Mirabelle (Yellow) Plum Tart

Last year when we got these little yellow plums, known as Mirabelle) from the CSA we were completely confused and perplexed. The plums I've always seen have been a deep, dark reddish purple, and about twice the size of our vibrant yellow friends. So, we couldn't quite figure out what to do with them. But this year, I was prepared, sort of.

Plum Galette

Because I discovered that galettes are fun and we had a bajillion plums and my best friend's family was visiting and they love plums. Enter the plum galette. 

Crust ingredients:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. Crisco
2 Tbsp. ice water
Directions:

1. Combine flour, salt and crisco. Cut Crisco through with knife and combine with flour. Combine until Crisco is combined with flour mixture. Add water and roll out on a flat, flour coated surface. Lay flat on parchment paper

Filling ingredients: 

1 1/2 pounds of plums

3/4 c. sugar
1/3 c. water
2 Tbsp orange juice

dash of salt

3 Tbsp. flour
2 Tbsp. melted butter
2 Tbsp. raw sugar

Directions:

1. Quarter plums and mix with the 3/4 c. sugar, water, orange juice, salt and flour. Place in the middle of the pie crust and fold up the edges.
2. Brush pie crust with melted butter and sprinkle with raw sugar. Bake at 400 for 45 - 50 minutes.
3. Serve with vanilla ice cream (duh).

Plum Upside Down Cake

How many variations of plum desserts are there? We're well on our way to finding out.. This time my childhood best friend was visiting and we whipped up a plum upside down cake - with only minor burns ensuing. The plums created a delicious pseudo frosting and the sponge cake was perfect.

Recipe adapted from Martha Stewart and Drizzle and Dip

Ingredients
10-12 red or purple plums
6 Tbsp. butter
9 Tbsp. sugar
1/2 tsp. cinnamon
1 c. butter, softened
1 c. sugar
1 c. flour
2 tsp. baking powder
4 eggs
1/2 tsp. almond extract

Directions

1. Cut plums into quarters and remove pits. heat 6 Tbsp. butter in a large saute pan over medium heat until it sizzles. Add plums and cook for 2-3 minutes.
2. Add 9 Tbsp. sugar and cinnamon. Cook stirring frequently, 10-15 minutes. Remove fruit with a slotted spoon and transfer to a baking sheet lined with aluminum foil. Remove pan from heat and save syrup.
3. Butter and flour a 9 1/2 by 2 inch round cake pan. Arrange cut fruit with cut edges down. 
4. Return syrup to medium heat and boil until thick with large bubbles. Immediately pour over fruit and set aside.a
5. Preheat oven to 325. Beat 1 c. butter and 1c. sugar until light and fluffy. Add almond extract and eggs one at a time, allowing to fully combine between each addition.
6. Pour over plums and cook 1 hour.
7. Let cool, run a knife around the outside edge and invert.