![]() This month, Katherine and her “mama,” Sarah, have made a classic family recipe dairy free. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma's Table with appropriate and specific direction to the original content.This post is a monthly feature for our Kids Can Cook section by the Hatfields. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. © Selma Jeevanjee and Selma's Table, 2013 - 2015. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content. © Selma Jeevanjee and Selma’s Table, 2015. Can be served warm or cold with a spoonful of creme fraiche or a scoop of ice-cream.Cool in the tin, on a rack for 10 minutes and then remove the sides to finish cooling.The tart is ready when the pastry has puffed up a little around the fruit and has taken on a golden hue with a deeper colour to the edges.Bake for 50-55 minutes, checking after 40 minutes.If you need more fruit then use the additional plums. Leave a little margin of pastry between the edge of the tin and the fruit. Depending on the size of the plums, slice each half into 3 or 4 slices and lay in two circles on top of the pastry. De-stone 4 of the plums by cutting in half and twisting.Tip the mixture into the baking tin and gently pat down to even out into one layer – you mustn’t compact it and nor should you pat it up the sides.Add the egg and butter and using a pastry blender, two knives or a fork, cut the mixture together until it starts to clump and there is no flour showing. If you are making it by hand, place the flour, sugar, ground almonds, baking powder and salt in a bowl and mix well to combine.Using a food processor Place the flour, sugar, ground almonds, baking powder and salt in the bowl of a food processor and pulse to blend. Pour in the egg and butter cubes and process until it looks like damp sand.You will also need a 22 cm loose bottomed or springform tin, the bottom lined with a parchment circle. We never make a pudding as we would all much rather have a cheese course but once (3 years ago according to my notes), I made this Rustic Plum and Blueberry Tart to have just incase anyone felt like a sliver of something sweet and I have been making it ever since.Īdapted slightly from the wonderful blog, Orangette by Molly Wizenberg INGREDIENTS ![]() Once I made pasta dough and brought my pasta roller because I wanted to make a ravioli – medley of mushroom as it turned out and once I made a mustard and rhubarb relish which I wanted to serve with mackerel but there were none to be had in the market that day. Sometimes we invite friends who arrive in the evening together with our family members and it is always a warm, convivial day finishing late into the night. We all have some idea of what we would like to cook before we get to the market and I usually bring something pre-made with me. I think that N has made this every time now – it’s a regular on our “menu”. ![]() One of my favourites is a seared scallop on small disc of crispy black pudding with a mustard and creme fraiche sauce. Over more refreshments, the menu is finalised, purchases are made, wine is bought and we repair to one of our homes, usually M & B’s, to spend the rest of the afternoon prepping and cooking to produce a tasting menu of 6 – 8 dishes. Bread cubes, sometimes dipped in olive oil, are nibbled, cheese is greedily sampled, vegetables are gently prodded, seafood is admired and appraised, meat is pondered and sometimes a little matchmaking is attempted. ![]()
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