Joan Nathan's Plum Tart Recipe?
I tried searching the board and couldn't find it. Does anyone out there know it and would you be willing to paraphrase it for me or else, if you've got the link, post that? I couldn't find it on the NYT site and don't own the book.
[quoted from the link I posted]
(from the New York Times a long time ago, but originally from Marian Burros and Lois Levine's The New Elegant But Easy Cookbook)
Prep time: 10 minutes
Cooking time: 50-60 minutes
1/2 c. unsalted butter
3/4 c. sugar
1 c. unbleached flour, sifted
1 tsp. baking powder
Pinch salt (optional, says the NYT; but recommended, says Nadia)
24 halves pitted purple plums (Nadia's note: you probably won't need this many, unless you're using the really small plums. I typically use a couple of larger plums or nectarines/peaches and cut them into sixths or eighths)
Sugar, lemon juice, cinnamon for topping
1. Preheat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt, and eggs, and beat well.
3. Spoon batter into a spring form of 8, 9, or 10 inches. Place the plum halves/piecs skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 tsp. of cinnamon, depending on how much you like cinnamon.
4. Bake one hour. Remove and cool; refrigerate or freeze if desired (Nadia's note: trust me, the only think you will desire when this comes out of the oven is to eat the whole thing straight away). Or (yes!) cool to lukewarm and serve plain or with whipped cream.
5. To serve a torte that was frozen, defrost and reheat briefly at 300 degrees.
Nadia's note: The recipe also offers a variation for an apple-cranberry torte, which I'm not including here because I've never made it and I can't imagine it's as good as with the plums. One of the best parts of the plum torte is that it gets crisp on the top, but the inside remains extraordinarily moist because the juicy plums sink into the batter. My guess is that most apples aren't moist enough to keep the torte's consistency as wonderful as it is when made with plums, apricots, nectarines, or peaches.
And then this is an Italian Plum Tart recipe Joan Nathan posted last week in response to a request (in the NYT's Diner's Journal):
I always make the same desserts at Rosh Hashonah: something with apple and something with Italian plums.
Here is the plum recipe.
ITALIAN PLUM TART WITH A BUTTER CRUST
1 cup all purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1 stick unsalted butter or pareve margarine, cut in 8 pieces
1 egg yolk
3 tablespoons plum jam
1 tablespoon brandy
2 pounds Italian plums
½ teaspoon cinnamon
1 teaspoon grated lemon rind
¼ cup sugar
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. 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. 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. 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. Sprinkle with the cinnamon and lemon rind.
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.
— Posted by Joan Nathan