Italian Plum Tart
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
55
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Tapioca (minute)1.75 cups
Sugar (divided)1.25 cups
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Kosher Salt1 tsp
Baking PowderDirections:
1
Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs
2
Watch how to make this recipe
3
Preheat the oven to 350 degrees
4
Butter and flour a 9-inch springform pan and place it on a sheet pan
5
Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine
6
Allow to sit for 15 minutes
7
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy
8
In a small bowl, combine the flour, cinnamon, salt, and baking powder
9
With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs
10
Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan
11
With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides
12
Arrange the plums in concentric circles on the crust
13
Sprinkle the remaining crumb mixture evenly on top
14
Bake for 1 hour, until the fruit is bubbling and the crust is golden
15
Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature