PLUM TARTE TATIN + GINGER MILK ICE CREAM

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

The way an idea is born and ripens is one of my favourite things in life. It begins with a tiny spark–you don't know where it's going but you know it feels too good to dismiss. It's like candlelight you follow through the dark tunnels of mind and soul until the flame brightens and you begin to see hints of treasures around you. Objects you can't quite make out. You move closer to one and then another, observing which desires more of your attention–you find one brings more excitement than the rest. You move in closer and notice the intricacy and how it shimmers. You want to know all it's curves, smooth parts and rough patches. You are bound to it now. You don't want this intoxicating momentum to stop so you must begin. You follow each clue and step along the way which continues to reveal a new hint, a new part of the journey.

The thrill is in following the mystery and seeing where it takes you. Sometimes you don't know it's happening until you reflect back on how you got where you are, and it clicks–you can see the elaborate tapestry that has woven itself in and around your bones. Whether it's a creative project, a trip away or new activity you want to try. All of it, is chasing a feeling that you believe this thing will bring you joy and make you feel more alive.  

This particular idea begins at the market. A buttery croissant in hand–you stroll past a cheese shop, buckets of dried lentils and grains, and stands overflowing with fruits and vegetables. Plums are in season and are calling you, enticing you to bring them home. You cannot deny them. 

Market Plums || Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Market Stone Fruit || Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

You arrive home, brew some coffee and peruse your kitchen slowly.

Puff pastry in the freezer, sugar in the pantry, a dash of this and that– a tarte tatin is a possibility. C'est magnifique.

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Warm the butter in a cast iron skillet over medium heat, add salt and then cinnamon sugar. Let it melt. Place cut plums and place in the pan. Lay puff pastry on top and tuck into sides to make it all cozy. Bake. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Right side up. Then upside down. A tarte tatin is born. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

It feels like this dessert should be eaten amongst the rolling hills of a French vineyard. Greens and purples everywhere. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Add some fresh made ginger ice cream (vanilla works too) and serve with wine for more layers of feelings, tastes and smells. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Savour slowly with drinks, laughter and the sharing of stories and ideas. Wander into a conversation of daydreams and vacationing in the South of France. It feels as if you're practically there already. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

You begin looking into Airbnb's, where to eat, flights prices–the idea has momentum and cannot be stopped now. It's taken hold inside and you can see it shimmering, inviting you in. 

From what began as a trip to the market, turned coffee in the kitchen, turned midday wine and dessert with a friend, turned international adventure. You never know where an idea will take you. But let's follow them, okay? Our lives will be better for it.


PLUM TARTE TATIN + GINGER MILK ICE CREAM

t h e   m a g i c 

i n s p i r a t  i o n :                    Morning market walks + French pastry.

f e e l s :                                        Sweet + spiced, like eating mulled wine. 

e a t   w i t h :                              Friends, lovers, family, wine, coffee, tea, vanilla ice cream (instead of                                                                  ginger), whipped cream, pouring cream, custard, crème fraîche, brandy,                                                            port.

m i g h t   l i k e   i f   y o u ' r e   i n t o :          The French countryside, mulled wine, stone houses,                                                                                                   bicycles with baskets, flower markets, quaint gardens,                                                                                               patisseries. 

t h e   s c i e n c e 

makes one 10 inch tarte tatin

i n g r e d i e n t s :

  • 1 sheet of butter puff pastry, defrosted in fridge overnight if frozen. 
  • 15 - 18 small plums (mine were approx. 2 inches in length)
  • 5 tbsp unsalted butter
  • 5 tbsp organic cane sugar
  • 1 tsp cinnamon
  • pinch of salt

m e t h o d :

  1. Preheat oven to 425°F. Cut your puff pastry into a circle a little larger than your pan. I lay the pan on top the puff pastry upside down and cut around. Place circle of puff pastry on a baking sheet lined with parchment paper. Lay saran wrap on top and place into fridge to keep cold. 
  2. Cut plums in half and remove pits.
  3. In a small bowl, mix together sugar and cinnamon until evenly combined. 
  4. Place cast iron pan on stovetop over medium heat and melt the butter and salt together. Add the cinnamon sugar to the pan and let simmer, stirring occasionally. Once sugar is mostly melted and mixture is evenly combined, remove from heat. Place plums around the skillet in 2 to 3 layers, skin side down. 
  5. Remove puff pastry circle from the fridge and lay on top of plums. Tuck pastry  into the sides of the pan around the plums. Bake in the oven for 25 to 30 minutes of until the pastry is golden brown.  
  6. Let cool for a couple minutes, use butter knife or small offset spatula to loosen the edges of the tart. Wearing an oven mitt, pick up cast iron pan and flip upside down over a flat plate or cutting board to remove tart. Cut into wedges and serve with ginger ice cream or whatever you please.  

*Best eaten the day of, but will keep nicely covered at room temperature for one day. Store in airtight container in the fridge if keeping for longer. Makes a nice leftover breakfast.  

Ice cream used is the most delicious ginger ice cream recipe from The Bojon Gourmet.

TANGERINE OLIVE OIL BUNDT CAKE

Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca

Tangerines with their bright and sunny colour make me feel I could warm my toes over a bushel of them. They peel easier than oranges or clementines and are the juiciest and sweetest of all the land.

This cake is really easy to make, so so tasty, and wonderfully moist. I suggest you go make it right now. Basically you just need 2 bowls and a cake pan. (And all the ingredients of course). Do it.

Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca

I really like buying tropical fruit in winter. Everyone is all about eating local and with the seasons nowadays, which is really great. But when you live in a country like Canada, that lifestyle can get a bit boring, repetitive, and very beigey-brown. A girl can only eat so many root vegetables and pickled things.

Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca

I crave bright and fresh tastes to lift my spirits in dark winter days. These foods give me hope. They remind me that although this long season brings cold weather and short days here, there are places with hot climates and salty ocean breezes. Places where the sun beats down on the orange grove and the fruits swell cheerfully. I like reminding myself that if the winter becomes too heavy, there are countries I could be in a few hours on a plane that would make my skin glow and my spirits lift immediately. 

If you know me well you know that I am a perpetual daydreamer of travelling. Travel is one of the things that makes me feel most excited and alive. Just about every place I’ve been has captured a piece of this fiery heart–I love them all and appreciate their unique qualities, good and bad.

One of my favourite parts of travelling is the way time passes differently. Slow in moments with everything new surrounding you, from landscape to ways people interact to food to local goods. It also passes quickly–when it’s over it seems it was just a flash in time. After back at home, it’s as if you never left… almost… but you’ve changed. Whether it’s in a small way or large, you’ve changed. 

I feel like I retain 10 times the memories from a 2 week vacation than I do from months at home in a regular routine. Don’t get me wrong, I like routine; it keeps me focused and working towards something. But I thrive on travelling. Like the symmetry of yin and yang, I need both stability and excitement to keep balance in life. 

This cake is one of those things. A balance of comforting and simple but also exotic and unforgettable. It emanates feelings of the Mediterranean for me and specifically Sicily which is abundant in citrus fruits and olive trees.  The island pulses a strong Italian heartbeat with a vein of North Africa running beneath the surface, through its terrain and vegetation. This cake reminds me of simple pleasures in life. Specifically those often seen or experienced in Italy. Laundry hanging on clothes lines, bustling street markets, beautiful old buildings and terraces filled with people sipping on espresso and red wine any time of day.

Modica, Sicily || Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca
Modica, Sicily  (top + bottom) 

Modica, Sicily (top + bottom) 

I was visiting my aunt and uncle on their sailboat, (which is also their home) in Sicily a while back. Somewhere in the countryside we were all staring at a tree on the side of the road debating whether it was a lemon or lime tree. Some of the fruit was yellow and some was green. We declared, “It’s a lemon tree! The green ones are unripe lemons”. Then we changed our minds, “No no! It’s a lime tree and the yellow ones are overly ripe.” 

We flip flopped back and forth until we plucked one and cut it open. It appeared to be a lemon but smelled like a lime. I don’t know if a hybrid lemon-lime tree is a thing but I’ve decided that’s what I want it to be. A lemon and lime had a whirlwind love affair against their families wishes and birthed this multiracial citrus tree. 

Moral of this story is, Canadians don’t know s*$t about tropical fruit. 

I did learn something from making this cake though–a tangerine is always a mandarin but a mandarin is not always a tangerine. I spent a lot of time trying to figure out if this was a tangerine, mandarin, or satsuma. I was really hoping it was a satsuma because I love that word, but alas, the fact is these are tangerines (which is a type of mandarin).

Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca
Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca
Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca
Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca

You could always experiment and use any type of citrus fruit for this cake. I imagine it would be delicious with lemon, grapefruit, lime, or any type of orange. 

Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca
Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca
Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca
Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca
Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca
Tangerine Olive Oil Bundt Cake || Easy to make + perfect for serving at parties with coffee or tea. Moist and simple, dairy free, one bowl method. || creamandhoney.ca

Make this cake. You will not regret it. End of story. 


TANGERINE OLIVE OIL BUNDT CAKE

t h e   m a g i c

i n s p i r a t i o n :     Sicily + tropical fruit to cure my winter blues

f e e l s :                        moistest of the moist. (ewww. I'm sorry for that sentence. But not so sorry that                                              I'll change it.)                                                                                                                                                                              orange flavour explosion. The glaze tastes like creamsicles! Yummmm. 

e a t   w i t h :               coffee/espresso, black tea, mint tea, chocolate (dark), whipped cream, toasted                                                 almonds or hazelnuts, kumquats, mascarpone frosting, Campari + soda, Aperol                                             spritz, amaro.

m i g h t   l i k e   i f   y o u ' r e   i n t o :    Italian villas, cake for breakfast, lunch + dinner, vineyards,                                                                                      Amaro Montenegro, rustic imperfection, fresh linen,                                                                                                bergamot, Italian nonnas, elevenses.

t h e   s c i e n c e

makes 1 bundt cake 

i n g r e d i e n t s :

Cake 

  • 375 grams (3 cups) unbleached all purpose flour
  • 520 grams (2.5 cups) raw sugar 
  • 2 tsp sea salt
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 2 cups extra virgin olive oil (Yes, this much olive oil. It's good for you!)
  • 1.5 cups + 6 tbsp milk (I use almond milk, but feel free to use whole cow's milk)
  • 4 large eggs
  • 2.5 tbsp grated tangerine zest
  • 6 tbsp fresh tangerine juice
  • 6 tbsp Cointreau (you can substitute more fresh tangerine/orange juice if you don't want to use alcohol)

Tangerine Orange Blossom Glaze

  • 1 + 3/4 cups powdered sugar
  • 4-6 tbsp fresh tangerine juice
  • 1/4 tsp orange blossom water
  • 1/4 tsp natural vanilla extract

m e t h o d :

  1. Preheat oven to 350° F. Grease bundt pan with oil or butter then lightly flour and dump out excess. 
  2. In medium bowl, add flour, sugar, salt, baking powder, baking soda and whisk together. 
  3. In a large bowl, add olive oil, milk, eggs, tangerine zest and Cointreau and whisk together. 
  4. Add the dry ingredients to the wet ingredients and whisk until just combined. 
  5. Pour batter into cake pan no more than 3/4's full to allow room to rise.
  6. Bake for 1 hour or until the cake looks golden. Test cake with bamboo skewer, if it comes out clean it is done. 
  7. Let cool for 30 minutes. Use a knife to loosen the outside and inside edges of the pan. Turn upside down and carefully remove cake onto rack and let cool completely. 
  8. Prepare glaze right before you are ready to add it to the cake. 
  9. In a bowl, add powdered sugar, vanilla extract, orange blossom water and 4 tablespoons of fresh juice. Whisk together and decide on what consistency you want. Add more juice if you prefer a thinner glaze. You can also use milk instead of juice or if you run out. 
  10. Pour glaze over top of cake.
  11. Eat 1 to 3 slices. Clean your kitchen with vigour because you're on a sugar high. 

*Store covered on counter.

 

Recipe adapted from Food52

http://food52.com/recipes/26709-maialino-s-olive-oil-cake