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    You are in: Home / Recipes / Italian Plum Tart (Joan Nathan) Recipe
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    Italian Plum Tart (Joan Nathan)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    coconutty's Note:

    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.

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    Serves: 6-8



    Units: US | Metric

    For the crust

    For the filling


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Sprinkle with the cinnamon and lemon rind.
    6. 6
      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.

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    Nutritional Facts for Italian Plum Tart (Joan Nathan)

    Serving Size: 1 (162 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 365.0
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 10.0 g
    Cholesterol 68.3 mg
    Sodium 55.5 mg
    Total Carbohydrate 50.8 g
    Dietary Fiber 2.9 g
    Sugars 30.3 g
    Protein 3.8 g

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