Name: Hungarian Plum Tart
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: 20 to 24 fresh prune plums, pitted and quartered, or 6 to 8 pitted black plums, cut into sixths or eighths (depending on size of plums); 1 teaspoon ground cinnamon; About 1 cup granulated sugar; ¼ cup firmly packed dark brown sugar; 3 tablespoons plus 1 cup unbleached all-purpose flour; ¼ teaspoon salt (omit if using margarine); 1 large egg, beaten; 1 teaspoon baking powder; 8 tablespoons (1 stick) unsalted butter or pareve margarine, melted, plus additional for greasing the pan; vanilla or coffee ice cream or freshly whipped heavy cream; ½ teaspoon almond extract

Preparation info

Yield:
6 to 8
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Jews save a special fruit for the Rosh Hashanah Sheheheyonu: a blessing made over fruit savored for the first time that season. For many, the taste of Rosh Hashanah is the midnight blue prune plum that begins arriving in markets at the tail end of the summer. Carole Goldberg’s mother brought the recipe for this simple but sublimely fresh prune plum tart from her native Transylvania, where her family prepared it to greet the holiday at the beginning o