Wine & Pie Pairings – Summer Plum Tart

By Jamie Mcfadden
plum-tart-recipe

An unusually warm start to fall can sometimes produce a bumper crop, leaving us with an excess of fresh produce that needs to be eaten quickly. A delicious way to use up the last of summer’s fruits like peaches, plums, and nectarines is in a tart. This one has a creamy, vanilla and almond flavored layer that creates a unique contrast to the tart fruit. Pair it with a glass of Snowbirds 2013 Merlot if you’re in the mood for a jammy, plummy red wine, or our 2016 Grüner Veltliner for a white wine that’s crisp and refreshing.

SUMMER PLUM TART

Yields 1-9 inch Tart

by Chef Jamie McFadden

1x your favorite Pie Crust Recipe

For the Tart Filling:
1 cup milk
1 cup heavy cream
2 tsp vanilla extract
4 each egg yolk
½ cup sugar
3 Tbsp corn starch
½ tsp kosher salt
3 each red plums, sliced
2 cups ground almonds
2 whole large eggs
¼ cup sugar

Pre-heat oven to 325°. Prepare your piecrust recipe. Press into tart shell and freeze 2 hours or overnight.

In a medium saucepan, warm milk, cream & vanilla extract slowly. In a small mixing bowl, whisk the egg yolks, sugar, cornstarch & salt until pale in color. When cream mixture begins to simmer, add 3-Tbsp to egg mixture & whisk. Slowly add remaining cream into egg mixture. Transfer to a sauce pot & place back on medium heat, stirring constantly until thickened(approx. 3-4 minutes). Then remove from heat and place mix in shallow dish. Place in refrigerator to cool for 2 hours. When mix is cool, add in ground almonds, 2 large eggs & ½ cup sugar and fold gently.

Ladle this mix into your frozen tart shell (approx. ¾ full). Arrange sliced plums in a decorative pattern on the top. Place in preheated oven and bake for 60 minutes.