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Archive for November 3rd, 2014

I have a fatalistic attitude about life, everything happens for a reason, it’s not luck, it was meant to happen that way. During the Second World War in Budapest, my grandmother, Mom and Mom’s older sister were going to spend a lazy Sunday morning at home instead of going to church, when at the last minute, my grandmother decided that they would go and they scrambled out the door. Hours later they returned to find that their apartment building had been levelled by a bomb and they were spared. Fate: just not their time. During that same war, my grandmother had made arrangements to take the girls by train to the countryside to visit her sisters. They were all packed, on their way and just as they approached the platform my grandmother stopped in her tracks and announced that they would not go and they turned back to their apartment. Later that day that train was also a casualty of the war and everyone parished. Fate: again it just wasn’t their time.
Years ago, my little brother begged and begged my parents to get a Citizen Band Radio, they finally relented my brother set up his ‘base’. I dabbled with it from time to time and I ended up speaking to a lovely young man who’s handle was Blue Magic. Yup, you guessed it, that was JT. Fate: we were meant to meet and be together.
Do you remember that about a month or so ago my dear friend Angela (the lovely lady who puts on those fab themed dinner parties) invited me to a Steven & Chris show? Well, last week I actually worked, food styled for that very show! Yes indeed! (do you see it? It’s Fate). It’s for an upcoming show so I’ll link to it when it airs. I cooked sticky Asian spiced sticky ribs, twice baked stuffed potatoes and some chocolate squares. I also got to meet Steven & Chris! Steven actually recognized me from when I was I in the audience! Can you believe it? They tape two shows per day with about 100 people in the audience for each show! He gave me a big hug. It was an amazing experience and I’m so happy to tell you that the guys are sweet and kind, the crew is professional, courteous and super friendly. I left my cards all around so I’m hoping I’ll be called again.

A few months ago, my niece Laura passed the Bar and became a lawyer, the first in our family! We are all so proud of her. We invited them (Laura and beau) over for a celebration dinner and she asked that I cook WW friendly. Dessert can be challenging so when I saw Sissi’s fabulous plum tart recipe, I knew it was going to be the celebration dessert. Plus, I was able to get wonderful blue plums at a Farmers Market on the way home from the cottage (you see that that is fate too, didn’t you?). Thank you Sissi, I served it with sweetened Greek yogurt and it was delicious and beautiful too.

 

Plum Tart

Makes 1 tart about 20 cm or 8 inches in diametre.

PlumTart_3

These are delicious locally grown plums.

Ingredients:

  • 450 g blue plums
  • 3 tbsp coconut sugar
  • 3 tbsp oatmeal
  • 3 Phyllo pastry sheets
  • 2 tbsp melted butter
  • 2 tbsp slivered almonds

Directions:

  1. Preheat the oven to 170°C or 350°F
  2. Prepare a small 20 cm or 8 inch spring form pan by placing a circle of parchment on the bottom that comes up over the sides. Brush parchment with olive oil. Set aside.
  3. Cut each plum in half and remove the stone. Continue until all the plums are done.
  4. Lay all three phyllo sheets in front of you. Brush the top one with the melted butter. Fold in each corner into the centre and then fold in between each corner to make a circle.Repeat brushing and folding the other two sheets around the first one.
  5. Lay the phyllo bundle into the bottom of the spring form pan so the sides come up about 2.5cm or 1 inch. It should be crinkly, it’s prettier that way.
  6. Sprinkle half of the sugar and the oatmeal on the pastry bottom. Begin to lay the plums in a circular fashion. When complete, sprinkle with remain sugar.
  7. Bake for 25-30 minutes or until plums a fork tender. If the sides are baking too quickly, cover sides with foil.
  8. Sprinkle the sliced almonds over the top.
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The pastry crisps up very nicely.

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It’s quite a lovely treat.

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Notes:

  • I added the oatmeal to help absorb any liquid the plums might release during baking.
  • As Sissi mentioned, you may increase or decrease the sugar to your taste.
  • This tart would be gorgeous using any stone fruit like nectarines or even sliced peaches.
  • I’m excited to try a savoury version next.

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