Prep 20 mins
Cook 45 mins
This is Joan Nathan's Italian Plum Tart with a Butter Crust, one of her traditional Rosh Hashana desserts, published in the NY Times. Posted for safekeeping. Not tried yet. Prep time is an estimate and does not include chilling time.
For the crust
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1⁄8 teaspoon salt
- 1⁄2 cup unsalted butter or 1⁄2 cup pareve margarine, cut in 8 pieces
- 1 egg yolk
For the filling
- 3 tablespoons plum jam
- 1 tablespoon brandy
- 2 lbs Italian plums
- 1⁄2 teaspoon cinnamon
- 1 teaspoon grated lemon rind
- 1⁄4 cup sugar
- To make the crust, pulse the flour, sugar, and butter or margarine together in a food processor until crumbled. Then add the egg yolk and pulse until the dough comes together.
- Place the dough in the center of a 9-inch pie plate and with your fingers, dusted with flour if needed, pat it out to cover the bottom and up the side. Refrigerate for a half hour.
- Preheat the oven to 450 degrees and pre bake the crust for 10 minutes. Reduce the oven to 375 degrees and bake another 5 minutes. Remove from the oven.
- Mix the jam with the brandy in a small bowl and spread over the crust. Peel, pit and cut the plums in four pieces each. Place around in a circle so that each piece of plum overlaps the other and they eventually form a spiral into the center.
- Sprinkle with the cinnamon and lemon rind.
- Reduce the oven to 350 degrees. Return the taste to the oven and bake about 30 minutes or until the crust is golden brown and the plums juicy. Remove the tart from the oven, sprinkle on the sugar, and serve.