Ina Garten's Italian Plum Tart is the epitome of rustic elegance, a dessert that effortlessly blends simplicity with sophisticated flavor. Imagine a buttery, flaky crust cradling a luscious filling of ripe Italian plums, their sweetness balanced by a hint of almond and a touch of fragrant lemon zest. This isn't just a tart; it's a taste of sun-drenched Italian countryside, perfect for a casual weeknight gathering or a special occasion. The beautiful presentation adds to its charm, making it a dessert you'll be proud to share.
The secret to Ina's incredible tart lies in the careful balance of ingredients and a few key techniques. From preparing the perfectly crisp crust to achieving that delightful caramelization of the plums, each step is crucial to creating this masterpiece. Ready to bake your own slice of Italian sunshine? Let's dive into the detailed, step-by-step process outlined in this article.
Tools Needed
- Mixer with paddle attachment
- 9-inch springform pan
Ingredients
- Pruned plums: 0.75 pound
- Tapioca: 2 tablespoons
- Creme de cassis: 2 tablespoons
- Sugar: 0.75 cup
- Unsalted butter: 0.25 pound
- All-purpose flour: 1.25 cups
- Cinnamon: 0.5 teaspoon
- Kosher salt: 0.5 teaspoon
- Baking powder: 0.25 teaspoon
- Cold water: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Plum Filling and Crust Base
- Combine plums, tapioca, creme de cassis, and sugar. Let it sit for 15 minutes to macerate.
- Cream together butter and sugar until light and fluffy.
- In a separate bowl, mix flour, cinnamon, salt, and baking powder.
- Gradually add the dry ingredients to the butter mixture until it forms small dry crumbs.
- Add cold water and mix until large moist crumbs form.
- Press most of the dough into the bottom of a 9-inch springform pan.
Step 2. Assemble the Tart
- Arrange the macerated plums tightly in the crust, creating a pretty pattern.
- Pour the plum juice over the arranged plums.
- Crumble the remaining dough over the top as a topping.
Step 3. Bake the Tart
- Bake until golden brown and bubbly.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- If using regular plums, choose firm ones that are not too juicy.
- The creme de cassis enhances the plum flavor without being overpowering.
- You can use peaches or pears instead of plums if desired.
Nutrition
- N/A
FAQs
1. Can I use a different type of plum?
Yes! While Italian plums are ideal for their sweetness and texture, you can substitute with other plum varieties. Choose plums that are firm and ripe, but not overly soft.
2. Can I make the crust ahead of time?
Absolutely! The crust can be made a day or two in advance and stored in the refrigerator, wrapped tightly in plastic wrap. This allows the flavors to meld and makes assembly easier.
With its stunning presentation and irresistible flavor, Ina Garten's Italian Plum Tart is a guaranteed crowd-pleaser. This recipe is a testament to the magic of simple, high-quality ingredients transformed into something truly special. Enjoy the delicious results of your baking efforts!