Plum Tart

It's been a while since I have last posted a recipe. With a new baby, husband graduating with his MBA and a move with a 11 hour drive, I have been a wee bit busy. But after having a wonderful conversation, part of which included recipes, with my Aunt Laurie I had to post this plum tart recipe. It was fun to chat with her about how my grandma Rosie (her mother) loved Ina Garten's recipes. I think had they ever met they would be good friends. Haha. She was known for her special touches she put into things. Much like what I think Ina Garten tries to do as well. Simple ingredients, great quality, and little touches to make a dish oh so special. After learning that Rosie was into tarts and crisps for a while, I had to post this plum tart recipe. Might I suggest this recipe be made on a summer day? We have moved to Portland, OR and with summer approaching how can you not go to the farmer's market, pick out the freshest plums and create this fun treat?!? Ina Garten's Plum Tart: 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 Directions 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.