Sugar Plum Tart

It’s official: I’ve been blogging for five years at Sugar Plum.  Five years is a long time! 

I’d like to thank my manager, my personal assistant, my accountant… just kidding.  I want to thank YOU!  Thanks for sticking by and reading for all these years.  I really appreciate it!  I don’t know why you keep coming back, but you do.  Thank you. 

I feel like all of you know so much about me, but I barely know anything about you.  I wish that could change.  I have gotten to know a lot of you through your comments.  Thanks for leaving those.  I know they’re a pain in the neck. 

I’d also like to thank my family, and friends with putting up with me taking pictures of the food (for the blog) every time we go out to eat.  I’m sure it’s embarrassing. 

 
I’m going to keep blogging as long as I can.  I’m hoping to get better.  I want to improve my writing, photography, and recipes.  I also want to make some changes to the blog, and make it easier to use.  Everything is put on hold right now while I’m in school, though. 

Here’s to another five years!  Let’s all raise our glasses of chocolate milk!

Here are some posts from my first year of blogging. 

October 2007 – Oktober Fest Brownies.

November 2007 – Caramel Pecan Pie.

December 2007 – Peppermint Stick Ice Cream.

January 2008 – Sweet & Salty Chocolate Peanut Butter Bars.

February 2008 – Amore Chocolate Cake.

March 2008 – Sweet Potato Cinnamon Rolls.

April 2008 – Double Delight Peanut Butter-Honey Cookies.

May 2008 – Blackberry-Lemon Poppy Seed Muffins.

June 2008 – Red Velvet Cake.

July 2008 – Rainier Cherry & Plum Crostata.

August 2008 – Midnight Chocolate Whoppers.

September 2008 – Kitchen Sink Bundt Cake.

October 2008 – Honeycrisp Apple Pie.





Here’s a sweet sugar plum tart for you; flaky pastry filled with a plum jam, topped with French meringue.


Sugar Plum Tart

Tart Dough1 1/4 cups unbleached all-purpose flour
2 tablespoons confectioners' sugar
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
1 large egg yolk, beaten

Plum Filling2 cups finely chopped ripe, peeled plums
1 tablespoon honey

French Meringue3 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 cup confectioners' sugar (sift after measuring)
1 teaspoon vanilla extract

Heat oven to 350 degrees F.

In a food processor, pulse together flour, confectioners' sugar, and salt until combined. Add in egg yolk, and pulse until a shaggy dough ball forms. Wrap in plastic wrap and refrigerate 30 minutes. When cold, evenly press dough into bottom and up the sides of a 9-inch tart pan.  Bake 20-25 minutes, or until golden brown. Cool on a wire rack.

To make the plum filling, in a small saucepan, stir together plums and honey; bring to a simmer.  Simmer 10 minutes, stirring frequently, until softened and mixture is thickened and jam-like.  Cool.

To make the French meringue, combine egg whites, granulated sugar, and cream of tartar in a large bowl.  Using a mixer with a whisk attachment, beat together until stiff peaks form.  Fold in confectioners' sugar and vanilla until combined.  Spread plum filling into tart.  Pipe meringue on top.  Bake at 350 degrees F. for 20 minutes, or until meringue is golden brown and crisp.  Cool on a wire rack.