Santa Rosa Plum Compote Recipes

SANTA ROSA PLUM GALETTE

Steps:

• To prepare dough, in a food processor, combine flours, sugar and salt and pulse a few times. Add butter and cream cheese. Process until mixture just comes together. Turn dough onto a piece of plastic wrap, press it into a disk, wrap it well and refrigerate until chilled, at least 2 hours or overnight.
• Heat oven to 375 degrees. Cut dough into 8 equal pieces. Roll each piece between sheets of plastic wrap into 1/8-inch-thick rounds (about 6 inches in diameter). Place pastry rounds on one or two baking sheets that have been lined with parchment paper or nonstick liners. Chill rounds while preparing filling.
• For filling, in a food processor, combine almonds with 1 tablespoon of sugar. Pulse until mixture becomes a fine meal (avoid over-processing). Add butter, 2 eggs, flour, vanilla and salt and process until combined.
• In a bowl, beat remaining egg with 1 tablespoon water. Brush this egg wash over prepared pastry rounds. Spoon about 2 tablespoons almond filling in center of each pastry round and spread it to within 2 inches of the edge. Arrange plum slices in a spiral over filling. Sprinkle raw sugar generously over plums. Fold edges of tart dough up over edges of plums. Dough will overlap.
• Bake tarts until pastry is golden brown, about 18 to 20 minutes. Serve warm with whipped creme fraiche or vanilla ice cream.

SOUR CREAM TART WITH SANTA ROSA PLUM COMPOTE

Steps:

• Butter bottom of 9-inch tart pan with removable bottom. Finely grind flour, nuts, sugar, and salt in processor. Add 6 tablespoons butter. Using on/off turns, blend until coarse meal forms. Add egg yolk; blend until moist clumps form. Press dough over bottom and up sides of pan. Pierce crust with fork. Freeze until firm, about 30 minutes.
• Preheat oven to 400°F. Bake crust until golden, 13 to 14 minutes. Cool completely.
• Place water in very small cup. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
• Whisk egg yolks, sugar, and cornstarch in medium bowl to blend. Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer. Gradually whisk hot milk mixture into yolk mixture. Return to same saucepan. Stir over medium-high heat until custard thickens and boils, about 2 minutes. Remove from heat. Scrape in gelatin mixture and stir to dissolve. Let stand 5 minutes.
• Transfer custard to metal bowl. Discard vanilla bean. Set bowl over another bowl filled with ice and water; stir until cool but not set, about 15 minutes. Fold in sour cream. Spread filling evenly in crust. Chill tart until filling sets, at least 2 hours and up to 6 hours.
• Cut tart into wedges. Spoon plum compote over and serve.