Hello and welcome back to part Two of our “COOKING AND BAKING OUR WAY THROUGH CHEZ PANISSE” WORKSHOP. For a little history on the glorious Chez Panisse Restaurant in Berkeley California and Alice Waters click Here You can also get the first recipe, which is a delicious Chez Panisse calzone
Oliver loves to cook and bake, He’s only four and can make one delicious pie crust. We used all organic ingredients to keep with the organic fresh and delicious feel of Chez Panisse
This homemade caramel sauce is so yummy and easy to make
Oliver is very focused as he glazes the crust so it bakes up to a delicious golden brown.I was so inspired by all the plum recipes in Chez Panisse’s cookbooks that I decided on a Plum Tart. I used a recipe based on The Ginger creek Cooking School and Chez Panisse, using only the freshest and most delicious ingredients
RUSTIC CARAMEL PLUM TART
Caramel Sauce:
1/2 C. granulated Sugar
1 C. light corn syrup
1/2 C. butter, but into pieces
1 C. heavy cream or whipping cream
Whisk together the sugar and corn syrup in the bottom of a large heavy bottom pot, cook over low-medium heat, undisturbed until the mixture turns a medium- dark shade of amber, about 8 minutes (don’t burn).
Reduce the heat to low and whisk in the butter and cream. Continue cooking about 5 minutes or until smooth. Serve warm or room temperature.
Rustic Caramel Plum Tart:
prepare the pastry:
1 1/2 Cups flour
1 T. sugar
8 T. chilled butter, cut into slices
5-6 T/ ice water
Place the flour and sugar in the bowl of a food processor and mix to combine. Cut in the butter by pulsing until the mixture becomes moist crumbs. Add the water, a tablespoon at a time, just until the dough comes together. Remove the dough from processor and form into a disk, using more flour if necessary. Wrap with plastic and refrigerate about one hour to chill before rolling. The dough may be refrigerated up to 48 hour.
Roll the pastry on a lightly floured surface to an irregular round, about 14 inches in diameter. (You can transfer dough to a 9-inch round pie dish BUT I didn’t , I prefer my plum tarts to be very rustic, so I just lined a baking sheet with parchment paper and placed the dough on top, my recommendation is , when you finish assembling your tart , just pop it in the fridge for a few minutes so it firms up and doesn’t leak a lot of the juices , since you are not using a pie dish)
Prepare the filling:
8 assorted plums sliced
2 T. granulated sugar- I keep Vanilla Sugar in my pantry ,so that is what I used, it gave it a lovely added flavor. You can easily make your own by placing a few vanilla beans in a jar filled with sugar, it keeps forever and gets better and better.
2 T flour
1/3 C. Caramel Sauce
In a large bowl combine the flour, sugar and plum slices and toss together. Spoon over the pastry crust, leaving an excess of dough. Fold up the excess pastry over the plums, as you can see in the picture you will only cover the outer part of the plums. Pour the caramel sauce over the top. Brush the top crust lightly with butter and sprinkle with sugar.
Bake in a pre-heated 400 degree oven for 15 minutes and then lower oven temperature to 350 degrees and continue baking 20-30 minutes or until top crust is lightly golden and plums are hot and bubble. Serve warm with additional caramel sauce, whipped cream or creme anglaise
I hope no matter what you make that you try and use the freshest ingredients possible and as locally grown as possible. Cooking and Baking with your children teaches them everything from patience, to using fractions!! And you are rewarded with something so delicious to eat.
Here’s wishing you a glorious weekend, I hope it is filled with Love and beauty
xoxo
Bunny
I’ll be busy working on next weeks posts, please stop by and visit!!
The tart you made looks so good and your son is so adorable! I think i might go make it right now! Thank you so much for the inspiring recipe.
Oh this looks so good! I have plums from the produce co-op. I might have to give it a go. Oliver is so cute. Looks like a fun day.
Have a great weekend.
xxx kim
oh my…i think i just died and went to heaven…i am off to get some plums today…my family will love me…adorable post…your images are lovely and that tart image…should be in a magazine!!!!Thanks so much for sharing…my tummy thanks you too!
Hi, I just found out that I won your giveaway on Marta's blog. I'm SO EXCITED!! It's absolutely darling. I just wanted to thank you & let you know I'll pass the word along about all the fun things you have going.
THANKS AGAIN!!
Karie
Hello, I just found your lovely blog through Karyn at French Charming…I would love to see your beautiful home, and I always love visiting people whose animals are such a big part of their life…
Oliver is so darn cute and I love that you encourage and help him develop his love of cooking and baking. He will make some lucky lady very happy in the future, my man loves to cook and it's perfect…because I love to eat!!!!
Thanks for the recipe, I'll be sure to pass it along to "The Italian"! lol
I adore you and your blog!
xoxo
Karyn
Oh my goodness. I must try this. I adore plums!
Looks so yummy! And he is the cutest chef I've ever seen
The tart is looking just yummy.. Have a fun weekend
Heavenly deliciousss!
Bunny darling, I enjoy cooking as well- the pastry recipe is very close to mine…but I add 1 tea spoon of plain vinegar(got the recipe on PBS tv!) supposedly adds more crispness! ps: Thanks for the match making service LOL*…you are the sweetest! 'Dorkalicious' is that my future 'man'??? Can't see him clearly from the pic but he looks a little like Anthony Bourdain no???
Have a wonderful weekend Bunny & stay fabulous as always! Big XO*!
I'm signing my kids up for the very next workshop…How do we contact Sir Oliver for bookingS!??!
THat looks FABULOUS… YUM!!!
Now that's the cutest chef I've seen!
Gosh that looks yummy.
xxx