The pits holding fast when sliced bare, a paring knife required to pluck them out. My mother's steady hands flaying them wide and notching the tops, arranging them as soldiers on the front line. A sacrifice to the pastry gods.
I've found them displayed in dicey pyramids in the gentle hills of the northeast's Upper Valley and in the fluorescent aisles of Hollywood's food emporiums. Tis the season for these jewels, if only just ending. You need only buy a few pounds, some butter, sugar, an egg and the slim volume that is Confections of a Closet Master Baker. Conjure your patience and love. Invite your nearest and dearest and share.
9 comments:
I was wondering exactly how you put those plums in there. You said you stood them up, but just couldn't picture it. Thanks for giving me a visual to go off of. Now I can attempt to make it w/confidence. Already made the scones. Am trying the golden eggs tonight. The demo was awesome...my house, my rules. I'm using mini cupcake molds!!
Dolce remarked, and why I can't find the comment is befuddling, that Zwetschgen when ripe tend towards yellow. Which is fine for eating but for the purposes of baking, I find the flesh stands up better to baking when still slightly green, they tend to turn into an unappealing mush when baked when ripe. The flesh also develops a graininess when they've turned as well, which leave a terribly unpleasant texture and the fruit tends towards bitterness when yellowed.
Beautiful tart, Gesine! I haven't seen the zwetschgen in my neck of the woods, but hese plums look very similar to plums labeled Italian prune plums, or just prune plums. Are they the same or close?
they are the very same. Prune, Italian and Empress...all the same type of lovely little stone fruit. It must be special if it goes by so many monikers.
Beautiful!
I have made this once, but didn't really understand how all the plums fit. Now I get it!
AH, I must take more advantage of their season next year. My grandmother' has both an Elephant Heart plum tree and one of these plum trees (she calls them prune plums), and I was gifted as many as I could fit into a brown paper bag. I will bring a box next year!
I love learning about all the different names one plant (especially a fruit or vegetable) can have.It makes me feel like a botanical detective.
This looks beautiful! My grandmother was Germanic and when she would visit us she would make Zwetschgen Kuchen. As a result, these plums always make me think of her.
I don't know why my comment disappeared either...
I understand why you use them slightly green.
I guess, though, that either "quetches" (the French way of writing it ;)) or yellow plums from my region (Mirabelles) are georgous and just fine when home grown ripe, it might not always be the case!
On another subjet. I bought your book and it's such a delight to read, while I go to work every day... I actually refrain from reading it at night so I can save extra pages for my subway ride!!
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