Stone Fruit Baking Yields Fruity Reward
Stone
fruit is not the sort of name one would give to ambrosial fruits
such as plums, peaches and nectarines but that is indeed the fruit
grower’s and horticulturalists’ official term for
this wonderful category of fruit.
Baker’s love the ‘stone fruits’ because unlike
berries, they offer a few days notice before turning over-ripe.
The stone fruits have more staying power, from orchard, to market
and to your kitchen), offering a larger window of time to a baker
deciding what to do with the bounty.
In the kosher kitchen, stone fruits are a homey nod to Old Country
baking, where, much like here, plums, peaches, and apricots always
yield a sweet harvest of desserts. This particular collection
is all dairy-based desserts, making them ideal for impromptu company
occasions, or for dairy or vegetarian, late evening Shabbats,
such as spring offers.
Enjoy, and don’t be stone-faced or stony – just enjoy
the stone fruits!
Warm Apricot Pastries
Puff pastry from a French-style bakery is usually better,
but most commercial varieties will do. Kosher bakeries always
have a pareve puff pastry in their freezer case for handy baking.
These tarts can be baked free-form or in tart molds.
French Sour Cherry and Cream Cake
A shortbread bottom with a pastry cream topping – all
baked together for a unique, European tart. This needs an overnight
refrigeration but the result is a rich, yet delicate torte that
is light, delicate, and unique. This lovely summery confection
shines with sour cherries for an oh-la-la specialte de maison.
This is French but has decidedly Hungarian Jewish roots to it
as well.
Open-Faced Peach Kutchen Tart
This has the flavor notes and homey-ness of a peach kutchen
but is a trifle more sophisticated. A basic butter dough presents
a filling of fresh peaches. Quick and easy, this is just perfect
for unexpected friends or family, following a fast BBQ supper.
If you have the dough made, you are one-step ahead.
Belgium Sugar Plum Tart
A lean but tender yeasted pastry dough, touch of sugar, smidge
of butter, topped with diced plums. The plums change color in
baking and lend a gorgeous red hue, atop the tender, golden pastry.
