Plum Tart

I just made a plum tart. An easy one, courtesy of Ina. I bought 3 beautiful plums at a farmer's market that recently opened, on our way to my Supermarket. It was packed and that makes me laugh, when not one driveway further would be produce at half the price. Goes to show you how horrible the fresh produce has become in chain store markets.

Did I tell you that the stupid government here in New Jersey (which is named the Garden State, by the way) tried to eliminate the Department of Agriculture? I will be so happy to retire in North Carolina.

One thing you should know if you make this tart. At the 60 minute mark the interior was bubbling with juice. Instead of pulling out the tart and letting it cool, I made the decision to move the pan to the upper portion of the oven (from the bottom rack) and bake it for another 10 minutes.

WRONG decision!! Ina was right. 60 minutes was more than enough. When I make this again (and there will be another time) I will start the tart in the upper third of the oven and bake it for no more than 50 minutes. I did use a smaller pan. While cooling, the juices will firm up to a jam-like texture and the crust will stay chewy and not cookie hard.

Other than the wrong baking time, the rest of the tart was perfection and very tasty. I did sprinkle demerara sugar over the top for crunch and shine. This tart rocks!!

Italian Plum Tart
Adapted from Barefoot Contessa, 2010
How Easy is That?
Prep Time: 20 min
Inactive Prep Time: 15 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 8 servings

Ingredients:
* 3/4 pound Italian prune plums, quartered and pitted
* 2 tablespoons Minute tapioca
* 2 tablespoons creme de cassis liqueur (I used blackberry liquor
* 1 3/4 cups sugar, divided  (1 cup + 3/4 cup)
* 1/4 pound (1 stick) unsalted butter, at room temperature
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon kosher salt
* 1/4 teaspoon baking powder

Directions:
Preheat the oven to 350 degrees.
Butter and flour a 9-inch springform pan (I used an 8" pan) and place it on a sheet pan.
Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder.
With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs.
Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top.
Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.