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Plum Tart (D/P, TNT)
Source: Maisie Wolfson
Serves: 8

1/4 pound sweet butter or unsalted margarine
1-1/4 cups all-purpose flour
1/2 cup sugar
1 large egg
1/2 lemon, juice and zest
pinch of salt
24 Italian/prune plums, washed, dried, and cut in half and pitted
1/4 cup bread crumbs for the pan

Mix the flour, sugar, lemon juice, rind, salt and egg together. Cut in the softened butter, and mix to form a soft ball.

Oil a 9" springform pan, and coat the inside with bread crumbs. Gently pat in the dough so that it covers the bottom, and goes halfway up the rim. Chill for 1/2 hour.

Sprinkle the dough with more bread crumbs. Place the prune plums around the edges in a spiral pattern, overlapping slightly. Sprinkle with cinnamon and sugar, if desired.

Bake at 375° F for 35-40 minutes, until crust is brown. Sprinkle again with sugar and cool.

Poster's Notes: My mother made this once, she says, but it reminds me of Rosh Hashannah regardless of its infrequency. I believe she said she got the recipe from a family friend, Flo, but Flo doesn't remember it, either.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A