![]() ![]() ![]() The exact time to prune will depend upon the age of the tree. ‘If you prune outside this period you risk exposing the plant to infection by silverleaf and bacterial canker, both of which can be serious.’ ![]() ‘Like all stone fruits, plum trees should only be pruned in their growing season, namely from April to August,’ says Monty Don. In fall and early winter, the tree’s dry and oxygen-rich wood make it an ideal host for fungi. In spring and early summer, the trees resources are devoted to growth, so it is less resilient to disease. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.Summertime, when plum trees are strong and rich in resources is the best time for pruning as the trees are able to recover quickly. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Sprinkle the remaining crumb mixture evenly on top. Arrange the plums in concentric circles on the crust. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. In a small bowl, combine the flour, cinnamon, salt, and baking powder. ![]() In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Butter and flour a 9-inch springform pan and place it on a sheet pan. ![]()
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