Best Plum And Custard Fritters Recipes

PLUM TART

Steps:

• How To Make The Crust:
• In a food processor: Mix flour, sugar and salt together and place in the food processor. Add cold butter cut into small cubes and pulse a few times until you obtain a mixture that resembles sand or bread crumbs. Do not overmix. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time pulsing a few times until the mixture holds together.
• By hand: Mix flour, sugar and salt together, then cut the cold butter into small cubes and add it to the flour. Use a pastry tool to incorporate the butter into the flour, or use your fingertips. You should have a mixture that resembles sand or bread crumbs. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time until the mixture holds together.
• Make the dough into a disk, wrap it and place it in the refrigerator for an hour.
• Preheat oven to 350F/180C.
• How To Make The Plum Layer:
• Slice the plums in half and remove the stone, then cut each half into 4-5 slices. If you can't remove the stone, just carefully cut around it.
• Set aside.
• How To Make The Custard:
• Mix flour, sugar and cinnamon together in a bowl. Separately beat together the egg with milk and sour cream. Pour the liquid over the flour mixture and mix well. Set aside.
• How To Assemble The Plum Tart:
• Butter the bottom of a 9 inch pie or tart pan.
• Lightly dust your work surface with flour.
• Roll out dough on floured board to a 12 inch size. This will fit in a 9 inch pan. Trim away excess.
• Sprinkle walnuts on the dough.
• Arrange the slices of plums in circle.
• Pour over the plums the custard mixture. Add the little cubes of butter on top of the tart.
• Bake for 40-45 minutes until the pastry is golden, the fruit tender and the custard set.

PLUM FRITTERS

Steps:

• In a bowl, mix together the flour, salt and 1 tablespoon sugar. Make a well in the center and add 3 egg yolks and 1/2 cup ice water. Gradually blend the liquid into the flour mixture until almost smooth. Stir in the plum brandy. Chill for 30 minutes.
• Meanwhile, in a wide, shallow bowl, combine the cinnamon with the remaining 1/2 cup sugar. Whip the egg whites to soft peaks.
• Fold the whipped egg whites into the batter. In a heavy saucepan, heat 2 inches of oil over medium-high heat; it's hot enough when it quickly browns a small drop of batter. Coat the plum halves in the batter, then fry in the oil until puffed and golden, turning once. Use a splatter guard to prevent the juices from splattering. Using a slotted spoon, transfer the fritters to the bowl of cinnamon sugar. Roll them in the sugar, then set on a plate lined with paper towels. Eat warm or at room temperature.

PLUM CUSTARD KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top.
• Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well, and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.