Cook this for a minute or so until the sugar and butter are bubbling. Add the sugar and maple syrup and stir to dissolve. Let the fruit sit in the bowl for about 10 minutes it will begin to macerate. Heat an ovenproof skillet over medium heat and add the butter and bay leaves. In a large bowl, mix the plum slices together with the sugar, cassis, and the squeeze of fresh lemon juice.a squeeze of fresh lemon juice (about half a lemon) Preheat the oven to 350☏ generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs. Mixed together quickly, moistening as necessary with liquid, until dough forms into a ball. In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Cut in butter, using two knives or a pastry cutter, until ingredients are well mixed and pieces of butter are thoroughly covered with flour. 1/2 cup of creme de cassis liqueur (this is the secret ingredient!) In medium mixing bowl, mix flour and sugar.Unable to track Pump’s recipe down, I’ve devised my own, inspired by hers–it’s quick and easy to prepare (partially because I buy the crust, frozen)–and not to brag, but this tarte tastes as good as the original! Hope you enjoy! Lucky me, Trusty’s mom and dad always stop by Loaves and Fishes when they go out to the Hamptons and bring us one of Pump’s amazing Plum Tartes…which I promptly eat in one sitting. Ina Garten for you) dash of salt, pinch of cinnamon enough ripe plums to cover the top of tart, 6 plums. What better combination is there?Īnna Pump, who once worked with Garten and now owns the wonderful bakery, Loaves and Fishes, creates wonderful food following Garten’s no-fuss philosophy. I’ve mentioned previously why I think of Ina Garten, better known as the Barefoot Contessa, as my kitchen fairy godmother–basically it’s because her recipes are quick, easy, and delicious.
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