Ingredients
8 plums, pitted and quartered
1 pie shell, 9 baked
1 cup whipping cream
2 eggs
1 egg yolk
1 lemon, juice of
1/2 cup sugar, granulated
TOPPING
3 tbsp brown sugar
1 tsp cinnamon
Directions
"This is a famous Scottish tart...If you use the small purple plums,
increase the number to 12." Preheat the oven to 350F. Arrange the
plums in the pie shell, skin side up. In a bowl, beat together,
cream, eggs and egg yolk, lemon juice, granulated sugar and 1 tsp
cinnamon. Pour over the plums. Bake for 25 minutes or until the plums
are softened. Mix together the brown sugar and the remaining 1 tsp
cinnamon. Sprinkle over the tart. Return to the oven and bake for a
further 10 minutes or until crusty. Serve warm. SERVES:6
Servings: 6 servings
Cinnamon Plum Tart Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
It is possible to trace the history of written recipes back into the far past, at least as far back as the early Egyptians, and maybe even further. Interesting though that maybe, mostly, these old records were just basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to food historians are a few tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move on, we have two recipe books dating from the 1300s - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian curry that is popular today, but instead accounts of the types of meals eaten by the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices created a surge in recipe books, many of which are kept safe in private cookery archives. During the following few hundred years, the rich families of Wesstern Europe competed to offer the most exotic banquets, and as a result chefs and their recipes could command a high salary. Even so, it was during the 1800s that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. The arrival of television brings us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Cinnamon Plum Tart recipe.
