Plum Tart

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

Two bachelors sat talking, their conversation drifted from politics to
cooking. "I got a cookbook once," said one, "but I could never do anything with it."

"Too much fancy work in it, eh?" asked the other.

"You said it. Every one of the recipes began the same way: Take a clean dish..."

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             TODAY'S RECIPE
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Every good cook knows that sometimes less is more, and this simple tart
stands as proof to those who would doubt this wisdom.

Plum Tart

Pastry dough (frozen or your favorite recipe) for a 10-inch pie
1/2 cup (125 ml) cookie or graham cracker crumbs
3 lbs (1350 g) ripe plums, halved lengthwise and pitted
1/2 cup (125 ml) sugar mixed with
1 tsp (5 ml) cinnamon

Line a 10-inch pie or tart pan with the dough and prick it with a fork.
Sprinkle with the cookie crumbs. Fill with the plum halves, packing
them tightly and placing them so they are almost vertical and leaning
against each other. Sprinkle with about 3/4 of the sugar mixture and
bake in a preheated 375F (190C) oven for 30 minutes. Sprinkle with the
remaining sugar mixture. Serve warm.
Serves 6 to 8.
Received on Mon Oct 6 07:19:21 2008