Door Peninsula Open-Faced Sweet Plum Tart

Classic cherry pie is still the cornerstone dessert in Door County, but other late summer stone fruit like plums and peaches make great alternatives for pastry. Make a very hearty style dessert by using large chucks or halved fruit. For a more elegant approach, slice the fruit and place in a fan pattern.

Ingredients:
Frozen puff pastry (1/2 of a 17.3-oz. package)
All-purpose flour, for dusting
¼ cup almonds, chopped
¾ cup sugar, plus more for sprinkling
Juice of ½ lemon
¼ cup Door Peninsula Winery Sweet Plum Wine
2 lbs. large plums, halved and pitted
6 tablespoons unsalted butter, diced
1 tsp vanilla
Vanilla ice cream, for serving

Preparation:
Preheat the oven to 400 degrees. Lay the thawed pastry on a floured surface and cut in half. Sprinkle one piece with the almonds and some sugar; lay the other piece on top. Press together with a rolling pin to make a 6-by-14-inch rectangle. Score a 1-inch border with a knife. Pierce the middle with a fork and make small slits wit ha knife. Transfer to a baking sheet lined with parchment paper, brush with water and bake until golden, 20 to 5 minutes. Cool on a rack. Stir ¾ cup sugar, ¼ cup Sweet Plum Wine and the lemon juice in a heavy pan. Cover and cook over medium-high heat just until the sugar melts. Uncover and cook, swirling the pan, about 5 minutes. Remove from the heat; add the plums, 3 tablespoons butter and the vanilla. Cook over low heat, tossing, until the plums are soft and the sauce thickens, about 20 minutes. Add the remaining 3 tablespoons butter and swirl to combine. Transfer the crust to a platter. Top with the plums and half of the sauce. Serve with ice cream and the remaining sauce on the side.

Substitutions:
Omit ice cream. Combine goat cheese and 3 tablespoons honey in a bowl and mash with a fork until smooth. Dollop cheese mixture over cooled plums on the pastry. Drizzle (to taste) with Fat Louies Black Cherry Balsamic Vinegar.

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