I came across this Ina Garten recipe a couple years ago and it has since made the rounds at dinners and parties. Every time I serve it, it is a stunner. It is a beautiful presentation and it is delightfully unexpected – I mean when was the last time you had a plum dessert? As “wow” as it appears, I find it very easy it is to prepare. All those factors combine to make an awesome fruity dessert that is worth giving a shot. The picture above is one of my own Plum Tarts (yum!) but this recipe is The Barefoot Contessa’s. Give it try and enjoy!
(makes one 9 1/2 inch 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.
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.