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For the crust:
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled butter, cut into 1/2-inch pieces
1 egg yolk
2 tablespoons ice water

For the filling:
1/4 cup (1/2 stick) butter, room temperature
1/3 cup sugar
1 large egg
1/3 cup sliced almonds, finely ground in food processor
2 teaspoons flour
1 teaspoon almond extract
6 plums


Preheat oven to 350°F. For crust, mix the flour, sugar and salt in a bowl then cut in the butter with a pastry cutter until the butter is well incorporated. (The mixture should resemble fine breadcrumbs.)

In a small bowl, beat the egg yolk together with the ice-cold water. Pour into the flour mixture. Slowly bring the ingredients together with your hands to form dough, being careful not to overwork it. (You may also do the above in a food processor.)

Form the dough into a ball, cover in plastic wrap and chill for a few minutes before rolling. Roll out the dough on a lightly floured surface or between two sheets of parchment into a circle slightly bigger than your tart pan. Put it into your pan and press the dough into the corners. Pierce the tart crust with a fork several times and chill again for a few minutes. Bake it in the preheated oven for 20 minutes. Let the crust cool while you prepare the filling. (Leave the oven on.)

To make the filling, beat the butter and sugar together with an electric mixer until creamy. Beat in the egg, followed by the almonds, flour and extract. Spread evenly in the cooled tart shell. Cut the plums in half and remove the pits. Cut each into thin slices.

Arrange the slices, overlapping in concentric circles, leaving a 1/4-inch border around the edge. Bake in the oven for 40 to 45 minutes or until the filling in the middle of the tart is set. Remove from the oven and let cool at room temperature for several hours before slicing.




2 ½ cups plum jam
½ cup grated fresh or prepared horseradish
½ cup mustard sauce
Salt to taste

In a small bowl blend all ingredients together well. Brush over chicken, shrimp, ham or pork before and during cooking. Makes about 3 cups sauce.

Source: Clearbrook Farms



1 cup butter or margarine, melted
3 cups flour
3 ½ cups sugar
1 cup non fat dry milk
2 tablespoons baking powder
½ teaspoon salt
2 ¾ cup water
1 -  #10 can (3 quarts) pitted plums

Pour melted butter or margarine over the bottom of a 12 x 20 x 2 steam table pan.  Sift flour, sugar, dry milk, baking powder and salt together into a mixing bowl.  Add water to flour mixture—stir only until well blended.  Spread batter evenly over melted butter or margarine.  Pour canned plums and juice gently over the batter.  Batter will rise over plums to form a cake layer on top.  Bake at 375 F for about 45 minutes or until browned



5 quarts very ripe plums, pitted, or as needed
4 cloves garlic, pressed
1 onion, finely chopped
6 cups white sugar
1/2 cup apple cider vinegar 
2 tablespoons Southwest chipotle seasoning
1 tablespoon roasted garlic seasoning
1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired)
7 teaspoons salt
1 teaspoon liquid smoke flavoring (optional)
8 half-pint canning jars with lids and rings

Place the plums, a few at a time, into a colander set over a large bowl. With gloved hands, squeeze the plums in the colander, forcing the juice through the holes of the colander. Discard spent pulp, and repeat to produce 8 cups of plum juice.

Pour 3/4 cup of plum juice into a small saucepan with garlic and onion, place over medium heat, and bring to a boil. Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes.

Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring until the sugar and salt have dissolved. Bring the mixture to a boil over medium heat, reduce heat to a simmer, and cook the sauce down until thickened, about 1 1/2 hours. Stir frequently to prevent burning.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Recipe provided by:;  Recipe submitted by:  LKVESELKA



3 ½ cup ripe Michigan purple plums
½ cup sugar
2 egg yolks
1 whole egg
5 tablespoon unsalted butter, melted
1 cup all purpose flour
3 tablespoon dark rum
1 teaspoon grated lemon zest
1 cup milk

Butter for baking dish.  Remove pits from plums and slice.  Preheat oven to 400 F.  Butter a 9-inch baking dish.  In a large bowl, combine sugar, egg yolk and egg and mix until smooth.  Beat in the melted butter, followed by the flour, rum lemon zest and milk.  The batter should be very smooth – can be made in a blender or food processor.

Arrange plums in the baking dish and pour batter on top.  Bake for 35 to 40 minutes or until golden brown, lightly puffed and set.  Serve warm with a dusting of powdered sugar and whipped cream, or ice cream.

Michigan Plum Growers Association

© 2012 - Forever, Michigan Plum Growers Advisory Group. All Rights Reserved.

Michigan Plum Growers Advisory Group
12800 Escanaba Drive Suite A
Dewitt, MI 48820-8680

Phone : 517.669.4250
Fax: 517.669.4251

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