ITALIAN PLUM TART
Photography by Angie Norwood Browne
I got this recipe from my dear friend Nancy Stumvoll
1/2 cup butter
1 cup sugar
1 1/4 cups flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. baking powder
1 pound fresh Italian plums, firm, tart, halved & pitted
1 cup heavy cream
Put butter and sugar in food processor and mix until fluffy. Add rest of dry ingredients and cut until
mixture reaches a texture resembling peas. (6 to 7 pulses). Reserve 1/3 cup of mixture.
Press into 11′ tart pan. Build up edges a little thicker than bottom.
Filling: Arrange plums in a single layer over crust. Sprinkle with reserved 1/3 cup crust mixture and bake in a preheated 375 degree oven for 15 minutes.
While baking, beat egg slightly and add cream. Beat well. Pour egg mixture over plums and return tart to oven for 25 minutes, or until knife comes out clean. Cool, cut into wedges and serve warm or cold.
*when placing plums on crust to bake, place them skin side up!
Food Styling by Emily Browne