Italian Plum Tart (Tarte aux Quetsches)

Italian Plum Tart (Tarte aux Quetsches)
Photo by Cookbook cover image courtesy of Random House


  • 1 egg yolk
  • 1 teaspoon grated lemon zest
  • 1/8 teaspoon salt
  • ¼ cup sugar
  • 1 ½ pounds Italian blue plums
  • 1 stick (8 tablespoons) unsalted butter or pareve margarine, cut into 8 pieces
  • 1 cup all-purpose flour
  • + 4 more ingredients
    • 1 tablespoon sugar
    • 1 tablespoon brandy
    • ½ teaspoon ground cinnamon
    • 3 tablespoons plum or other fruit jam

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...

View full recipe at Epicurious


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