Let cool on a rack to room temperature or until slightly warm, then remove the sides of the pan, place the tart on a serving plate, and serve. Cover the rim of the tart shell with aluminum foil to prevent the crust from over-browning, then bake the tart until the plums aretender, about 30 minutes. Remove from the pan and transfer the tart to a flat plate. Remove from the oven and cool for 10 minutes. Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling. Brush them all over with the remaining jelly. Sprinkle the rest of the crumb mixture evenly over the plums. Arrange the sliced plums over top of the flour and marzipan, in overlapping rows. Sprinkle the bits of marzipan evenly over the bottom of the crust.
#RUSTIC PLUM TART BAREFOOT CONTESSA SKIN#
Arrange the plums decoratively in the tart shell, skin side up, starting wt the outside rim and working toward the center. Unroll your pastry and use it to line a 7 by 11 inch baking tin, allowing the excess to overhang. Reduce the oven temperature to 350 degrees F.īrush half the jelly all over the inside of the cooled tart shell. Cool completely, in the pan, on a wire rack. Toss well and set aside.īake the chilled or frozen tart shell until golden brown, 25 minutes. In a small bowl, combine the vanilla seeds with the 2. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans.
#RUSTIC PLUM TART BAREFOOT CONTESSA PLUS#
With the motor running, pour the ice water down the feed tube and. Active: 50 min Yield: 8 servings Nutrition Info Save Recipe Ingredients Deselect All Dough: 2 cups all-purpose flour, plus additional bench flour Pinch salt 2 sticks unsalted butter, chunked 1/2. Arrange 2 racks equally spaced in the oven. Before we switch over to Falls Apples, bake this Fresh Peach Cake. Prepare the filling: Place the quartered plums in a bowl with the sugar, ginger, and cinnamon. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. On Long Island, this years crop has been even more luscious than usual.
Prick the dough all over with a fork, then chill the prepared pan, covered with plastic wrap, in the freezer for at least 30 minutes or overnight. Trim off any excess dough at the top of the tart pan with a knife, then lightly press the dough around the inside of the rim with your thumb so it extends about 1/8 inch above the pan. With lightly floured hands, press the dough evenly over the bottom and up the sides of a loose-bottom 9-inch tart pan,pressing particularly around the bottom edge of the pan with your fingers, making sure that the dough is not too thick. Process until the dough comes together around the sides of the bowl, then scrape the sides of the bowl and precess for a few extra seconds. Add the sugar and vanilla and process until the mixture is light and fluffy, about 20 seconds, stopping to scrape the sides of the bowl once or twice.Ĭombine the flour, ground gingersnaps, ginger, and salt in a small bowl and add them to the food processor. Prepare the curst: Place the butter in a good processor and process a few seconds until creamy. 1/2 cup (1 stick) unsalted butter, cut into small piecesġ/4 cup finely ground gingersnap cookies (about 1 ounce)ġ1/2 pounds red plumd, pitted and quarteredġ/4 cup red currant jelly or apricot jam, melted
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