Plum Tart

I made it back from Tucson yesterday safe and sound.  It was such a wonderful trip and way too short.  I saw my good friends while I was there -- we had a stamp party and got to go out to dinner.  We promised we would see each other more often and hopefully that will come to pass.

To get back into my regular schedule, I made a recipe I've been meaning to make for a week now -- Plum Tart.  It's from Ina Garten and in her book Barefoot Contessa Parties!  I love, love, love Ina's recipes because they're usually so down to earth and easy to make (not to mention delicious!).   This recipe proves it ... when I was making it this morning I forgot to add the egg yolk to the crust/topping AND I didn't quarter the plums - only halved them.   Seems not to have made much of a difference, though ... between Don and Travis it's over half gone now.  (I tasted it too and it is good).

I'm also submitting this to Sweetnick's ARF Tuesdays since I know I won't be able to get anything else this deliciously good for you done tonight.  Head over there and check out the other entries tomorrow!

Plum Tart
(courtesy of Ina Garten)

• 2 cups all-purpose flour
• 3/4 cup finely chopped walnuts
• 3/4 cup light brown sugar, lightly packed
• 12 tablespoons cold unsalted butter (1 1/2 sticks), diced
• 1 egg yolk
• 2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

1. Preheat the oven to 400 degrees F.
2. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
3. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
4. Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Comments

[Tracy Weinzapfel]

Glad to have you back posting. I am actually scanning your site for recipe ideas. Waiting for Tucson pictures