Any plans to go to Savannah in the near future? If so, you've got to make a stop at the Back in the Day Bakery. I've never been, but judging by the recipes in their cookbook, The Back in the Day Bakery Cookbook, you will remember the visit as one of the standouts of your eating experiences! So today I celebrate, Cheryl and Griffith Day, bakery owners and cookbook authors, as one of my Famous Fridays duos!!
"I think this is the best dessert you've ever made!"--those were the words that came out of my brother-in-law's mouth the other night when I served these after a big family dinner. Now, that's saying a lot, because I make desserts all the time! But I can't really take any credit for the recipe since it's straight from the pages of this wonderful Southern-styled homey cookbook. There are recipes for traditional Southern favorites like Coconut Cake, "Nana Puddin' and Buttermilk Biscones as well as this easy and delectable recipe for Plum Tartlets, which is one of the shop's best sellers, no surprises there!
if you love plums, you're going to adore these cute little tarts, which are almost more cake-y than tart-like and, let's face it, who doesn't love their own little individual dessert?. Plus for something that looks so fancy, you'll be surprised at how easily these come together. You start by making a very simple batter and pressing it into buttered ramekins.
Next you top each ramekin with slices of plum--
And sprinkle a bit of sanding or turbinado sugar on top--
Then, all that's left to do is bake these little guys!
They're sweet and slightly tart from the plums with an almost marzipan-like center and a crunchy caramelized crust.
While plums are still in season, you've got to give these a try. And in my mind, you've got two options--either high-tail it to Savannah or use this weekend to recreate these yummy tarts in the comfort of your very own home! So pick up a copy of Back in the Day Bakery--you'll be glad you did! Have a good one and I'll be back on Monday with some great new recipes for Fall!!
Back in the Day Bakery's Plum Tartlets-Famous Fridays
Makes 6 tartlets
Prep Time: 20 minutes; Bake Time: 25-30 minutes
- 2 cups all-purpose, unbleached flour
- 1 teaspoon baking powder, preferably aluminum-free
- 1/2 teaspoon ground cardamom (I didn't use this since we are not huge fans of the spice)
- 1/4 teaspoon fine sea salt
- 2 sticks unsalted butter, room temperature
- 2 large egg yolks
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- 4-6 fresh ripe plums, pitted and thinly sliced ( I had huge plums so I only needed 4)
- 1/2 cup turbinado or demerara sugar
- Confectioners' sugar for dusting (optional)
1. Place a rack in the lower third of the oven and preheat to 350ºF. Butter six 4-inch ramekins, place them on a rimmed baking sheet and set aside.
2. Into a medium bowl, whisk the flour, baking powder, cardamom (if using) and salt together. Set aside.
3. Using an electric mixer on medium speed, beat the butter for about 2 minutes, until it's pale and fluffy. Add the egg yolks, sugar, vanilla and lemon zest and beat for another 2 minutes, until the mixture is light in color. On low speed add the flour in three portions, mixing only until you can't see any more flour. You don't want to over mix.
4. Spoon the dough evenly into the prepared ramekins and smooth the tops. Arrange the slices of plum on top of each ramekin, pressing them into the batter slightly. Sprinkle the tops with the turbinado sugar.
5. Bake the ramekins on the baking sheet for 25-30 minutes, until the batter looks set and the tops are bubbly and caramelized to a golden brown. Remove from the oven and let cool on a baking rack.
6. You can serve these directly in the ramekins or run a knife around the edges to loosen them and then invert onto a plate or rack and then invert again so that they are right side up. These look pretty sprinkled with a bit of confectioners' sugar on top and are best served the same day they are made, although you can store them in the refrigerator, well wrapped in plastic wrap for up to 3 days (ours never made it that far!)
Note: Recipe adapted from The Back in the Day Bakery Cookbook by Cheryl and Griffith Day.