Hey guys, long time no talk! I am going through the process of revamping the blog which entails changing all of my recipes to weighted measurements and updating all of my pictures among a couple of other tweaks. I have not really even looked at my blog since we moved so it feels really nice to get back into the swing of things. Today we are going over one of the very first blog posts that I posted on the blog back in 2017.
It’s so funny because I remember being so unbelievably proud of this post and now that I look at it, I realize how my photography has improved GREATLY over the years. Lol. So, I hope you guys enjoy the new pictures that I took with my brand-new camera that I am basically obsessed with. The difference is astonishing. Whoever said nicer and more expensive cameras won’t improve your photography is LYING to you.
Anyway, back to the recipe and a bit of storytime. I originally wrote this post right after I got back from a long trip to the Hawaiian Islands. I got whiplash from going from tropical Hawaii to cold, dreary Colorado. The leaves were already changing at the very beginning of September and I was still missing my days of laying on the beach and playing in the waves for hours on end.
A couple of things happened when I returned to the real world. One, everyone at my work forgot I even worked there which was rather hilarious. Two, I got back into the swing of things with the blog and I realized that every blogger on the interwebs was already halfway through their fall and holiday content. So I happily went over to the grocery store to check their selection of in-season produce and to brainstorm on recipes that I wanted to create for the season. I came across an idea of a plum tart and I was intrigued since I had never really baked with plums and the selection that they had was beautiful. I went home and made the tarts, posted them on here, and continued to research more festive recipes for the blog.
To go into more detail this tart is delicious and rather versatile as you can really incorporate any type of fruit into the recipe. I really loved the way that the plums melded with the flavors of lemon, cinnamon, and nutmeg that gave my kitchen and honestly my entire apartment a smell of Christmas. I could see this dessert being placed on the table for a wonderful Christmas extravaganza.
You can either make these into tarts with a crust or you could also make this recipe even simpler by tossing out the crust altogether and choosing to only cover the fruit in the struesel and then bake in a loaf pan. I used my brand new le Creuset loaf pan for this recipe and I realized that the tart dough is too thick to easily scoop out and it actually ends up just sticking to the bottom of the pan. I would use the tart dough only in the situation where you choose to make these individually. My husband loves this recipe with a scoop of organic vanilla bean ice cream because he thinks it is a crime to eat any type of baked good without at least a scoop of ice cream.
These should keep for at least a week in your fridge and I won’t judge if you have a scoop of sugar plum tart with your morning coffee for breakfast. I have been caught on multiple occasions having a piece of pie, cobbler, or tart for breakfast and it is honestly one of my favorite things to have in the morning! I hope everyone is staying healthy, and happy during this crazy time that we are currently in the midst of. If you ever feel overwhelmed or downright depressed, take a couple of hours for yourself and make this recipe. And then make your husband clean the kitchen.
Have a great weekend everyone!
Lizzy
Interested in some more tart recipes? Check out the ones below!
- The Most Delectable Apple Pie
- Holiday Pecan Pie
- Super Tasty Strawberry Puff Pastry Tart
- My Favorite Lemon Meringue Tart
*affiliate links are present in this post. Should you use one of my links I will earn a small commission if you make a purchase.
Sugar Plum Streusel Tart
Equipment
- Loaf pan or tart pans
- Food scale
- Glass bowls
- Knife
- Kitchenaid Mixer
- Beeswax cloth wrap
Ingredients
Tart Dough
- 202 Grams Flour
- 12 Grams Sugar
- Pinch Salt
- 71 Grams Butter, cold
- 42 Grams Water, cold
Filling
- 5 Plums, any variety
- 1 Lemon, zested and juiced
- 60 Grams Sugar
- 8 Grams Cinnamon, ground
- 5 Grams Nutmeg, ground
Struesel Topping
- 240 Grams Flour, AP
- 371 Grams Sugar
- 3.5 Grams Salt
- 227 Grams Butter, cold
- 90 Grams Oats (optional)
- 45 Grams Almond slivers (optional)
Instructions
- Begin by making your tart dough. Place your flour, sugar and salt in the bowl of stand mixer and mix together using the paddle attachment. You may also do this by hand. Cut your butter into small cubes before adding it in to the mixture and mixing until the fat has broken down into small pea size pieces. Once you have achieved this consistency, add in cold water and mix just until the dough comes together. Wrap your dough in a beeswax cloth and place in the fridge to chill.To make the filling:Cut up your plums and place them in a large bowl. Measure the sugar, cinnamon and nutmeg directly into the bowl and then squeeze and zest your lemon onto the plums as well. Mix to combine and then set aside. To make the struesel:Place all of your dry ingredients into a bowl and mix to combine. I honestly like to do this by hand if my mixer was already dirty. Cut up your butter into small cubes and then work the butter into the dry ingredients until the mixture resembles a crumble. It should look almost like wet sand. Place this into the fridge if you are not ready to use immediately. Preheat your oven to 400 F and prepare either your tart pans or if you were planning to make this without the tart dough, prepare a loaf pan to make a fruit struesel. To make the tarts, line your tart shells with tart dough, fill with some plum filling and then spoon on your struesel mixture. To make your struesel you would simply place all of your plum mixture into the bottom of a loaf pan and top with your struesel. Bake for 25 minutes for both methods. Serve immediately with ice cream or chill for a delicious desserts at a later date! This should keep in your fridge for about a week.
