Italian Plum Tart Tarte Aux Quetsches Recipes

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TARTE AUX QUETSCHES, ITALIAN PLUM TART



Tarte aux Quetsches, Italian Plum Tart image

1. To make the crust, pulse the flour, sugar, salt, and butter or margarine together in the bowl of a food processor fitted with a steel blade until crumbled.

Provided by Joan Nathan

Categories     Desserts

Time 1h40m

Yield 8

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon sugar
⅛ teaspoon salt
1 stick (8 tablespoons) unsalted butter or pareve margarine, cut into 8 pieces
1 egg yolk
3 tablespoons plum or other fruit jam
1 tablespoon brandy
1½ pounds Italian blue plums
½ teaspoon ground cinnamon
1 teaspoon grated lemon zest
¼ cup sugar

Steps:

  • 1. To make the crust, pulse the flour, sugar, salt, and butter or margarine together in the bowl of a food processor fitted with a steel blade until crumbled. Then add the egg yolk, and pulse until the dough comes together. 2. Put the dough in the center of an ungreased 9-inch tart pan with a removable bottom. Dust your fingers with flour, and gently press out the dough to cover the bottom and sides of the pan. Refrigerate for at least 30 minutes. 3. Preheat the oven to 450℉, and bake the crust for 10 minutes. Reduce the oven to 375 degrees, and bake for another 5 minutes. Remove the crust from the oven, and let cool slightly. Reduce the oven temperature to 350℉. 4. Mix the jam with the brandy in a small bowl, and spread over the bottom of the crust. Pit the plums, and cut them into four pieces each. Starting at the outside, arrange the plums in a circle so that all the pieces overlap, creating concentric circles that wind into the center of the pan. Sprinkle with cinnamon and lemon zest. 5. Return the tart to the oven, and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy. Remove the tart from the oven, sprinkle on the sugar, and serve warm or at room temperature. Excerpted From Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France

Nutrition Facts :

ITALIAN PLUM TART



Italian Plum Tart image

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
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

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 9-inch springform 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.

ITALIAN PLUM TART (TARTE AUX QUETSCHES)



Italian Plum Tart (Tarte aux Quetsches) image

Brandy, cinnamon, and lemon zest combine to give this plum tart unbelievable aroma and wonderful flavor.

Provided by Joan Nathan

Categories     Dessert     Bake     Rosh Hashanah/Yom Kippur     Plum     Butter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 13

Crust:
1 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1 stick (8 tablespoons) unsalted butter or pareve margarine, cut into 8 pieces
1 egg yolk
Filling:
3 tablespoons plum or other fruit jam
1 tablespoon brandy
1 1/2 pounds Italian blue plums
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1/4 cup sugar

Steps:

  • To make the crust, pulse the flour, sugar, salt, and butter or margarine together in the bowl of a food processor fitted with a steel blade until crumbled. Then add the egg yolk, and pulse until the dough comes together.
  • Put the dough in the center of an ungreased 9-inch tart pan with a removable bottom. Dust your fingers with flour, and gently press out the dough to cover the bottom and sides of the pan. Refrigerate for at least 30 minutes.
  • Preheat the oven to 450 degrees, and bake the crust for 10 minutes. Reduce the oven to 375 degrees, and bake for another 5 minutes. Remove the crust from the oven, and let cool slightly. Reduce the oven temperature to 350 degrees.
  • Mix the jam with the brandy in a small bowl, and spread over the bottom of the crust. Pit the plums, and cut them into four pieces each. Starting at the outside, arrange the plums in a circle so that all the pieces overlap, creating concentric circles that wind into the center of the pan. Sprinkle with the cinnamon and lemon zest.
  • Return the tart to the oven, and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy. Remove the tart from the oven, sprinkle on the sugar, and serve warm or at room temperature.

ORIGINAL PLUM TORTE



Original Plum Torte image

The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.

Provided by Marian Burros

Categories     breakfast, brunch, easy, weekday, times classics, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Steps:

  • Heat oven to 350 degrees.
  • Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  • Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  • Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams

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