I don’t talk much about my work, but I am a food stylist and September is the start of the busy season after a more languid summer of work. September is the time to rev up the cookbook projects, magazine articles, restaurant menus…get back into the swing of things…and it pretty much doesn’t slow down until the Spring thaw…so I have been away from my kitchen more than I like, not so much time to experiment and play. Not so much time to ponder food and drink…Along with food styling assignments I have found a bit of time here and there to make some of my quick & easy mini art pieces that always seem to have food as the subject..and I recently made the quickest plum tart in the world for a photo shoot. So this is my “End of September Still Life Using Plums & Paper”.
“A Recipe for the Most Simple Plum Tart in the World”
Ingredients: 3 or 4 ripe plums or plucots, Turbinado Style Vanilla Sugar or any Vanilla Sugar, 2 tsp cornstarch, 1 pie crust (use your favorite recipe or a store-bought crust), 3 tbsp butter cut into chunks, powdered sugar
1. Preheat oven to 375 degrees. Wash & pat dry plums. Cut in half & remove pits. Slice & place in a mixing bowl. Sprinkle 2 tbsp sugar & the cornstarch over the fruit and toss together well. The plums will release a bit of juice which is just perfect. Set aside.
2. Roll pasty out into a large circle about 12 to 15 inches in diameter and place pastry on a baking sheet lined with parchment paper.
3. Spread Plum mixture over the center of the pastry leaving a few inches all around uncovered. Dot with butter. Sprinkle a bit more vanilla sugar over all.
4. Fold excess dough up and over the fruit, overlapping & crimping together a bit. Bake in preheated oven for about 25 minutes or until golden brown and bubbly. Remove from oven and serve with a dusting of powdered sugar. Very easy, very quick…
A few more “Plums on Paper”
“eat more plums”