Cranberry Plum Tart with Pumpkin Seeds

Hi readers! It is already Thursday - I keep asking myself where did this week go.  Only one day left to enter the giveaway for $100 Amazon Gift Card.  Everybody is so busy and the holidays are fast approaching. I am heading to my son’s Christmas concert this morning, it should be exciting as he is going to be singing a couple of songs. He is 3 1/2 and loves to sing just like his Dad.

On to the food of choice today. I prepared this tart as I had a hankering for cranberry.  When I was getting into the tart preparation I was matching flavors and noticed we had a couple of over ripe plums hanging out in the bottom of the fridge. I thought they would be a good combination in this tart. So ultimately, before you go on thinking I am a tart mastermind - this is basically a kicked up butter tart with some fruit in it and topped off with some seeds….. Pumpkin Seeds!!!

Let me know if you would like a slice, maybe topped with a dollop of your favorite ice cream or even some homemade whipped cream.

Ingredients

Pastry

1 1/4 Cups all-purpose flour
1/2 Tsp.salt
1 Tbsp. granulated white sugar
1/2 Cup unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 Cup ice water

Tart Filling

1/3 cup unsalted butter, softened
1 cup light brown sugar
2 large eggs
1 Tsp. pure vanilla extract
1 Tbsp. Molasses
1/4 Cup light cream (half-and-half) (10% butterfat)
1/2 Cup dried cranberries
2 Plums (seeded, sliced and cooked down in 1 Tbsp. of white sugar over medium heat for 7 minutes)
1/4 Cup Pumpkin Seeds

Method

Crust

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/8 cup water in a slowly until the dough just holds together when pinched.  If necessary, add more water.
Do not process more than 30 seconds.
Throw the dough onto your work surface and gather into a ball. Flatten , cover with plastic wrap, and refrigerate for about one hour before using.
Place on a lightly floured surface, roll out the dough and then press into your tart dish/pan pushing up the sides and then crimping with a fork.

Filling

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream.
Add plums and cranberries and mix thoroughly.
Pour filling into crust and top with pumpkin seeds.
Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set.
Remove from oven and place on a wire rack to cool.
Serve at room temperature or chilled.

ENJOY!

ZestyTip: To rehydrate dried fruit, simply soak it in boiling water for about 60 seconds.  This will plump up the fruit and have a fresher texture.

Well I really hope you enjoy the tart and I’ll leave you with a question.  Name your favorite holiday cookie. I am going to do some cookie baking this weekend and I need some inspiration.  Have a great Thursday!

Take care

zesty