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.

Zwetschgendatschi - Bavarian Plum Cake

After a very eventful, but fun wedding weekend, I'm very excited to bring you this recipe from the NPR website. Gesine describes this zwetschgendatschi (aka the most fun thing to say ever) - Bavarian plum cake - as the perfect bite of plum, and I couldn't agree more. The crust is like a big, crumbly, buttery sugar cookie - and the extra dough makes a delicious crumbly topping.

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).