I figured that since my other installment starting with what to do with….was so popular (see it here) that I should continue the series. Apparently people need to know what to do with spare fruit – and fear not I am here to help all of you!
Plum Tart Recipe
- 2 cups all-purpose flour
- 3/4 cup finely chopped (half and half) macadamia nuts and almonds
- 3/4 cup light brown sugar, lightly packed
- 8 tablespoons cold unsalted butter (1 stick), diced
- 1 egg yolk
- 8- 10 firm, ripe Italian prune plums, pitted and quartered lengthwise
- A spritz of fresh squeezed orange juice
Directions
Preheat the oven to 400 degrees F.
Combine the flour, macadamia nuts/almond mix, and brown 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. 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.
This recipe is based on the Barefoot Contessa’s Parties! 2001.
Filed under: Food , Baking, Easy Recipes
