Plum Tart (Not Lost Anymore) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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The Rosh Hashona - Octoberfest favorite was lost for years. I have tried and tried to recreate and finally here it is. Considered a treasure by my family and friends. Serve with a little vanilla or cinnamon ice cream if desired Ingredients:
1 cup sugar |
1/2 cup butter, softened |
2 extra large eggs |
1 teaspoon vanilla |
2 teaspoons almond extract |
3/4 cup almonds (sliced or blanched) |
2 teaspoons ground cinnamon |
1 cup flour |
1/8 teaspoon salt, 2 (may be omitted if using salted butter) |
2 lbs black plums or 14 italian prune plums, ripe and pitted |
2 tablespoons sugar |
2 teaspoons cinnamon |
Directions:
1. 1. Grease a 10-inch tart or 9-inch springform pan.
2. 2. Preheat oven to 350 deg. F.
3. 3. Using food processor, cream 1 cup sugar and butter together; add in eggs, vanilla, and almond extract.
4. 4. Add almonds and 2 teaspoons cinnamon and continue to process.
5. 5. Process in dry ingredients.
6. 6. Pour into greased pan.
7. 7. Slice plums and place on batter in a circular, overlapping pattern, fruit-side up.
8. 8. Combine 2 Tablespoons sugar and 2 teaspoons cinnamon.
9. 9. Sprinkle over top of fruit.
10. 10. Bake 60 minutes. Cool before serving.
11. 11. Best served slightly warm (may nuke for a few secs to warm).
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