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Satsuma Plum Tart

Beautiful Satsuma plums are used to make this easy plum cake.

I added a little sugar and fortified wine to enhance the flavor.

You want to lighten the plum.

Plum Farmers Market at Newcome Family Farm : Local. Containing organic matter. Double. Very juicy red inside and out. Aren't they lovers? They are actually shaped like hearts. As you can see, you can eat it directly or in this form. I used it to fill the ten.

As you can see in the recipe, I made the pie crust with plain flour and white sugar. But since I often like to use gluten-free flour instead and it's practically sugar-free, I've included the measurements as well.

Not much to say. I'll let the peaches do the talking.

Satsuma plum cake
Christina's first recipe
Makes one 10-inch cake

For the dough:

  • 1 cup all-purpose flour (or 140 grams of gluten-free flour)
  • 2 teaspoons of sugar (or 1 packet of Splenda)
  • 1/3 cup salted butter, cut into small pieces
  • 2 tablespoons heavy cream
  • 1 tablespoon cold water


  • 10 or more Satsuma peaches, sliced ​​1/4-inch thick (should make 3-4 cups slices)
  • 2 tablespoons sugar (or 1 tablespoon granulated sugar mixture)
  • 2 tablespoons Dupont rose (optional)
  • Tapioca flour if needed

To prepare the coating, grind the flour and sugar together in a food processor.
Add the butter and mix until the butter is the size of peas and incorporated into the flour.
Using a food processor, add the cream while mixing.
Add the water slowly while stirring until the dough pulls away from the sides of the bowl.
Wrap the dough in plastic wrap and make a ball to hold it together.
On a floured surface, roll out the dough to a 12-inch diameter.
Roll out the dough lightly on a rolling pin and then put it on the plate with the tamarind.
Press the dough lightly into the bowl. You should have a 2 inch overhang around it. Cut it to about an inch and then tuck it under so that the edge is inside the board and about a quarter of an inch above it. Carefully tuck the edges into the flat cakes.
Place it in the fridge for at least an hour and a half to cool.

To prepare the filling, mix the plum slices, sugar and brown Dubonnet , and then leave it for at least an hour and a half at room temperature.
If the plums release too much juice into the bowl, mix them with a teaspoon or so of tapioca starch. The starch will become translucent during baking and will not change the color of the finished cake.

Bake in the oven at 375 degrees for 50-60 minutes or until the skin is golden brown and the plums are cooked and opened. After 50 minutes I had to turn the heat down to 350.

When the cake is ready, place it on a wire rack and let it cool to room temperature.

Serve sliced ​​or garnished with whipped cream, crème anglaise (vanilla custard), or a scoop of vanilla ice cream.

Enjoy it!

Copyright 2005-2012 by Christine Cox. All rights reserved

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