So, I made a delicious plum tart for a dinner we had at out house. I had made a plum crisp really similar too this but this one had a crust where as the crisp only has a topping. I went to the farmers market and found the most crisp plums ever and I tell you they were to die for! But anyway... I cut them into slices about 1/2 and inch think and put some sugar to tame the tartness down. I let the plums soak for about 2-3 hours so they got nice and sweet! For the crust, I made a regular tart dough, the flour, cold butter... Since I did not have a tart pan I used a spring- form pan instead and also pre-baked the crust since it was really hot that day and the butter was getting soft in the dough. After about 10 to 15 minutes of pre-baking I put the plum mixture in the pan and put some granola topping for a little crunch and flavor. The recipe stated that use half of the dough for the pan and half for top, but I ended up using all of the dough and ended up adding granola on the top.
These are the cut up plums soaking in the sugar! yum!!
This is the crust in the spring-form pan ready to get pre-baked
This is my little Cuisinart machine!! LOL
This is the final product!! yum squared
This is a close up image
Ingredients
- 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
Directions
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.
The recipe does not say to pre-bake or put granola but I just added my own touch :)!!
I got this recipe from Food Network and the chef is Ina Garten.
Thanks, and sorry for not posting so often
