Dessert for Tomorrow

Mmmm Dessert

After an exhausting Saturday I decided to spend the day today relaxing.  For me that means baking. I know it's 800 degrees outside.  That's what air conditioning is for.

I got some yellow plums in my organic box that I wasn't eating fast enough so I figured I'd bake them up in a tart.  And I made some Heath Bar chocolate chip cookies for good measure.  You know, just in case.  You never know when you're going to need a good cookie.  Or a beer, but that's another post.

So today you get a recipe.  Whether you want it or not.  My tart recipe is pretty good so I want to get it down somewhere and this is as good a place as any.  Lucky you.  Seriously.  This is a fantastic tart.  You don't even have to use plums.  I usually use apples.  Or pears.  But I didn't have apples today.  Or pears.  I had plums.  I said this earlier.  You should pay attention.

Ok, for the recipe:

Plum or Apple or Peach or Berry or Pear Tart

Filling:
About 1 1/2lb of whatever fruit you want.  Or happen to have on hand that's not so far gone you can't cut the bad parts off and still have enough to use.
2 Tbsp of flour if you're using apples or pears
OR 2 Tbsp of corn starch if you're using plums, peaches or berries
A little bit of sugar, like a tablespoon or so.  Not much though otherwise it covers the natural flavors of the fruit.  I usually use dried honey instead.  It's better than the sugar but I've only seen it at the Korean market.  A health food store might have it.  I don't know how much trouble you want to go to.  It's just a tart.
Juice from 1 lemon
Grated peel from the same lemon.  Or use a second one.  Maybe you have a tree and can waste lemons.  I don't pretend to know what you do.
For Apple or Pear:
2 large spoonfuls of orange marmalade.  Or gooseberry jam.  The one from Ikea is really good.  Yes, I said Ikea.  Ok, you could probably use this for the plum or peach or whatever.  Try it.  Be creative.  Let me know how it works out.  Really.  I want to know.  It's the least you could do.

Crust:  On a side note, this crust is good for savory fillings, too.  If you're into that sort of thing.
1/2 Stick of cold butter.  Seriously.  There's no negotiation on this.  If your butter is room temp it won't work.
1/2 Package of cold light cream cheese, about 4oz.  The little box of foil wrapped cream cheese.  You know the one I mean, don't pretend you don't.  Or play dumb.  Whatever.  It's your crust.
2C of flour
1/2tsp Salt
Ice Water

Directions:
For the crust...after putting the flour and salt in a bowl cut the butter up into cubes and add to the flour/salt mixture.  Cut the butter into the flour using a pastry cutter or a fork.  The pastry cutter is a really good investment if you like to make anything that requires cutting butter into flour.  It looks like this:

You can find these at Target

The butter has been incorporated into the flour when the flour looks like coarse meal, with small lumps rather than fine and powdery.  Next do the same thing with the cream cheese.  Once it's all incorporated add 2 tablespoons of the ice water and stir it in with a big spoon.  I use a big bamboo spoon.  Keep adding the ice water a little at a time until you form a dough.  It shouldn't be sticky.  If it is, you added too much water.   If it's not too sticky you'll probably be ok.  Once you've got a ball of dough form it into a thick disc on some wax paper.  Or foil.  Or plastic wrap.  Something it won't stick to, you get the idea.  Wrap it up and stick it in the freezer.   It's not going to freeze.  You'll be getting it out in a minute.  Don't argue.  Keep reading.

For the filling....cut the fruit up, skins and all.   Cut it up so it looks nice.  No one wants to eat butchered plums.  Add the bit of sugar, the flour or corn starch (remember, either/or NOT both).  Toss in the grated lemon peel and squeeze in the lemon juice.  If you're using apples or pears, take the orange/gooseberry marmalade and put it in a measuring cup.  Add a little bit of water, like a spoonful.  Warm it in the microwave for about 20sec.  Stir it up and pour into the filling.  Gently mix the filling by folding the fruit over getting it evenly coated in the other ingredients.

Put it all together...Now go get the dough out of the freezer.  It shouldn't be frozen.  If it is you either have a super high power freezer, live in the Antarctic or were incredibly slow preparing the filling.  Like hours slow.  If that's the case, go get your mom to help you finish the rest.  You're not going to make it.

Roll the dough out on a flour covered board to about 1/2 inch thick.  Maybe a little less but a 1/4 inch is too thin.  Transfer the dough onto a foil covered cookie sheet.  Trust me on the foil.  Sometimes the filling juices will run out and burn onto the pan.  It's way easier to clean up by just pulling off the foil.  Unless you like scrubbing burnt sugar off pans.  I don't.  Pour the filling out into the middle of the dough arranging the fruit so it's pretty even around the middle but spreading out toward the edges.  Just not too far because you're going to fold the edges over the fruit.  Not all the way to the middle.  You want to leave an opening.  Look back at the picture.  You can see the plums inside.  That's because it's open.  Not closed.  If this is confusing, go get your mom.  Seriously.  This will only end badly without her.

Bake it at 350F for about an hour.  Maybe a little more if your oven runs cool, a little less if it runs hot.  Mine runs pretty true.  I can't say for yours so you'll have to figure it out.  On your own.  Just check it after 45 minutes.  It's done when the crust is lightly brown and the filling is bubbling.  The edges of the fruit that's poking out might look a bit singed but it's ok.  Don't point it out and no one will notice.  And don't mention your mom had to help you.

I'm not doing the recipe for the cookies.  Look on the back of the chocolate chip bag.  It's close enough.  Not as good as mine but it'll do.  For now.  Until I bake cookies again.  Then I'll share.  Maybe.  If I feel like it.