Summer Pudding. Aptly named as it is made with lots of summer fruits that are at their best now.
This pudding is the quintessential taste of summer and all the more special for being made just once a year. Serve it in small slices, as the flavour is quite strong and lots of double cream. Don’t be tempted to go for a healthier option such as Crème Fraiche-this pudding needs cream and after all it is a once a year treat!
You can make one large pudding with this recipe or approx. 6 small ones. The small ones look lovely but are a bit of a fiddle to make.