Plum Tart; another summer favorite!

July 8, 2013 § Leave a comment

Fruit, fruit and more fruit! Summer is an endless temptation of fresh fruit and delicious desserts that incorporate them. This Plum Tart by Ina Garten in her book Barefoot Contessa Parties was yet another yummy addition to our July 4th week-end.

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The crust and crumble topping has nuts, a favorite at SWEETTABLESCAPES, and the plums become an appetizing and soft layer on top. To top it all off anf if you own an ice-cream maker, add some Vanilla Armagnac Ice Cream (the pairing is suggested by Garten, so we followed her advice) and you’ll be in summer dessert heaven!!

PLUM TART:

You’ll need: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 lengthwiseDirections:Preheat the oven to 400 degrees F.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.IMG_3663IMG_3664IMG_3665IMG_3666IMG_3667IMG_3668

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.

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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.

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VANILLA ARMAGNAC ICE CREAM:

Ingredients:3 cups heavy cream
2/3 cups sugar
1 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean
1/4 cup good Armagnac or CognacDirections:Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved – you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Add the Armagnac and freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Spoon into a freezer container and allow to chill in the freezer for a few hours before serving.IMG_3673IMG_3674IMG_3679IMG_3680

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This ice cream has just enough  alcohol flavor to make it a pure delight for grown ups! ENJOY!!

You can also savor your tart with some good old whipped cream:

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