Sunday, April 20, 2014

almond plum tart + greetings and eatings

It started with an Instagram hashtag but, with perhaps irrationally high hopes I now venture into Blogland for my first legit #thekaikitchen post. I've always felt that writing solidifies the realness of things as time passes, but lately I've been forgoing the written word in favor of in-the-moment, mental memory-saving and blissful enjoyment of the little things- which is really just a nice way of saying I haven't been taking pictures or writing for jack squat. 

Hopefully the act of creating this blog will force me to make and think more frequently. If you've stumbled upon this page, enjoy!



For my inaugural post, with camera in hand and mind in stomach I set out to capture the makings of a quiet Saturday. I met up with a good friend and we ventured to the good ol' Berkeley Bowl, meandering through the aisles and stopping at whatever caught our fancy. 

We drove back to her apartment with our gleefully purchased loot and set into a rhythm of things. Janice set out snacks for us--fresh crusty rosemary bread, soft brie cheese, and juicy strawberries, as we sipped our coffee and attempted our first Pinterest-worthy tart. It turned out beautiful and crumbly, and the tartness of the plums was a satisfying complement to the buttery crust. This would be amazing as a brunch accompaniment or as a warm dessert (with ice cream!) enjoyed on outside tables. What are you waiting for?! Here's the recipe:

Almond Plum Tart


recipe
for one 9-inch tart
to be enjoyed with spring weather, soft music, and wonderful company.

ingredients
crust:
-1/2 cup butter, melted
-3 tbsp granulated sugar
-1/4 teaspoon salt
-1/2 cup all purpose flour*
-1/2 cup oat flour*
-1/4 cup almond meal*
*I enjoyed this combination of flours, but you can really use anything you like! A crust made with solely all purpose flour would taste equally delicious.

almond cream filling:
-1/2 cup almond meal
-1/4 cup granulated sugar
-1 egg
-4 tbsp butter
-1 tsp vanilla extract
-2 tbsp all purpose flour

topping:
-2-3 fresh plums
-2 tbsp blueberry jam*
-a bit of sugar
I used blueberry but again, use whatever you have! Raspberry or plum would also be excellent choices.

directions
Oven - 350 degrees.

For crust, mix butter, sugar, salt, all purpose flour, oat flour, and almond meal. Rotate the bowl with your hand as you fold the mixture into itself with a spatula, stirring just enough to incorporate ingredients. Empty the dough mixture onto a greased tart pan, gently forming the dough into the bottoms and sides of the tart with your spatula (or, if you're like me, get down with your messy self and use your fingers to pat the mixture in place). Cover with plastic wrap and refrigerate until firm, about 30 minutes, then bake in the oven until slightly firm and golden, about 12-15 minutes.

To make the almond cream filling, whisk all ingredients together in a large bowl until just combined. Pour the filling over the crust and spread smooth with a spatula. Slice plums in thin slivers and arrange in a circle around the outer edge of your tart, then in a smaller inner ring. Be sure to sneak bites of extra plum pieces as you work. 

Melt the jam in a small saucepan on low heat, then pour evenly over the plums as a glaze. Pop the entire tart in the oven and wait patiently (I know it's hard) for 30 minutes as it bakes to perfection. Once the filling is set and the plums are a soft, deep red color it's time to enjoy the fruits (haha) of your labor. 

Sprinkle with sugar and serve with dairy weapon of your choice: creme fraiche, whipped cream, ice cream, or on its own. Enjoy your tart with almond milk or tea, or perhaps water in mason jars. This can be enjoyed with good company or with a good book- it's your preference.