Showstopper Plum Tart | The Jewish Week | Food & Wine

Showstopper Plum Tart

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Showstopper Plum Tart

This plum tart looks fancy but is easy to make. Ronnie Fein/JW

As easy as pie to make.

Sukkot is the Jewish Thanksgiving. Both celebrate how grateful we are for a good harvest and there’s always a feast of good food to eat. And when you think about it, the Pilgrims probably ate their meals outside, too.

Whatever or wherever your sukkah turns out to be, eating there requires some thought. The dish has to be something you can transport and eat easily. Because of the holiday’s ties to the autumn harvest, it makes sense to prepare foods that include ingredients that are part of the seasonal bounty – apples, plums, pumpkin and so on. And because it is such a joyous holiday, the food should be festive and beautiful to the eye.

This Sukkot, make this beautiful Plum Tart. It’s one of those stunning dishes that are somehow easy to prepare, and you can take it anywhere.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, and friend her on Facebook at RonnieVailFein. She tweets at @RonnieVFein

Servings & Times
Yield:
  • Makes 8 servings
Active Time:
  • 1 hr
Total Time:
  • 1 hr 30 min
Ingredients

Plum Tart

1-1/2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon grated lemon peel

1/2 cup butter or margarine (or a mixture of coconut oil and shortening)

4 tablespoons orange or apple juice or milk, approximately

For the filling

1-1/2 pounds Italian prune plums or President plums

1/2 cup brown sugar

2 tablespoons quick-cooking tapioca

2 tablespoons lemon juice

8-12 additional plums

3 tablespoons white sugar

1/2 teaspoon ground cinnamon

1/4 cup apricot preserves, optional

Steps
  1. To make the crust, combine the flour, salt and lemon peel in a bowl. Add the butter and work it into the flour using your fingers or a pastry blender (or pulse in a food processor). Add the 4 tablespoons juice and work into the ingredients to form a dough, using more liquid if necessary (or pulse in the food processor until a ball of dough forms). Wrap the dough in plastic wrap and let rest for at least 30 minutes before rolling.
  2. Preheat the oven to 400 degrees. Roll the dough to fit a deep 10-inch or regular 11-inch tart pan. Prick the dough with the tines of a fork. Place aluminum foil over the dough and weight the foil down with aluminum pie pellets or dried beans. Bake the dough for 10 minutes. Remove the foil and the pie weights, return the tart dough to the oven and bake for another 4-5 minutes or until barely browned. Remove the unfinished tart crust from the oven.
  3. To make the filling: Cut the 1-1/2 pounds of plums in half, remove the pits and chop the plums. Place the chopped plums in a bowl. Add the brown sugar, tapioca and lemon juice and toss the ingredients to coat the plums evenly. Let rest for 10 minutes while you slice the remaining 8-12 plums into thin slices (depending on the size of the plums, each plum half should give 3-4 slices).
  4. Lower the oven heat to 375 degrees. Spoon the chopped plum mixture into the partially baked crust. Arrange the plum slices on top, overlapping the pieces. Mix the sugar and cinnamon and sprinkle on top of the plum slices. Bake the tart for about 40 minutes or until the top is crispy and the fruit is soft (you can use the tip of a sharp knife and insert it into the fruit). Let cool before slicing. If desired, heat the apricot preserves and brush on top of the baked tart (this gives it a glossy glaze.)