Description
Some of the trees will be oversized (long) and will incur extra shipping charges. If oversized shipping is required, we will notify you before the item ships in the spring.
One of the most satisfactory varieties for the Prairies.
Fruit size 5 cm (2 in) in diameter. Skin color is red with yellow flesh.
Freestone. Excellent eating quality. Mature ht 5 m (15 ft). Needs Wild Plum to pollinate.
Pembina is grown on native wild plum root stock.
Pollination Chart for Prunus
RECIPE
Plum Tart
Ingredients
For the crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces 
2 to 4 tablespoons ice water
For the plum filling:
1 tablespoon all-purpose flour, plus more for dusting
2 tablespoon whole raw almonds, toasted
1/4 cup granulated sugar, divided use
3-4 plums, halved, pitted, and sliced 1/4 inch thick (keep sliced halves together)
1 tablespoon heavy cream, for brushing
Instructions
Pulse flour, salt, and sugar in a food
processor (or whisk together by hand in a bowl). Add butter and pulse
(or quickly cut in with a pastry blender or your fingertips) until
mixture resembles coarse meal, with some larger pieces remaining.
Drizzle 2 tablespoons water over mixture. Pulse (or mix with a fork)
until mixture just begins to hold together. If dough is too dry, add 2
tablespoons more water, 1 tablespoon at a time, and pulse (or mix with a
fork).
Gather dough into a ball, wrap loosely in
plastic wrap, and press each into a disk using a rolling pin.
Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.
(Dough can be frozen up to three months; thaw in refrigerator before
using.)
Preheat oven to 350 degrees F. On a
lightly floured piece of parchment paper, roll out dough into an
approximate 8-inch oval, 1/4 inch thick. Transfer dough (on parchment)
to a baking sheet.
Pulse almonds, 3 tablespoons sugar, and
the flour in a food processor until ground to a coarse meal. Sprinkle
almond mixture over dough. With a spatula, transfer plum slices to
dough, spacing close together and leaving a 2-inch border; press lightly
to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes.
Brush dough with cream; sprinkle evenly
with remaining 1 tablespoon of sugar. Bake until crust is deep golden,
and plums are juicy and bubbling, about 40 minutes. Transfer to a wire
rack, and let cool completely.
