"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Plum Tart Recipe

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This recipe for Plum Tart, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Privot
Added: Monday, December 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
c finely chopped walnuts
c light brown sugar, lightly packed
12 tbsp cold butter, diced
1 egg yolk
2 pound firms, ripe Italian prune plums, pitted and quartered.

Directions:
Directions:
Preheat oven to 400 degrees. Combine flour, walnuts and sugar in large bowl. Add butter and egg yolk with mixer until crumbly. Press 1 cups of the mixture in an even layer on the bottom of a 9 inch spring form or tart pan. Arrange plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the plums. Bake tart for 40-50 minutes, or until its lightly browned and the plum juices are bubbling. Remove from oven and cool for 10 minutes.

Remove from pan and transfer to a flat plate. Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
1 tart

 

 

 

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