Plums

Plums. I have plums on the brain. Who does not love plums?! Lauren, friend & recent provisioner, gave me a l a r g e bag of plums last week. I can't say that I had planned to spend as much of the weekend in the kitchen as I did, but I can't bear to see good fruit go to waste. We were in the midst of a heat streak so I had to have fans blaring away as I cooked. I made 18 pints of jam. Plum & plum/blueberry (I also had some blueberries that needed to be used). Next came the plum tart. I really was not sure how I would like the recipe - but it turned out very well ! Next, because I had be up to my elbows in plums I had to journal about them!

I just began a wonderful class with Sharon Boggin through Joggles called "Studio Journals: A Designer's Workhorse". I had wanted to add more visual elements to my journaling and thought that this class might inspire me. I'm not sure that this is what Sharon is talking about doing - but it worked me since plums were a definite part of my weekend ! If you have not made yourself acquainted with Sharon's work I would encourage you too.

Plum Tart Recipe from Food Network Courtesy of Ina Garten's "The Barefoot Contessa Parties"

2 cups all-purpose flour 3/4 cup finely chopped walnuts 3/4 cup light brown sugar, lightly packed 12 tablespoons cold unsalted butter (1 1/2 sticks), diced 1 egg yolk 2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise Preheat the oven to 400 degrees. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin-side down, to form a flower pattern; begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.