Two nights ago at 11:20 pm, I did something kind of spontaneous and not terribly well thought out (ok, not thought out at all).
I signed up for a month-long locavore challenge that started yesterday: September 1st. I figured that I already eat quite a lot of local food and this wouldn’t be that hard for me. It would be fun to do and to tell you about here on the blog.
All would be well and good with this decision if I’d done some planning. But I didn’t.
So I got up yesterday and contemplated breakfast. I rifled through the refrigerator and my cabinets. It soon became clear that I was going to fail at this locavore thing before I even got started. Miserably.
Today was not much better. It’s so ridiculously hot here and I’m going away for the weekend so I didn’t want to to shop for anything…it makes more sense to just eat what I have here…some of which qualifies as local food (and some of which does not).
So I’m feeling
a little very guilty about not meeting the requirements of the challenge, but what can you do. I’ll try to be a better locavore next week when I get back.
Moving on to the tart.
This Gluten-Free Plum and Blueberry Custard Tart recipe is one I submitted to the food52 “best plum recipe” contest earlier in the summer. The recipe didn’t make it to the finals, but it did receive a very nice review and an Editor’s Pick designation.
I haven’t had a chance to post it here, so I figured I would do so before summer’s officially over. If my oven wasn’t out of commission (that’s another story), I’d make it again right now because it’s a great way to enjoy local fruit.
I adapted the tart from the recipe for Peach Custard Pie that is found in the July/August 2010 issue of Eating Well magazine and the crust was inspired by Elana Amsterdam. I made this tart twice: once in a deep dish pie plate and once in a springform pan. I suggest using the springform pan, if you have one, as it makes the tart much easier to serve.
I used a mixture of local white and purple plums here, along with a small amount of organic local blueberries. Feel free to use only plums, if you like.
Recipe for Plum and Blueberry Tart in a Gluten Free Hazelnut Crust
1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts)
3 tablespoons organic butter, melted
2 tablespoons organic sugar
1 tablespoon Lyle's Golden Syrup (local honey or maple syrup could also be used)
1/4 teaspoon sea salt
1/4 teaspoon baking soda
3/4 cups organic sugar
3/4 cups milk (I used raw milk; you can use whole or low-fat, preferably organic)
6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine)
2 whole eggs, preferably free-range
2 teaspoons organic cornstarch
1 teaspoon vanilla extract
pinch of sea salt
1 1/2 cups sliced plums (I used a combination of local white/"shiro" and purple plums)
1/2 cup organic blueberries
To prepare crust, combine ingredients for crust in a medium sized bowl and mix well.
Press into the bottom of a buttered 8 inch springform pan. Bake in a preheated 325 degree F oven for 15-20 minutes, until lightly browned and fragrant. Remove from oven and set aside to cool.
For filling, combine sugar through sea salt in a large bowl and whisk until thoroughly combined. Add sliced plums and blueberries and mix again.
Pour the filling into the pie crust and bake in a preheated 375°F oven for 20 minutes, or until the filling is set.
Remove from the oven and allow to cool before serving it warm (or refrigerate overnight and serve cold).