Plum Cake Tatin Barefoot Contessa Ina Garten Recipes

PLUM TART

Plum Tart image

Provided by Ina Garten

Categories dessert

Time 1h5m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Steps:

Preheat the oven to 400 degrees F.
Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

PLUM CAKE " TATIN" BAREFOOT CONTESSA - INA GARTEN

Plum Cake

I watched Ina make this on t.v. today and it was beautiful. The episode was called Photo Finish. If you are having trouble pulling the pits out of the plums, try using a melon baller.

Provided by cookiedog

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons unsalted butter, at room temperature, plus extra for greasing the dish
10 -12 purple plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
confectioners' sugar

Steps:

Preheat the oven to 350°F; generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time.
Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean.
Cool for 15 minutes, then invert the cake onto a flat plate.
If a plum sticks, ease it out and replace it in the design on top of the cake.
Serve warm or at room temperature, dusted with confectioners' sugar.

Nutrition Facts : Calories 515.7, Fat 16.4, SaturatedFat 9.4, Cholesterol 106.6, Sodium 166.5, Carbohydrate 89.4, Fiber 2.2, Sugar 69.8, Protein 5.9

BAREFOOT CONTESSA'S PLUM TART

Barefoot Contessa's Plum Tart image

Make and share this Barefoot Contessa's Plum Tart recipe from Food.com.

Provided by Juenessa

Categories Tarts

Time 1h

Yield 1 9 1/2 inch tart

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter, diced (1 1/2 sticks)
1 egg yolk
2 lbs plums (firm, ripe Italian prune plums, pitted and quartered lengthwise)

Steps:

Preheat the oven to 400 degrees F.
Combine the flour, walnuts, and sugar in a large bowl.
Add the butter and the egg yolk.
Mix, either by hand or with an electric mixer, until crumbly.
Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.
Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way inches
Sprinkle the rest of the crumb mixture evenly over the plums.
Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling.
Remove from the oven and cool for 10 minutes.
Remove from the pan and transfer the tart to a flat plate.
Serve warm or at room temperature.
**Cooling time is not included in cooking time.

Nutrition Facts : Calories 3794.7, Fat 204.5, SaturatedFat 94.9, Cholesterol 555.2, Sodium 97.2, Carbohydrate 467.8, Fiber 25.3, Sugar 252, Protein 49.4

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