Here are two of the recipes I have made for previous editions of Ina's Garden. The first is her delicious Plum Tart.
|The Barefoot Contessa's Plum Tart|
When I stumbled on Ina’s Plum Tart on the Barefoot Contessa website, I could not have been more pleased. Plum, juicy plums are one of my favourites this time of year. I love their colours, from pale yellow to deep purple, and the way their skin yields to a plump, juicy interior when you bite into them. The other thing that attracted me to this recipe was its crumbly topping. My husband adores fruit crumble, and I love tarts and pies. This tart is the perfect combination of crumble and pie, and so perfect for us!
It really was very easy to make, although I do recommend using a mixer to combine the crust/crumble ingredients. I tried mixing them by hand but it really was fiddly. Also, Ina calls for 2 pounds of plums, which worked out to about a dozen, but that was actually too many for my tart dish. Plums vary in size so much, it isn’t surprising really. In the end, I used about 9 large plums which weighed in at about 1½ pounds.
I needed to use more of the crust mixture that Ina called for to line my tart dish. The dish wasn’t much bigger than the 9½ inch springform tart pan called for, but I needed more to get it pressed all the way up the edges. There was still plenty of crust/crumble left to sprinkle over top. I don’t think my plums were as juicy as the ones Ina called for, as the juices never did bubble up through the crust, but the tart did cook to a gorgeous golden brown.
Serving the tart was a bit tricky. As I did not have the correct size springform pan, I was serving directly from a tart dish. The crust had remained a bit crumbly (I might use 2 egg yolks next time) so I needed a nice wide spatula to get the pieces out. It didn’t affect our enjoyment of the dish though. The finely chopped walnuts in the crust/crumble mixture give it a wonderful flavour and texture. Served it with vanilla ice cream, Ina’s Plum Tart was a lovely midweek treat. My husband did suggest it would be good with custard as well, and I totally agree - except I’m always going to choose ice cream over custard. It’s the Canadian in me!
|The Barefoot Contessa's Fresh Peach Cake|
You can find the recipe here. I will definitely make this it again, and I would consider using different fruits as well.