Ina Garten's Plum Tart

When I think of Ina Garten I think of two things. Number one: she cooks a lot of chicken for Jeffrey (she is definitely the Queen of Chicken).  Number two: she makes a lot of desserts with plums.

Plums are definitely underrated so you tend to notice when someone makes a lot of plum tarts and plum cakes and plum jam, like Ina does. The world should listen to Ina because the woman definitely knows good food and can be relied upon. So, PLUM DESSERTS for everyone! Really, people. Plums are both sweet and tart and they make some fabulous desserts. Please jump on the plum train while they're in season. You'll be so happy you did!

This plum tart is dead simple! It's so easy a little kid could make it. So you really have no reason not to give it a try. The crust doesn't require any rolling or any fussing about whatsoever. In fact, the crust is more of a crumble that is just pushed into a tart pan. Then you just cut the plums and place them on top before covering it with more of the crust which serves as a "crumble topping." It could not be any more simple!

Now, I am absolutely crazy for a crust loaded with brown sugar and chopped walnuts and this recipe definitely hits the mark on that. The plums and the walnuts pair wonderfully together. I also love a fruit dessert with a heavy hand of crumble on top and this recipe does not disappoint! In fact, this recipe may very well have more crumble topping than any other! Serve this alone or with a scoop of vanilla ice cream and it will receive rave reviews!

Plum Tart

Adapted from Food Network

by Ina Garten

Serves 6-8

2 cups all-purpose flour

3/4 cup finely chopped walnuts

3/4 cup light brown sugar, lightly packed

12 tablespoons cold butter (1-1/2 sticks), diced

1 egg yolk

2 pounds firm, ripe plums, pitted and quartered lengthwise (about 6 medium)

Preheat the oven to 400 degrees F. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly. 

Press 1-12 cups of the crumb mixture in an even layer into the bottom of a 9-1/2 inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40-50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Plum & Cinnamon Crumble

In the summer my Grandpa's plum tree would be heavy with the weight of ripe juicy plums. Many were eaten right from the tree, ruby red juice staining our chins and clothes. There were too many to eat out of hand, so Mom would make plum jelly, and lots of pies, crumbles, and cobblers, until we exhausted the lot.

Many summers the plums were sweeter than others, but we loved them regardless, except for that one summer.  That summer the plums were almost inedible. We found them sour and dry and none of the usual recipes made them any better. Not one to waste, my mom decided to try her hand at making plum wine.

I vaguely remember the  "wine making" process. I know there was a barrel and some tools down in our basement and mom had to go down and attend to it daily, or so it seemed. Mostly what I remember about the summer of plum wine was the EPIC, and I do mean EPIC, party my parents had when the wine was ready.  In their defense, it was another time, parenting in the early 80's was much different, and definitely not politically correct, as it is today. The only way I can explain the nature of this plum wine party is to say that it rivaled, or even surpassed, any college frat party. In fact, for years my parent's friends talked about that party and begged Mom to make more plum wine, but Mom always smiled and said, "never again". 
 
Like Mom's plum wine, this Plum & Cinnamon Crumble is also epic, but much easier to make and enjoy! The plums offer a wonderful balance of sweet and tart, the addition of cinnamon is subtle, and the filling-to-crumble ratio is just right, not too much of one or the other. It's absolutely incredible with a scoop of vanilla ice cream. One of the best things I've made in awhile. I urge you to buy some ripe juicy plums and try it for yourself!

Plum & Cinnamon Crumble

Adapted from Relaxed Cooking

by Curtis Stone

Serves 6

Filling

2 pounds plums (roughly 13), halved, pitted, each cut into 6 wedges

1/3 cup sugar*

2 cinnamon sticks

Topping
3/4 cup all-purpose flour

1/2 cup sugar

1/2 cup old fashioned or rolled oats

8 tablespoons (1 stick) cold butter, cut into pieces

3/4 cup sliced almonds, coarsely chopped

Vanilla ice cream, for serving

Note: Adjust sugar depending on your fruit and taste. If fully ripe, you may not need the full 1/3 cup. If not ripe enough, then you may need more. Mix in sugar, taste, and adjust to your liking. This recipe, with ripe plums, is definitely written to be sweet- but we like it that way, so we think it's perfect!

Preheat the oven to 350F. To make the filling: Toss the plums, sugar, and cinnamon sticks in an 8-inch square baking dish (or similar vessel). Arrange the mixture evenly in the dish, tucking the cinnamon sticks beneath the plums.

To make the topping: Mix the flour, sugar, and oats in a medium bowl to blend. Using your fingers, work the butter into the flour mixture until moist clumps form.  Mix in the almonds. Sprinkle the crumb topping evenly over the plum mixture.

Bake for 45 minutes, or until the juices are bubbling, the fruit is tender, and the topping is golden brown. Allow the crumble to stand at room temperature for 5 minutes before serving.

Spoon the crumble into bowls, discarding the cinnamon sticks, and serve with vanilla ice cream. 

Theme: Fresh & Fruity

My Top Ten Favorites of 2019!

It's been a rough week or so in The Stirring The Pot household. I came down with both a sinus and ear infection, plus bronchitis, then I wasn't quite recovered from that before I came down with the stomach bug. I was still coughing and recovering from the stomach bug when I came down with a fever. So, I've spent the weekend sleeping and resting and can now say that I finally feel as though I'm on the mend.

We're supposed to be making dishes with ingredients we're thankful for, but I didn't quite feel like getting back in the kitchen, so I'm going to be sharing My Top Ten Favorites of 2019, all of which I'm very thankful for!

(click on the recipe title to be directed to the original post with recipe)

Mark Bittman's Minimalist Chicken Wings

These may very well be my favorite recipe of 2019. They are the best chicken wings I've ever had, hands down. Cooked under a broiler, they are perfectly crispy on the outside and so very tender and juicy inside. Plus, Bittman's homemade buffalo sauce is complete perfection, flavorful and garlicky.

Yotam Ottolenghi's Caramelized Garlic Tart

Surely this is not the first time you're seeing this famous tart. Do yourself a favor and make it.

Jacques and Julia's Garlic Mashed Potatoes

These should speak for themselves. I mean if Jacques Pepin and Julia Child got together and created  a mashed potato recipe, then you already know it's gonna be THE ONE. Add in some homemade garlic powder, which has been one of my favorite ingredients to cook with this year, and you have a winner.

Giada's Lemon White Pizza

This pizza had me dreaming I was on a cliffside surrounded by good looking Italian men somewhere on the Amalfi coast (hey, Amalfi is know for its lemons, is it not)? If you love white pizza, this pizza is for you. Cheesy, with a hint of spice, lemon, and fresh basil. It's simply light and luscious.

Ina Garten's Plum Tart

Ina is known for being the Queen of Chicken, but I've also crowned her the Queen of Plum Desserts. Have you ever looked at the sheer number of plum desserts she has? No, well you need to. Then you need to come around to plums and realize that they make for one of the most amazing fruity desserts around, with their ability to be both sweet and sour. This recipe is a major winner! Sweet, sour, juicy plums topped off with a hefty dose of nutty crumble. This dessert is a dream!

Yotam Ottolenghi's Hummus with Ful

Homemade hummus is one of the best dishes there is, as far as I'm concerned. And, if you're going to make it, then turn to no one other than Yotam Ottolenghi. Make his Hummus Kawarma with lemon sauce and crispy bits of ground lamb, which is oh so heavenly, OR make this Hummus with Ful, which is really like having two bean dips in one. Either way, you're in for a velvety delicious dip that has the most wonderful mouth feel! One of the best things on the planet for sure!

Ina Garten's Crusty Baked Potatoes with Whipped Feta Topping

This dish is another one that is at the very top of the list. In fact, of the two potato dishes in this roundup, this one is my favorite! First, you have a crusty baked potato skin coated in herbs and spices and then you fill it with a whipped feta topping?  It's total perfection. In fact, the potato never had it so good. This is quite easily the most flavor a potato has ever had. In fact, I'm adding the ingredients to my grocery list as we speak.

Tessa's Omeleta Horiatiki (with Potato, Feta, and Oregano)

This is one of those dishes that you make and you know it's going to be good, but then you end up being absolutely blown away. This is hands down my favorite frittata dish. The reason: the sliced potatoes slide to the bottom of the pan and create a crispy potato layer on the bottom. Plus, feta cheese is my favorite. I look for any reason to eat some feta (see above). However, this dish would be easy enough to change up. Keep the potatoes and add different veggies, cheeses, and herbs. Delicious!

Ruth Reichl's Food Cart Curry Chicken

When I posted this recipe I said, "The bottom line is...Food Cart Curry Chicken is something I think just about anyone would love, very family-friendly, and this recipe is perfection. I highly recommend giving it a try!' I still stand by this. I think it could be part of every home cook's go-to chicken dishes!

Ruth Reichl's Baked Cheddar Olives

This recipe for Baked Cheddar Olives is just special. It was my very favorite Ruth Reichl recipe and is one of my very favorite recipes of this year, if not the favorite. It's retro, it's fun, and it's so delicious! The best part is, it's cheap, easy, and made with pantry ingredients. Think of these like a cheesy cracker wrapped around a juicy little tangy olive. Absolutely perfect for the upcoming holidays! Once you pop 'em, you can't stop.

Can't wait to see what amazing dishes come out of The Stirring The Pot kitchen in 2020!