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.

BLUEBERRY EARL GREY PUFF PASTRIES aka PASSION FLAKIES

Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey

The beauty of this dessert for me is in the dichotomy of junk food and sophisticated French pastries. It lies in that space between the two. 

Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey
Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey
Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey
Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey

The Passion Flakie was one of my favourite treats as a kid. Wafery puff pastry layers embracing a fruity red filling and frosting-like cream. It was special in my eyes for a couple reasons. 

1. They resembled desserts from an actual bakery. 

2. My mum rarely bought them so I would attempt trading snacks during breaks at school. This made them rare and more desirable. Passion Flakies played hard to get with me... and it worked. 

To be on the receiving end of a passion flakie trade, you need to have something of equal value in deliciousness. Generally my finest trading materials consisted of store bought chocolate chip cookies, Oreos or Goldfish Crackers (the last being mediocre at best). If my parents decided to “be healthy” that week I was left with inferior trade items like carrots or an apple. Don’t even bother attempting to barter with fruit or vegetables, it doesn’t work no matter how enticing you try to make them. Organic wasn’t a thing when I was a kid so I’d try tactics of manipulation like, 

“Carrots are good for your eyes!” or “Hey, your favourite colour is orange, right? Look what I’ve got! A bag of orange….uhhhh… wands!” 

Kid: “Those are just carrots.”

Me: “Okay. Maybe we could just share your snack?”

Kid: “Nah, I’m good.”

Me: *writes their name in diary under heading, ‘People To Get Revenge On Once Popular’

It’s fine, I never got very popular. 

Anyways, I do think these are best shared with a friend. There's a camaraderie about them. They are fairly easy to make so you can whip them up with some tea or coffee while you chat about your week or a new exciting idea or something you're feeling stuck on or maybe just frivolous things, keeping it light and breezy like these pastries. Either way, they help to brighten the mood with their fresh and airy ways. Like delightful little clouds stealing a few moments of your busy mind to remind you that all things will eventually float on as they do. 

Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey
Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey
Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey
Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey
Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey
Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey

While creating this post I discovered two things. 

1. An anecdote on the origin of puff pastry I want to share with you. 

In 1645, a French pastry chef apprentice had a sick father who was prescribed a diet consisting of water, flour and butter (uhhhh, best diet ever!). He wanted to make a loaf of bread for his father that was rich in these ingredients. He made a dough which he packed butter into, folded it again and again, then baked it. Puff pastry was born. Although there is no mention if his father really benefitted from this “diet”, at least he probably died happy.  

2. Passion Flakies are solely a Canadian junk food. Others include ketchup chips, all dressed chips, Coffee Crisp, and Smarties. 

Speaking of junk food, a special mention to these nostalgic snacks from the 90s. Just because.

  • Gushers
  • Fruit Roll Ups. Always always always–wrap the entire piece around your index finger and disgust everyone while you suck on it. When you’re done, your finger is a raisined sticky mess and no one will play with you. But it is a right of passage to eating fruit roll ups. Amen. 
  • Dunkaroos
  • Pop rocks. These felt more like self torture than candy. And then there was that terrifying myth that if you drank coke and ate pop rocks you would explode. Scared me straight off the rocks. Been clean ever since. 
  • Sodalicious. Pretending to drink out of that mini root beer mug is still cool in my opinion.
  • Ring Pops 
  • Bubble Jug. I prefer to drink straight from the jug. Gangster.
  • Warheads. I still don't know if I love or hate how sour these are.
  • Gobstoppers
  • Runts
  • Fun Dip
  • Garbage Can-dy. Favourite shape–the fishbone.
  • GUYS! REMEMBER ORBITZHalf drink, half lava lamp. A weirder, more ethereal bubble tea. But so so much worse. 
  • Laffy Taffy. Fun fact. One time I wrote a letter to Laffy Taffy about how one of their flavours tasted like soap. I even created a picture in Paint on my giant 90s computer and printed it off to enclose with the letter. It was a person in a sudsy bathtub with a speech bubble that said, “I’m washing my body with Laffy Taffy”. Then I signed it from my neighbour Greg and put his address on it because I was scared they would get angry and tell my parents. A month later Greg said, “Hey, I got this weird letter from Laffy Taffy saying sorry I didn’t like their candy…”

             Me: “Mmm hmm…” (eyes wide, lips pursed)

             Him: “I feel like someone was pretending to be me… someone who knows my address….” (eyeing me                                 suspiciously)

             Me: “Hmmm….. weird….” (shuffling my feet)

             Him: “..... yeah......... well anyways, they said they were sorry so they sent me 20 free Laffy Taffy                                           coupons.”

             Me: “WHAT?! Oh, I mean…cool… if you need help using those coupons…”

Okay, this post went somewhere very different than I expected. It's basically just me making lists and confessing what a sneaky child I was. I became less conniving as I grew up. I swear. 

Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey
Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey

Along with the childhood nostalgia, these puff pastry desserts also have a refined adult feel to them. The homemade blueberry preserve paired with an earl grey whipped cream between thin sheets of butter pastry make for an elegant and mouthwatering treat. 

Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey

The night before I made these, I was almost asleep when I awoke with a strong desire of crushing one. I wrote it down as a note to myself and went back to sleep.

I couldn't resist following through the next day and it was just as satisfying as I imagined.  Sometimes it feels really good to destroy something. To feel the kinetic energy and the sensation of all the components breaking down. I'm going to call it art. That's what's great about art. It can be anything you want. Creation and destruction. How beautiful. And ugly.

Blueberry Earl Grey Puff Pastries (Passion Flakies) || Cream + Honey

BLUEBERRY EARL GREY PUFF PASTRIES (aka PASSION FLAKIES)

t h e   m a g i c

i n s p i r a t i o n :    junk food of my youth + French bakeries of my adulthood

f e e l s :                       light & delicately sweet.                                                                                                                                                         crumbly, soft & crunchy all at once. 

e a t   w i t h :             tea, coffee/espresso, chai latte, glass of milk (almond, coconut, soy, cow's–the                                                 world's milk is your oyster!).

m i g h t   l i k e   i f   y o u ' r e   i n t o :       joie de vivre, French patisseries, recess, Saturday morning                                                                                       cartoons, Jos Louis, Twinkies, licking the plate, burgundy,                                                                                       cloud-like things, daydreaming. 

 

t h e   s c i e n c e

 makes 4-8 puff pastries (depending how big your puff pastry sheet is and how big or small you want them)          *use pre-made jam and regular whipped cream for an easier, yet still delicious version*

i n g r e d i e n t s : 

Passion Flakies

  • 1 sheet of butter puff pastry (make sure it's all butter, no shortening. Butter is so much more delicious and doesn't leave a weird film in your mouth after).
  • 1 egg
  • blueberry jam (recipe below that is super easy, only 3 ingredients and way more delicious than store bought)
  • earl grey whipped cream (recipe below)
  • turbinado sugar (for sprinkling on top to get that crunch)

Blueberry Jam (makes 1 500 ml or 16 oz mason jar)

  • 1 pound of blueberries fresh or frozen (approximately 2.5 cups)
  • 1/4 cup honey
  • juice of 1/2 a lemon

Earl Grey Whipped Cream

  • 1 cup whipping cream (or heavy/double cream)
  • 2 bags of earl grey tea (or 1 large bag of loose leaf tea)
  • 1 tbsp honey

m e t h o d :

*Remember to defrost frozen puff pastry before baking so it won't crack while rolling out. Either at room temperature for an hour or so or in the fridge overnight*

Earl Grey Whipped Cream

  1. In a small saucepan over medium heat, add whipping cream and tea bag(s).
  2. Stir continuously, pressing tea bags to help steep them until cream begins to simmer.
  3. As soon as it simmers, remove from heat and allow tea to steep for one hour (or less depending on how much flavour you like. Taste at 30 minutes to decide). 
  4. Press out excess flavour from tea bags and transfer cream to a bowl. Cover and put into fridge to let cool until very cold. (If the cream is not cold enough, it won't whip up). You can also put mixing bowl and whisk/beaters in the fridge to ensure cream will whip properly. 
  5. Make jam. (see below)
  6. Once very cold, add cream to cold mixing bowl and begin whipping on low-medium speed for a couple minutes. Stop and add tablespoon of honey, begin whipping again on high until stiff peaks begin to form. 

Jam

  1. Put a couple metal spoons in the freezer (for testing jam).
  2. In a medium saucepan on medium heat, add blueberries, honey and lemon juice.
  3. Cook for about 10 minutes stirring often until blueberries start to burst or become very soft. 
  4. Mash with fork or potato masher.
  5. Reduce heat to medium-low and reduce down until mixture has thickened (about 30 minutes), stirring once in a while. Test with a spoon from the freezer by stirring through the jam and holding it above the pot. If the jam is thick and doesn't run off the back of the spoon easily, then it is done.
  6. Let cool and transfer to mason jar. 

Passion Flakies

  1. Preheat oven at 425° F. 
  2. Line baking sheet with parchment paper.
  3. Unroll puff pastry and cut into even squares (measure with ruler if you want to be exact). 
  4. Use a spatula to lift the squares on to lined baking sheet so not to stretch them. 
  5. Use a fork to poke holes all along half the squares so that they won't puff up as much as the other half. (These will be your bottoms).
  6. In a small bowl whisk the egg. Brush egg on to pastry squares.
  7. Sprinkle a good amount of turbinado sugar on the "top" pieces (with no holes).
  8. Chill the pastries in the fridge for 30 minutes.
  9. Bake in the middle of the oven for 10-12 minutes or until golden brown (I love to watch them puff up through the oven window. It's like they come alive and start breathing as the pastry layers move up and down). Remove and let cool. 
  10. Dress with generous dollops of jam and whipped cream.