By Maggie Conklin
Plum Tart Yum Tart
I was chatting with my neighbor Christa Wise about, you guessed it, food. More specifically, about deserts.
She said she’d procured ingredients for Margaret McDermott’s plum tart recipe, the finished product’s beauty and intricacies of getting just the right plums.
Tarts are a little like pies, but thinner, with a sweeter crust. Historically they could be either sweet or savory, but modern tarts most often have a short-crust base layer, fruit topping and delicious custard to glue the two together.
Preheat oven to 375°F.
Crust Ingredients
½ cup butter
1 cup sugar
1 ¼ cup flour
½ tsp. salt
½ tsp. cinnamon
¼ tsp. baking powder
Blend butter and sugar in food processer until fluffy. Add remaining ingredients and pulse until crumbly. Reserve 1/3 cup for topping. Loosely press remainder into a tart pan.
Filling Ingredients
1 lb. plums
1 egg
1 cup cream (now you know why it is good)
Cut plums in half and place skin side up over the tart crust. Sprinkle with remaining crumbs. Bake for 15 minutes.
While it’s baking, beat the egg and cream together, then pour over plums when the timer chimes. Return to the oven 25-35 more minutes.
If you’re looking for a Thanksgiving dessert that goes beyond apple, pumpkin or pecan pie, then this recipe will end your feast with a dessert as delightfully refined as our friend, Margaret.
Enjoy!