Tuesday, September 11, 2007

North Fife Scotland Recipes

As the area here in north fife abounds in fruit which we enjoy to eat. I thought you may like to try this recipe from Scotland.

Plum Tart
For the Dough:

7 g of fresh yeast
about 350 g strong bread flour
½ teaspoon of salt
50 g of sugar
200 ml of warm milk
1 egg, beaten
20g unsalted soft butter

For the filling

500g plums, halved and stoned
3 tablespoons of brown sugar or more if the fruit are very tangy!

For the topping

200g of chopped nuts of your choosing
200g of heated fruit jam or jelly gently poured over last
It’s a matter of personal choice what is added or left out.

Mix the flour, yeast, sugar and salt in a bowl and slowly add the warm milk as you stir then the beaten egg and soft butter for a sticky dough. Turn out onto a cool surface and knead for 10 minutes or so until you have a satiny dough add more flour as needed. Put aside for an hour or so under cover to rise at room temperature.

Toss the fruit with the sugar and set aside.

Knock down the dough with your knuckles and push into a shape of choosing on a baking sheet or greased baking tin with 5cm walls, lay the fruit cut side up and sprinkle on the nutty topping etc. Bake at 190c for 30 minutes until the base is golden, fruit tender and crisp in places. Pour over the jam or jelly.

Serve with Yoghurt, ice cream, or cream and if you really want to pig it, a drink of dessert wine or champagne. Enjoy, you’ll end up with a warm satiated grin.

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