Plum and almond tarte

This is my last week in France, I am staying at my parents house. It's the season for plums and peaches here. Plums for me sound like the end of summer.

I miss my garden in Philadelphia and I can't wait t be back home.

I know many of the plants grew a lot. I can't wait to share with you what's going on in my little jungle. 

This week we did pick some plums from my aunt’s orchard.  It's a very sweet and delicious plum called "Reine Claude".

I want to share with you a simple recipe for a plum tart. 

(this is my mom's recipe )

Plum and almond tarte

For the dough ( pate brisee ):

1 2/3 cup of flour 

1/2 cup of butter 

1/2 cup iced cold water

1/2 tsp salt

Filling, frangipane :

1/2 cup of white sugar 

100 gr of almond powder ( sorry I don't know in cups )

1 egg + a yolk

1/4 cup of butter

Prepare the dough by slowly bringing the ingredients together with your hands to form a ball and let it sit for at least half an hour. Be careful to not overwork it.

Prepare the frangipane, mix the egg and yolk, add the sugar, the melted butter and almond powder. 

Wash and cut the plums in two. Put aside for now. 

Heat your oven at 350F degrees. 

Roll the dough in a pie pan and cook for 5 minutes.

Take the dough out of the oven and pour the frangipane into the tart. 

Smooth over the surface with a spatula and cover the frangipane evenly with the plums.

Sparkle some sugar on top of the tart

Bake for 30-40 minutes or until the pastry is crisp and golden-brown and the fruit is tender.

Serve warm with whipped cream or creme fraiche.

Enjoy !

Leeks

It's the first time we have grown leeks and it has been a success.

We have a lot of them. It's not a problem because I love them. I will slice the ones we have extra and freeze them to use later. 

 Growing up my mother would cook leeks often, in soups, simply boiled, in "pot au feu" or also in a "tarte" 

This week I will share with you a "tarte aux poireaux" ( leek pie )  

Recipe : Tarte aux poireaux ( leek pie )

For the dough ( pate brisee ) : 

- 2/3 of a cup butter ( room temperature )

- 2 1/2 cups  flour

- 1/2 teaspoon of salt

- 1/3 cup of water ( room temperature )

For the filling :

- a couple of leeks

- 3 medium potatoes

- 5 eggs

- 1 cup of milk

- salt and pepper ( other spices if you want  ) 

- 8 oz. sharp cheddar cheese

In a large bowl add the flour then the butter (cut in small pieces and at room temperature- soft). 

Add the salt and mix well until all the butter is mixed with the flour, it will be still pretty dry. This is when you add a little water ( slowly until you get the consistency you want ) and mix it until you can form a ball. 

Cover and let it sit at room temperature for 1/2 hour. 

Pre-heat your oven at 350 degrees.

Roll out the dough. Fit it into a standard pie pan and make holes in the dough with a fork.

Place the dough in the oven for 5 minutes.  

Peel and slice the potatoes then boil them for 10 min.

Sauté the leeks with olive oil.

In a bowl mix the eggs, add the milk salt, pepper ( other spices ) 

Add one layer of potatoes, one layer of leeks one layer of potatoes and one of leeks.

Add the egg and milk mixture.

Slice the cheese and add it on the top of the "tarte"

Cook the pie in the oven for about 40 minutes until the top is a little browned.

With the extra dough I had I made a little heart shape one...

Enjoy !