Cherry & Plum Recipes from Matthew Benson of Stonegate Farm

Photo by: Matthew Benson.

By July 4, most of the dwarf cherries at Stonegate Farm are jeweled in glistening fruit. If the birds don’t get them first, they end up in desserts like this delicious, rustic, hand-shaped tart.

Prep time:25 minutes

Serves about 6

Ingredients

For the crust

• 1¼ cups whole wheat pastry flour (plus extra for sprinkling)
• ½ cup ground flaxseed
• 2 Tbsp toasted wheat germ
• ¼ tsp salt
• 3 Tbsp cold butter, cut into small pieces
• 3 Tbsp canola oil
• 2-3 Tbsp ice-cold water

For the filling

• 4 cups fresh pitted sour cherries
• ¼ cup raw honey
• 2 Tbsp cornstarch
• 1½ Tbsp water

Instructions

1. For the crust: In a large bowl, stir together the flour, flaxseed, wheat germ and salt.
2. With a pastry blender or 2 knives held in scissor fashion, cut the butter and oil into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until you can gather the dough into a ball.
4. Flatten dough into a disk and place on a sheet of floured waxed paper.
5. Sprinkle a little more flour over the dough and top with another sheet of waxed paper. Refrigerate for at least 30 minutes.
6. For the filling: In a large saucepan, heat the cherries and honey over medium heat.
7. Gently stir the cherries to fully coat them in honey.
8. In a small bowl, whisk together the cornstarch and water until smooth. Add an additional 1 teaspoon water if necessary.
9. Add to the cherry mixture and stir to coat. Remove from the heat.
10. Preheat the oven to 425ºF and line the baking sheet with parchment paper.
11. On a lightly floured work surface, roll out the dough to a 12-inch round and transfer the dough to the baking sheet.
12. Spoon the filling into the center of the dough round, leaving a 2-inch border.
13. Fold the edges of the dough toward to filling. Most of the filling will still be visible.
14. Bake for 40 to 45 minutes, or until the crust is golden and the filling is bubbling.
15. Cool for 15 minutes before serving.

Photo by: Matthew Benson.

When picked at their full, juicy prime, plums are exceptionally sweet. And when grilled, they take on an unbeatable smoky, caramelized flavor.

Serves 2-4

Prep time: 15 minutes

Ingredients

For the crust

• 6 yellow plums, such as ‘Shiro’, or purple pluots, pitted and halved
• 2 tsp olive oil
• ⅛ tsp ground cinnamon
• 2½ cups nonfat Greek yogurt
• 2 Tbsp raw honey
• 1½ Tbsp chopped lemon basil or lemon balm

Instructions

1. Preheat the grill to medium high.
2. Brush the flesh side of the plums with oil and sprinkle with cinnamon.
3. Place the plums cut-side down on the grill rack and grill for 2 minutes, or until lightly charred.
4. Turn the plums skin-side down and grill for 2 minutes or until softened. Transfer to a serving bowl.
5. In a bowl, stir together the yogurt and honey. Top the grilled plums with the yogurt mixture and the basil or lemon balm.