Cookbook review by Tracey Zabar
Whip up this simple, amazing purple plum tart, pop it in the oven, and curl up with this book. I am always interested in people’s favorite recipes and cookbooks. Of course I am. This one is bursting with stories of women, some famous, some not, but all interesting. The recipe selection is wonderful. Check out Alice Waters' garlic soufflé, Marcella Hazan's polenta and tomato recipes, Julia Child's Coq au Vin, and the original Fannie Farmer will show you how to cook scallops and make a somewhat scary melted cheesy thing called English Monkey.
Recipe excerpted with permission from Women in the Kitchen by Anne Willan (Scribner).
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GLAZED PLUM TART
So much of this tart depends on the plums: They should be almost bursting at the seams with juice. Their season is short, but when the moment strikes, a rare treat awaits with this simple tart. The dough is like a sugar cookie, with only butter holding it together. Edna suggests a ring of whipped cream inside the rim of the tart as an optional decoration.
SERVES 6 TO 8
1 ½ pounds/675 g purple plums
2/3 cup/140 g sugar
For the pastry dough
1 cup/125 g flour, more for rolling
¼ cup/60 g sugar
1 stick/110 g butter, cut in dice, more for the pan
½ teaspoon salt
Grated zest of ½ lemon
9-inch/23cm tart pan with removable bottom or shallow springform cake pan
1. Heat the oven to 425°F/220°C and set a rack in the center.
2. Wash and drain the plums, halve and pit them. Set the plums, cut side down and in a single layer, in a shallow baking dish. Sprinkle them with the sugar and bake until the juice runs freely, 12 to 15 minutes. Set the plums aside to cool, with their juice. Leave the oven on and reduce the temperature to 350°F/175°C.
3. Make the pastry dough: In a bowl, combine the flour, sugar, butter, salt, and lemon zest. With your fingertips, rub the ingredients together to form crumbs, then press them together into a ball of dough. Knead the dough in the bowl for 15 minutes, working in 1 to 2 tablespoons more flour if needed—it should be rich and sticky. (Alternatively, the dough can be mixed and kneaded with the dough hook of a stand mixer, allowing 3 to 5 minutes.)
4. Tip the dough into the ungreased tart pan and press it over the bottom and sides of the pan with your fist, making a rim that is ¾ inch/2 cm high and about 3/8 inch/8 mm thick. Arrange the cooked plums, cut side up and in concentric circles, on the dough, reserving the syrupy juice. Bake until the crust is lightly browned, 30 to 35 minutes.
5. Remove the tart from the oven and let it cool. Transfer the plum juice to a small saucepan and stir over medium heat, simmering until syrupy, 3 to 5 minutes—take care, as it burns easily. Spoon the syrup over the plums before serving.
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
