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Wild Plum - Identifying & Foraging American Plum (Prunus americana)

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On Monday morning I rolled out of bed and headed straight to the kitchen. I had scoured the internet for wild plum recipes the night before and was ready to try my hand at a wild plum pie. You might even say that I went to bed while "visions of sugar plums danced in my head. Don't be scared by the fancy name though, it really just means "sweetened dough" in French and is quite easy to put together, although since it needs to be chilled, you'll want to start it first thing, or possibly make it the night before.

Once you've thrown your dough in the freezer, its time to get to work on those plums. A ripe plum will give a little when you squeeze it, and once you cut it open, you should be able to remove the pit from the flesh fairly easily.

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If you have to cut the pit out with a knife, the plum probably isn't ripe enough, so just toss it in your compost bowl. Thats the bowl I keep around when I'm in the kitchen to toss in all the discarded fruit and veggie parts: After I'm done in the kitchen, the bowl gets emptied out behind the barn into the compost pile. Its not a pretty thing, but you can't beat composted soil for nutrients! Well anyways, if you don't have a compost pile, throw it in the garbage disposal, I'm not going to judge: Just look at that little sun-kissed pile of beauties.

Next up you'll need to roll out your dough and pre-bake it in the oven for 15 minutes. While the pate sucree is in the oven doing its thing, you can start in on the sweet, souffle-like filling. Once the crust has finished its baking, pull it out of the oven, plop in your plums and pour over the filling. Then its back to the oven for another minutes. The finished result will be puffy and cloud-like, with a lightly browned top, but it will likely fall a bit while cooling.

The end result, a ruby studded pie, with a crumbly melt-in-your-mouth crust and tart, juicy plums perfectly balanced by a creamy-custardy filling. Serve it with some vanilla ice cream and prepare to have you socks knocked off. Pate Sucree The tart shell Ingredients: Or simply freeze one of the shells for use at a later date Directions: In the bowl of a stand mixer, cream together the butter and sugar.

Add in the vanilla and egg yolk and mix until the ingredients are well combined. Next add in the flour and continue to mix until no dry bits remain. Scrape the ball of dough out of the bowl and onto a sheet of plastic wrap. Place the dough in the fridge for several hours or overnight until it is firm. To speed things up, you can also place the dough in the freezer for half an hour. Pre-heat the oven to degrees. Remove the dough from the fridge and let warm up for about 5 minutes until it is just barely pliable.

If the dough is too stiff to roll out and is just crumbling, let it sit for a few more minutes to warm up slightly.

Wild Plum at Night

Classic Poem

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Seasalt Holly Jersey Dress, Wild Plum Night at John Lewis & Partners