![]() ![]() Place the fruit artfully on the dough in rows. remove the pits from the plums, and cut them in 1/2 inch thick wedges. Remove the stem of each fig, and cut into quarters through the stem. Cut the peaches in half, remove the pits, and cut in 1/2 inch thick wedges. Transfer them a bowl of cold water to cool, then remove the skins. Immerse the peaches in the water for between 15 seconds to 3 minutes, depending on their ripeness. To peel the peaches, bring a medium pot of water to a boil. Without further delay, here is the recipe – It’s very impressive and delicious! Ina, you’ve done it again! Thank you so much Clarkson Potter for this beautiful book! It will be in great company in my now impressive cookbook library, and I will bake my way through it all year long. You should absolutely make this gorgeous tart for your next summer gathering with friends or fam. In fact, it’s essential to bake the tart for the full 45-50 minutes in order to get that crispy crust. You may be tempted to take the tart out too early because the juices from the fruit tend to bubble up, and get a bit burned around the tart. The beauty of this tart is the crispy, flakey crust – the result of chilling the dough.Īnother key is the bake time. ![]() I highly suggest following her advice, especially when you’re rolling out the dough in a warm summer kitchen. She says to let the rolled out pie crust chill for 15 minutes before arranging the fruit. So, I used a pastry cutter that did the job perfectly. Ina makes hers in a food processor, but mine is in a bottom cabinet and is currently too heavy for me to lift up, at 9 months pregnant. You then arrange them on top of a quick homemade pie crust, it’s very simple, and you don’t really need any special equipment. Try to find the best tree ripened peaches, blemish-free juicy figs, and plums that are just tart enough. So, focusing on the quality of each ingredient is SO important. Like many of her recipes, the ingredient list for this Summer Fruit Tart is minimal. Ina knows what she’s doing, and you should follow her lead. Not only is it stunning, but it’s also like having 3 tarts in one! I know I’m using a lot of exclamation marks, but this tart is so freaking good, you guys.įollow the recipe! No need to take many creative liberties here, friends. Flakey, buttery crust that showcases delicious fruit is basically my love language! But seriously, what a genius idea to do blocks of fruit. That’s because I’m an absolute sucker for pies, tarts, galettes, and crostatas. This Summer Fruit Tart! If you look at the most populated categories of my blog, the Pies + Tarts section by far has the most recipes. She’s the absolute queen of stress-free entertaining and has a Gd-given gift of creating recipes that really work, and are universally adored.Īs I flipped through the pages of her latest book, one recipe in particular caught my eye. I have all of her books, many of which are signed, and have been watching her show since high school. A few months ago, my friends at Clarkson Potter Publishing sent me over a copy of Ina Garten’s new book, Cook Like a Pro. I’ve mentioned this before on here, but I am a HUGE Barefoot Contessa fan. Yoo-hoo! I hope you guys are having an amazing week so far! When I say that I’ve been waiting months to make this Summer Fruit Tart, I am not exaggerating at all. Serve warm or at room temperature.A rustic but elegant tart to show off the best summer fruit – Ina Garten’s Summer Fruit Tart Remove from the pan and transfer the tart to a flat plate. Remove from the oven and cool for 10 minutes. Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling. Sprinkle the rest of the crumb mixture evenly over the plums. Arrange the plums in the pan, skin side down, to form a flower pattern begin at the outside and work your way in. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Mix, either by hand or with an electric mixer, until crumbly. 3/4 cup light brown sugar, lightly packedġ2 tablespoons cold unsalted butter (1 1/2 sticks), dicedĢ pounds firm, ripe Italian prune plums, pitted and quartered lengthwise Directions:Preheat the oven to 400 degrees F.Combine the flour, walnuts, and sugar in a large bowl. ![]()
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