Oh my! Where should I start? My baking days are pretty much back in full swing. For my first blogging back (besides the DBC)- I decided to do a little something by Ina Garten. I absolutely love watching the Barefoot Contessa on the foodnetwork. It's something I look forward to watching on the weekend and the days I have (or take) off of work. I saw her make this tart and I fell in love with the simplicity of it. so.. ladies and gents here it is!
Plum Tart
-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
Preheat the oven to 400 degrees F.
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.
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.
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.
**MY REVIEW: this is absolutely amazing. It is not too sweet and the crust is so delicious. I even ate it without cooking it! I look forward to making this again!!**
3 comments:
hey viv, Im gonna get some plums to make this tart tonight, Ill let you know what I think about it :>) Bonnie
The contessa is really good :>) I let it cook too long and it got a little burnt, you know how I am about burning things, anyways, I put cool whip on it and it is really good viv :>) I like it alot, I can see using apples and peaches too, it is interchangable. I really like that idea. I am gonna try your other recipes too :>)
Bonnie
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