Pluma Moos Food

PLUM TART

Plum Tart image

Provided by Ina Garten

Categories dessert

Time 1h5m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Steps:

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 1/2 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 to 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.

PLUMI MOOS

Plumi Moos image

A German/Mennonite delight. My father in law's favorite. Great for kids or with ice cream. Jars well. You can use to medium sized bags of mixed dry fruit instead of measuring.

Provided by Erica_Hildebrand

Categories Sauces

Time 1h10m

Yield 15-18 serving(s)

Number Of Ingredients 10

Ingredients

2 quarts water
1 cup dried apple
1 cup dried prune
1 cup raisins
1/2 cup dried peaches
1/2 cup dried apricot
1 cup sugar
1 jar bing cherries or 1 jar sour cherry, with pits removed
3 tablespoons cornstarch
2 cups milk

Steps:

Cook fruit in the water until tender and raisins and dates are beginning to plump on a medium high heat.
(20 minutes approximately.) Make a paste with the sugar, cornstarch and milk, and then pour into fruit mixture.
Cook until thickened and tender, this is to your preference.

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