Evelyn Raab’s Infamous
Prune Plum Tart
1 1/2 cups flour
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup vegetable shortening
1/4 cup cold water
4 cups pitted and quartered
Sage Fruit Italian prune plums
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup flour
1 teaspoon baking powder
1. Preheat oven to 425°F.
2. To prepare the crust, blend flour and salt in a food processor. Cut in
butter and shortening until the mixture is crumbly. Add water and mix
just until a ball of dough forms.
3. Roll out dough on a floured surface and fit into the bottom and sides
of a 9-inch square pan.
4. To prepare the filling, combine plums with 1/2 cup sugar and spoon
into the crust.
5. Beat eggs with remaining 1/2 cup sugar and vanilla. Stir in flour and
baking powder and mix until goopy. Drizzle over plums in the pan.
6. Bake for 10 minutes. Reduce heat to 350°F and bake for 30-40 minutes,
or until lightly browned on top and set.
7. Let cool on a rack for 15 minutes before serving. Makes 6-8 servings.
Plum and Walnut Crumble
TOPPING 12 tablespoons chilled unsalted
2 cups coarsely chopped walnuts butter, cut into 1/2-inch pieces
(or nut of your choice) FILLING
1 cup all-purpose flour 2 1/2 pounds Sun West plums,
1 cup packed light brown sugar pitted and quartered
1 teaspoon ground cinnamon 1/4 cup sugar (optional—many
3/4 teaspoon ground ginger prefer no sugar)
1/2 teaspoon salt 1 tablespoon cornstarch
1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract
1. To prepare the topping, mix the first 7 ingredients in a large bowl.
Add butter and rub with fingertips until small, moist clumps form.
Cover and refrigerate for 20 minutes. (Can be made up to 3 days ahead
2. Preheat oven to 400°F.
3. To prepare the filling, place plums, sugar (if using), cornstarch and vanilla
in a bowl and toss mixture well. Let stand, tossing occasionally, for about
4. Transfer plum mixture to an 11-by-7-inch glass baking dish. Sprinkle
topping over the fruit.
5. Bake until topping is dark golden brown and fruit is bubbling, about
40 minutes. Transfer to a rack and let cool slightly, about 30 minutes.
Makes 6 servings.