Sour Cream Tart With Santa Rosa Plum Compote Recipes

SANTA ROSA PLUM COMPOTE

Steps:

• Combine plums, 1 cup sugar, and cinnamon sticks in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until plums are very tender and compote thickens, stirring often and adding 1/3 cup sugar if desired, about 45 minutes. Remove from heat. Cool completely. Transfer compote to bowl, discarding pits, vanilla bean, and cinnamon sticks. DO AHEAD: Can be made 2 days ahead. Cover; chill.

FRESH PLUM TART WITH SOUR CREAM TOPPING

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Line heavy large rimless baking sheet with foil. Roll out puff pastry on lightly floured work surface to 14-inch square. Cut off 1-inch-wide strips from each side of square. Brush strips with beaten egg. Place strips atop edges of pastry square, egg side down, pressing to adhere. Trim ends to fit. Transfer pastry square to prepared baking sheet. Combine almonds, 2 tablespoons sugar and flour in small bowl. Sprinkle evenly over bottom of pastry. (Can be made 3 hours ahead. Chill.)
• Place plums in large bowl. Add 4 tablespoons sugar; toss to coat. Arrange plums decoratively over almond mixture.
• Bake tart until pastry is golden brown and puffed and plums are tender, about 30 minutes. Transfer pan to rack. Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
• Stir preserves and water in heavy small saucepan over low heat until preserves melt. Brush over warm plums.
• Beat cream, sour cream and 1 tablespoon sugar in medium bowl until soft peaks form. Serve tart warm or at room temperature with sour cream topping.

SOUR CREAM TART WITH SANTA ROSA PLUM COMPOTE

Steps:

• Butter bottom of 9-inch tart pan with removable bottom. Finely grind flour, nuts, sugar, and salt in processor. Add 6 tablespoons butter. Using on/off turns, blend until coarse meal forms. Add egg yolk; blend until moist clumps form. Press dough over bottom and up sides of pan. Pierce crust with fork. Freeze until firm, about 30 minutes.
• Preheat oven to 400°F. Bake crust until golden, 13 to 14 minutes. Cool completely.
• Place water in very small cup. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
• Whisk egg yolks, sugar, and cornstarch in medium bowl to blend. Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer. Gradually whisk hot milk mixture into yolk mixture. Return to same saucepan. Stir over medium-high heat until custard thickens and boils, about 2 minutes. Remove from heat. Scrape in gelatin mixture and stir to dissolve. Let stand 5 minutes.
• Transfer custard to metal bowl. Discard vanilla bean. Set bowl over another bowl filled with ice and water; stir until cool but not set, about 15 minutes. Fold in sour cream. Spread filling evenly in crust. Chill tart until filling sets, at least 2 hours and up to 6 hours.
• Cut tart into wedges. Spoon plum compote over and serve.