INA GARTEN PLUM TART FULL

Sprinkle with the full 1/2 cup of sugar and dot with the butter.īake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Wrap the dough around your rolling pin and transfer it to the prepared pan. On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap in plastic and refrigerate for exactly 1 hour. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Add the butter and pulse 10 to 12 times, until the butter is the size of peas.

Serve warm or at room temperature and by all means add ice cream or freshly whipped cream.For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. (For this reason, I put an old baking sheet on the rack below the crisp pan.)

Scatter on top.īake for 20-25 minutes until the top is golden brown and juices are bubbling. The goal is to have little clumps that you can sprinkle on top of the crisp. Then just squeeze it through your fingers until you see it starting to come together. The butter is key: it must be cold and it must be cut into small cubes. Use your hands to combine the crisp mixture. Pour into a 13 x 9-inch baking dish or 10-inch round tart pan. Stir gingerly but be sure to coat each piece of fruit with the flour, sugar and liquid. 1/4 pound cold butter cubed (one stick)Ĭombine the fruit mixture in a large bowl.6 tablespoons creme de cassis liqueur, grape juice or apple juice.2 pounds fresh plums, pitted and quartered.The alcohol from the cassis will bake out in the oven but if you’d prefer a non-alcoholic version for the kids (and who could blame you?), try a dash of grape or apple juice instead. Look for organic and individually frozen. No blackberries available? Try any berry you like.įrozen berries are a great substitute for fresh because they’re picked and processed at their peak. That’s our story and we’re sticking to it.Īdapted from Barefoot Contessa Back to Basics Molly and I had two helpings citing a connection between breastfeeding and wheatgerm as a perfectly legit excuse reason for our indulgence. Holding up her plate saying, “more pasta peas”, she was an Italian’s dream lunch guest. To Yaya’s delight, Phoebe had two helpings of pasta. Under a vine covered gazebo we feasted on pasta with a creamy sausage and mushroom sauce, green salad and our favorite local dish roasted fish with potatoes. Molly’s sister was visiting from Chicago and there to cook a multi-course lunch for everyone again was Giuseppe’s former nanny, called Yaya (which rhymes with tata, the Italian word for nanny).Īfter everyone had their fill of sand, sun and saltwater, we headed back to Molly and Giuseppe’s vacation rental for lunch. Today we’d enjoy the sunshine with friends Molly and Giuseppe, their toddler Sabina and her new baby brother Luca. So crisp in one hand, baby in the other, off we packed up the car for a day in Nettuno again.

INA GARTEN PLUM TART UPDATE

So I set out to update her recipe in a healthier way. She had a plum crunch recipe that looked divine but was also packed with sugar and butter, as usual. That’s when I consulted my Food Network iPhone app and searched for plums + The Barefoot Contessa. (And if it could not involve a 30-pound Le Creuset baking pan, even better.) There would be six adults, two toddlers and two babies which meant it better be something good.Įarlier in the week our babysitter arrived with a bag full of purple plums, freshly picked from a friend’s tree. The requirements were simple enough: must be baked ahead of time and also hold up for an hour in the car. WE WERE HEADED FOR THE BEACH and needed to bring a dessert for lunch afterward.

Ina garten plum tart