Enjoying the fruits of our labor.
This recipe has a special place in my heart for a couple of reasons. First, I grew up watching Ina Garten on the Food Network and vowed to be as good of a cook as she is one day. I'm not quite there, but I am making progress. Second, my mom makes this tart every summer with plums from trees in our backyard.
My husband and I moved into the house we live in 3 years ago, and I have a very distinct memory of when we showed my parents our house when we closed on it. It was at the end of the summer in 2016, and when we got to the backyard my mom pointed at the trees and said "wow, those are italian plum trees!" She walked across the yard, pulled a plum off the tree and took a huge juicy bite. The look on her face said it all - she was so happy and excited for us, and those plums were so sweet and delicious. Ever since then, she makes Ina Garten's Italian Plum Tart every summer with plums from those trees. This year, I got to make it with her, and it was one of my favorite experiences in the kitchen. We seriously had so much fun!
In true Danie Bakes! fashion, I couldn't just make the recipe as it is stated. I had to make a few adjustments and try a substitution or two; but honestly, it could have been any recipe - I really had the time of my life with my mom. Check out the Plum Tart highlight on my Instagram to join me and my mom in the kitchen.
🏷 Time: 1.5 hours
Ingredients
3/4 lbs Italian Plums, sliced and pitted
2TBSP Tapioca Flour
2TBSP Triple Sec
1 3/4c Sugar
8TBSP Salted Butter, room temperature
1 1/4c AP Flour
1/2tsp Ground Cinnamon
1/2tsp Kosher Salt
1/4 Baking Powder
1TBSP Ice Cold Water
Directions
Preheat the oven to 350F
Prepare a 9in springform pan or a false-bottom tart pan. I used a 10in William Sonoma Gold Touch Tart Pan
In a medium mixing bowl place the sliced plums, tapioca flour, triple sec, and 3/4 cups of sugar. Stir to combine
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and remaining sugar (1 cup) on medium speed (speed 4 on a KitchenAid stand mixer) about 2 minutes. You will know it is ready when it is light and fluffy
In a small bowl combine the flour, cinnamon, salt, and baking powder.
Slowly pour the dry ingredients into the butter & sugar cream mixture until it is combined and forms small, dry crumbs
Add the water and beat until the mixture forms a nice moist crumb
Set aside about 3/4 cup of the crumb mixture
Pour the remaining crumb mixture into the springform or tart pan. Lightly pat the dough into the bottom and sides of the pan, about 1 inch up if using a springform pan. Press into the creases if using a tart pan
Arrange the plum slices in concentric circles.
Sprinkle the remaining crumb mixture evenly on top of the plums
Bake for 1 hour until the crust is golden
Cool for 10 to 15 minutes
Serve warm with ice cream or freshly whipped cream, or at room temperature
Enjoy!
