Ingredients for Barefoot Contessa's Plum Tart
- 1 1/2 cups All Purpose Flour
- Walnuts
- 5 tablespoons Light Brown Sugar
- 1/2 pound (2 sticks) Unsalted Butter
- 1 large Egg Yolk
- 1 1/2 pounds Plums
- 1/2 teaspoon Salt
- 1/4 cup Ice Water
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Cornstarch
- 1 tablespoon Water
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How to Make Barefoot Contessa's Plum Tart
- Preheat oven to 375°F (190°C).
- Prepare the pastry crust: In a large bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom.
- Trim and crimp the edges of the dough.
- Prick the bottom of the crust with a fork to prevent bubbling.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
- Remove the parchment paper and weights and bake for another 5 minutes, or until lightly golden.
- Meanwhile, prepare the plum filling: In a medium bowl, toss the plums with sugar, cornstarch, lemon juice, and cinnamon.
- Pour the plum filling into the pre-baked tart shell.
- Bake for 30-35 minutes, or until the filling is bubbly and the crust is golden brown.
- Let cool completely on a wire rack before serving. Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1007g
Fat
474g
Carbs
155g
