On low speed, beat in the eggs one at a time, then add the sour cream, zest, and vanilla. While the caramel bubbles, cream the butter and remaining 3/4 cup of sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Swirl the pan, and pour evenly over the plums. Cook over high heat, until it turns a warm amber color and registers about 360☏ on a candy thermometer. Preheat the oven to 350☏ and line a 9-inch springform pan with parchment paper.Ĭombine 1 cup of the sugar and 1/3 cup water in a small saucepan. The results were wonderful.Ħ tablespoons (3/4 stick) unsalted butter room temperatureġ pound plums, pitted and sliced into 1/2-inch pieces (about 5 to 6)ġ cup plus 2 tablespoons all-purpose flour It will help ensure the plums don't stick to the bottom. I ended up being low on all-purpose flour the day I baked this, and used half spelt instead. (Sound good? Give it a tweet!)ĭon't omit the extra step of lining the cake pan with parchment paper. Just eat the plums while they're still in season. Whatever you feel upon reading it is accurate. It means whatever you want or need it to. What I'm trying to say is who cares about what this poem really means. I think the fact that they were "so delicious and so cold," and perhaps so much better than he may have assumed they would be, prompted him to realize that they truly were special enough to apologize for taking. I don't think Williams set out to write this poem before tasting the plums. Over-analyzing removes the joy we receive from reading these words, smiling, and imagining how perfectly ripe those plums must have tasted. It might be as simple as this: A little poem about eating plums is too delicious to spend that much time thinking about. We forget to take out the trash until we can smell the onion peels. We eat plums our spouse might have been saving. You just want it to sound pleasing to the ear and be what it was meant to be: an honest response to a moment in time. You write it down, walk away, and there it is. Had he not devoured them, she would have eaten them herself that morning.įrom the mind of someone who once thought in verse, this is the kind of poem that just comes to you when it comes. "That you were probably saving for breakfast" reveals a certain intimacy, too, because the speaker assumed a purpose for the plums based on what he knew of his wife. He ate the plums, regretted it only enough to crack a smile as he was writing said note, then proceeded to take a walk and get on with the morning. Serve solo or with toppings of choice (we like ice cream).Personally, I like the idea that Williams left a note for his wife.Remove and let cool for about 10 minutes. Bake the tart for 40-50 minutes, or until the juices are bubbling and the top is crisp. Sprinkle the remaining crumble atop the plums.Begin on the outside and work your way in-like a flower. If you want to get fancy like Ina Garten, arrange the plums in a flower-shaped fashion. Add plums and place on top of crumble mixture, skin side down. Mix plums and vanilla in a separate bowl.Take 1.5 cups of the crumble mixture and press onto the bottom of a 9.5 inch tart pan (or skillet).Mix either in an electric mixer (on low) or by hand until crumbly. Once mixed, add butter, egg yolk, and salt. In a large bowl, combine flour, walnuts, and sweetener.Optional: don’t have enough plums? Replace half with apples for an apple plum combo!.2 lbs (4 cups) firm plums, (golden plums, black plums, red plums, they all work) pitted and quartered.This recipe is loosely adapted from a similar Food Network recipe by Ina Garten. Your friends will be blown away! Don’t give away your secrets though-pretend you slaved away over it. Not only is this tart super delicious, but it’s also incredibly easy. This recipe serves about 8, so it’s also great for sharing with friends (and you’ll get compliments galore!)-unless you’re like me and want to keep it all to yourself. With juicy plums and a buttery crumble, this is the perfect end-of-summer dessert-especially when topped with creamy ice cream. While turning on your oven might be the last thing you want to do in this heat wave, guaranteed you’ll want to turn it on for this plum tart.
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