Jews save a special fruit for the
Explosive with deep ripe fruit flavor and a dusting of cinnamon, it is more a cross between cobbler and crunch than a traditional tart. I have modified the original recipe slightly. Carole uses pareve margarine so she can serve the tart at a meat meal; I prefer it with the clean, sweet taste of pure butter, perfect as a tea-time treat for company with a generous dollop of ice cream. Either way, it is delicious and simple to prepare.
Preheat the oven to 350°F.
In a greased
Serve the tart at room temperature, accompanied by ice cream or whipped cream, if desired. It is also wonderful warm from the oven, especially with the cool contrast of the ice cream.
“In the course of the two days of Rosh Hashanah, she also eats a plum and a pear—fruits she has not tasted earlier in the season. As a child, I always marveled: where did she find the strength and patience to keep herself all summer long from sampling the fresh fruits in her own baskets, so as to be able to recite the Sheheheyonu over them on the New Year.”
My Mother’s Sabbath Days
© 2008 Jayne Cohen. All rights reserved.