Everywhere on the blogosphere, the gold and amber hues of autumn are beginning to appear on the plates. I am trying my hardest to not jump onto that band wagon quite yet only because summer is still quite present, the days are still hot and there is still some stellar summer produce at the farmers markets.
It’s hard to think of autumn recipes when summer produce is so abundant. I was at my local farm (at the Isabelle Farm stand in Lafayette) the other day and they were over flowing with gorgeous summer corn, leafy greens, heirloom tomatoes and a myriad of vibrantly coloured peppers.
The first of the fall pears and apples are beginning to appear and I am so waiting to get cracking with my autumn recipes. So many ideas!
In the meantime; another summer recipe showcasing some super sweet plums I found. This summer, I did not make any sort of berry or rhubarb pie like I usually do, except for the Apple Rhubarb Hand Pies, I made for Father’s Day, so I compromised with tart/pie and made this Plum Cardamom Crostata (or Galette).
Many, many years ago, before the blog, and at a time I was getting into enjoying baking and cooking, I was planning a Thanksgiving menu. Back then, I was an ardent Bon Appetite reader and religiously read the magazine cover to cover and very often cooked from it, and from many cook books. One such cookbook, had a beautiful plum tart showcased for some entertaining menu and I fell in love with it. It was beautiful; crisp, buttery golden pastry layered with ruby red plums.
I decided that this show stopping tart just had to be on my Thanksgiving table and it was added as one of the many desserts I had planned to bake. When the time came to go shopping for all the ingredients, of course, there were no plums to be found. In November, they are not exactly easy to come by. Back then, I was just beginning to understand about seasonal foods and fruit. I will never forget that Thanksgiving and my tart that never was! Since then, I have paid particular attention to seasonal produce and never been caught in that position again!
For some reason, that plum tart has never left my mind. I guess it was a learning experience. However, this tart is not the same tart. I rarely have time to cook from books any more, unless it’s a world cuisine cookbook. In between, children, husband, running around, housekeeping, grocery shopping and this blog and developing recipes, stopping to cook from book is a rare pleasure. Not to mention, I can’t even remember the book that has that particular plum tart recipe. But I have never forgotten the experience! Even as I was preparing this tart, I had to think back to my Thanksgiving experience! I must’ve taken it very hard 
Fast forward many years and here I am, older and wiser, well, older for sure. So, this summer, when plums are abundant, I give you my long awaited plum tart, Plum Cardamom Crostata.
If you love cardamom, you will love this crust. I adapted a pastry recipe from Jacques Pépin and actually, like it better than the one I always use; it’s so gorgeously flaky and buttery; like eating a croissant. The cardamom is fragrant, not strong, but you can definitely tell its presence and it smells wonderful. The plums sit atop a rich, luscious, almond cream (it’s a frangipane).
- Pastry
- 1 1/2 cups/200g all purpose/plain flour
- 1 teaspoon freshly ground cardamom
- 2 tablespoons organic sugar, powdered or granulated
- pinch salt
- 1 1/2 sticks/170g chilled butter, in small cubes
- 3-5 tablespoons ice water
- ALMOND CREAM
- 1/2 cup/65g ground almonds
- 1/4 cup/55g organic sugar
- 2 tablespoons/25g all-purpose/plain flour
- pinch salt
- 3 tablespoons butter, softened
- 1 egg
- 1 teaspoon vanilla
- FRUIT
- 4 red or black plums, sliced 1/4 inch wedges
- 1 tablespoon sugar
- 2 tablespoons cream/milk to brush on pastry
- raw sugar for sprinkling on crust
- PASTRY
- Prepare the pastry first so that it can chill for a few minutes before baking.
- Easiest way to make the crust is in the food processor but it can also be done by hand.
- In the bowl of a food processor bowl, place the flour, sugar, cardamom and salt.
- Pulse a few times to mix.
- Add the butter pieces and pulse until the butter is broken up an incorporated throughout.
- The mixture should look like coarse bread crumbs.
- Add the water start with 3 tablespoons.
- Pulse to see if your dough comes together.
- Depending on the humidity and the dryness of your flour, you may only need 3 tablespoons.
- I always need about 5 or 6 because Colorado air is dry.
- You want the dough to stick when you pinch between your fingers.
- Don't over process and make a ball in your processor.
- Once the dough is holding when you pinch, tip out onto a counter and make a ball using your hands.
- Gently kneading a little to get it to hold together.
- The butter content is high in this dough so you should need little water and it should come together nicely.
- Flatten into a disc shape.
- Get a baking sheet ready and a piece of parchment paper cut to fit the baking sheet or baking mat.
- Place the disc of dough onto the parchment paper on the counter and roll out into a circle about 14-16 inches.
- Place the rolled out dough and the parchment paper onto the baking sheet and chill for about 15 minutes.
- ALMOND CREAM AND PLUMS
- While the pastry is chilling, make the almond cream and prepare the plums.
- Toss the plums in the sugar and set aside to macerate.
- In the processor bowl, add the ground almonds, sugar flour and salt and pulse to mix.
- Add in the butter, egg and vanilla and process to a paste.
- Set aside until ready to bake the crostata.
- Preheat the oven to 400℉/200℃.
- Remove the pastry from the fridge.
- Spread the almond cream paste over the top of the crust leaving 1-2 inches around the edges to fold over.
- Arrange the plums over the top decoratively or toss them in rustically.
- Start to fold over the edges of the crust all around, pleating them slightly.
- Brush the edges with cream, milk or egg wash and sprinkle raw sugar all around.
- Bake until golden brown and juicy, about 40-50 minutes.
- Serve warm or at room temperature.
I hope everyone has a fun filled weekend planned. Mine starts with a wonderful lunch with friends today (I’m taking one of these for dessert), I’m looking forward to relaxing, enjoying good food and great company. Saturday is Laith’s soccer game in Brighton which is about 45 minutes away and it’s a morning game so there’s no sleeping in. On a happier note, his team is 2-0 this season! They got it together after that miserable tournament a few weeks ago and they are a force to watch on the field. I am so proud of them :). Hoping for another win tomorrow.
Have a great weekend!!
Oh my, but this looks divine. This is my kind of Fall dessert. Thanks for the reicpe!
Thanks Adri! Thank you for stopping by
Nanzeen, this would be the perfect centerpiece for any table. I love rustic tarts and your addition to the almond cream is dreamy. Have a super week. BAM
Bam’s Kitchen recently posted..Rosemary Herbed Pork Chops with Shallot Wine Sauce
Thank you Bam!
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What a gorgeous, impressive crostata, Nazneen! I love cardamom…I bet the taste of this treat is to die for! Pinned!
Denise Browning@From Brazil To You recently posted..Apple Cider Baked Donuts with Maple Glaze…Welcome Autumn!
Laith is doing so well, congrats
The crosata looks delightful. Cardamom in the crust – what a brilliant idea!
Minnie@thelady8home recently posted..Eggless Vanilla ice-cream (no machine)
Thanks Minnie! Yeah, the guys are ecstatic they are 3-0!! The cardamom worked brilliantly in the crust!
got hooked to this tart….cardamom and plums together…bliss in every slice
Thank you Kumar!!
I can see why you wished to make this for Thanksgiving.. it would have impressed everyone at the table! It is truly stunning.. you’ve made the perfect crostata for any occasion! I’ll be on the look out for plums.. but I think they’re done here.. and we’ve got pears in the shops. xx
Barbara Bamber | justasmidgen recently posted..Cozy Autumn Decor | DIY Fall Wreath
Thank you Barbara! It’ll be great with pears too! In fact, it’s one of my favourites with pears!
Divine! I’m loving the cardamom in crust. And that almond cream sounds so delish
Kiran @ KiranTarun.com recently posted..Coconut Panna Cotta w/ Balsamic Fig Compote
Thank You Kiran, I love frangipane, always adds such a nutty creaminess to desserts.
Lovely dish! I’d do an apple crostata for Thanksgiving. And this great plum one for right now! This is such a nice recipe – thanks so much.
john@kitchenriffs recently posted..Lentil and Tomato Soup
Thanks John! Yes, I learnt my lesson with the whole plum tart for Thanksgiving thing! Apples and pears are the best in this!
Beautiful photos Nazneen. I’ve got cardamon in the pantry that I just don’t use enough. And it’s such a wonderful flavor. Thanks for a great recipe.
Lea Ann (Cooking On The Ranch) recently posted..Mediterranean Salmon
Thank you so much Lea Ann! The cardamom worked wonderfully in the crust. I hope you get a chance to use your cardamom.
Shades of Spring on my end of the world Nazneen but the colours are still relevant to our season! What a gorgeous recipe! We’re coming into plum season here, can’t wait to try this one later
Lisa the Gourmet Wog recently posted..Homemade Ricotta Cheese! Easier than you think!
Thanks Lisa! Yeah, you guys are getting into the spring flavours, which are great in their own right! We shall enjoy the autumn flavours in the mean time!
If Orange Blossom water is my right achilles heel, Cardamom is my left. I adore it. I think I must have been born in the middle east in another life! This ticks all the boxes though – frangipane, cardamom and fruit. Brilliant!
Jas@AbsolutelyJas recently posted..Goat in Honour of Benard
I think so Jas!! But I think you’re a world wide connoisseur!
I was bummed out about all the fresh Summer peaches going away and completely forgot about plums…just gorgeous! And I love how you spiked it with cardamom..yum!
Thanks Angela!I too am bummed about the peaches though, they were so good this year!
I too am older and wiser and I try to buy seasonal items. This is not too difficult in NYC where the practice seems common.
The crostata looks delicious and perfect!
Ameena recently posted..she’s nothing like me
Thanks Ameena, and yes, you should have no problem in NYC with seasonal produce!
Looks absolutely gorgeous Nazneen, and you know I love cardamom.
David Crichton recently posted..Raspberry and Almond Slices.
Thanks Dave, and yes, I do know of your affection to cardamom!
Oh my – you put cardamom in the crust!!! Gawsh golly – what an amazing idea! I think I can just chomp on that crust – the fruit and almond cream are a delightful bonus! Love this
Shashi recently posted..Muesli & White Chocolate Bars
Thanks Shashi!You know? It worked really well in the crust and with the frangipane cream, it kinda had a halwa taste going on!
Nazneen, love all the flavors. I would love to sit and take a bite of this goodness.
All the best to your son, great. ENJOY!
Ash-foodfashionparty recently posted..PANEER TIKKA with YOGURT MINT SAUCE
Thanks Asha! I would love to have you sit with me and enjoy this
This looks like sheer heaven – cardamom is an amazing spice, isn’t it? I can’t understand how some people don’t like it! My wife would love this… she’s allergic to raw plums so served like this I think she’d be all over it!
Charles recently posted..Port Jelly to be jelly of!
Thanks Charles! I don’t know how people don’t like cardamom! My rice pullaos and kormas and desserts would be lost without cardamom!
What a gorgeous dish!!!
I would have loved to be there to share it with you
So YUM!
I am pleased to have found your site, the dishes all look amazing!
GourmetGetaways recently posted..Margaret River in a Mouthful -7 Top Wineries
I would love to have had you here to enjoy some with me! Thank you Julie!
Spices and sweet again! I can never have enough of it….especially when it comes packaged so beautifully with bright red plums, frangipane and crisp fragrant pastry. You manage to outdo yourself Nazneen…every time! Have a great weekend:-)
Sugar et al recently posted..Raspberry Meringue Mille-feuille
Thank you Sonali! Your words are very kind but quite unwarranted , I think!
I love your use of cardamom, it is so wonderful and so underused. Its definitely one of my favorite spices. This recipe makes me wish I still had access to my kitchen.
Hope you have a wonderful weekend ahead.
*kisses* Heavenly
Heavenly recently posted..How to Get Happy
Thanks Heavenly! I hope you start posting recipes soon! Can’t wait to see what you cook
Great looking tart, I bet the cardamom and the frangipani are delicious together. Glad to hear you’re having some time to enjoy with friends. I’ll keep my fingers crossed for Laith’s soccer game. GG
glamorous glutton recently posted..Boot Fair Bounty
Thanks GG! Your best wishes worked, Laith and his team won their game!