Dapple Dandy Recipes

Pluot-Almond Cake

09/09/2015 09:11

2 large pluots (or whatever fruit you have chosen)
3 tablespoons butter
2/3 cup light brown sugar, packed

1/2 cup (1 stick) butter at room temperature
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract (if using almonds, otherwise reduce or omit with another nut)
3 eggs
2/3 cup finely ground almonds (or hazelnuts or walnuts)
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 375F degrees. Heat the brown sugar and butter in a 9- or 10-inch oven safe skillet over medium until it is all melted and bubbling slightly. Take off of the heat. Slice the pluots in half from stem to bottom,  remove the pit, and then slice each half lengthwise to make 1/4 inch thick pieces. Arrange the slices in the pan in concentric circles, overlapping slightly, and beginning with the outside (you can also do a spiral, snail-shell thing).
To make the batter, cream the butter and sugar until light and fluffy, and then add the vanilla and almond extracts. Beat the eggs in, one at a time, stirring between additions, and then fold in the nuts, followed by the rest of the dry ingredients. Carefully spoon the batter over the fruit and smooth it out.
Bake in the center of the oven for 35 to 40 minutes until the a toothpick comes out clean on the outside and the cake is mostly golden and springy. Remove the cake from the oven, being careful to not grab the handle of the skillet pan out of instinct with your bare hands, and allow to cool for 2 minutes. Place a flat plate or cake plate on top of the pan and quickly and confidently flip the cake onto the plate. If any part of the fruit or cake stays in the pan, just remove it and stick it back on the cake. Let cool for another 10 minutes or so, or let cool to room temperature. 


Pluot Tart

09/06/2015 10:47

For the crust
1 cup all-purpose flour
1/4 cup light brown sugar
1/4 teaspoon salt
1/2 stick unsalted butter
2 tablespoons water

For the filling
2 cups sliced pluots
3 tablespoons light brown sugar, plus more for the crust
1 tablespoon all-purpose flour
1 teaspoon cinnamon

For the crust: 
Mix the flour, sugar, and salt in a large bowl. Add the butter, 1 tablespoon at a time. Add the water to the mixture. Knead the mixture until a ball of dough forms. Chill the dough in the refrigerator for 1 hour.

Roll out the dough into a large circle, and place on the baking pan.

For the filling: 
Preheat the oven to 375 degrees.
Mix the pluots, sugar, flour, and cinnamon in a bowl. Place the mixture in the center of the dough. Pull the edges of the dough over the filling, leaving a circle of the fruit exposed. Sprinkle the crust with sugar. Bake for 40 minutes. Serve and enjoy!



Pluot and blueberry crisp

04/03/2013 12:21

2 lbs. pluots, pitted and quartered
1 pint blueberries
1/4 cup light brown sugar, lightly packed
3 Tbsp. cornstach
1 Tbsp. red wine or creme de cassis liqueur (optional)
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup old-fashioned oatmeal (or quick oats)
1/2 cup chopped walnuts or pecans
1/2 cup (1 sticks) softened unsalted butter, diced
Preheat the oven to 375 degrees.
For the fruit, in a large bowl, combine the pluots, blueberries, (1/4 cup) brown sugar, flour and the wine (or liqueur). Pour mixture into a 12 x 8″ shallow baking dish and level out.
For the topping, combine the flour, (1/2 cup) brown sugar, salt, cinnamon, oatmeal, and butter in a bowl. Work together with fingers until clumpy, and then stir in nuts. Scatter evenly over the fruit mixture.
Bake the crisp for 40-45 minutes, or until the fruit is bubbling and the top is browned. Serve warm or at room temperature, and feel free to pair it with ice cream.