I am a big fan of plums — all kinds really, but if I can find Mirabelle plums (the little yellow, or pinkish one, not much larger than a cherry), I am in plum heavy. I found some of them the other day, organic ones no less, so I made this Mirabelle Plum Crumble Tart, with a Pâte Sucrée. What’s a Pâte Sucrée? It’s a pie crust that is more like shortbread, one that you don’t have to roll out, you just “pat” it into the pan. Lovely cake, just tart enough to make your mouth tingle a bit and just sweet enough to make you smile.
It’s wild Maine blueberry season so I decided to whip up this coffee cake, verbatim from the King Arthur recipe. Very much like blueberry muffins (very similar recipe in fact), but just in cake form. Stick with the wild sort of blueberry, not the cultivated type, as they are smaller and distribute better throughout the batter.
I decided to make this little Almond Red Currant Bundt Cake as a thank you present for a friend. I don’t make many things gluten free, but do know that my friend is wheat intolerant, so I gave it a go. Now, bundt cakes don’t need a whole lot of structure (that gluten provides) and I did give it some extra lift by whipping the egg whites separately (in addition to baking powder). Recipe is for one big bundt cake or two little ones (which I did). Substitute fresh or frozen blueberries if you don’t have red currant.
Just to prove — once again — that you can actually make my shortbread crumble bars in almost any flavor, I decided to go for three more unique ones: Jostaberry (a cross between a gooseberry and a black currant), Cloud Berry (golden blond raspberries) and Lingonberries (loosely related to cranberries). Over time, I had either made or bought jams of all three and decided to make bars from them. As always super easy to make and are delicious.