Plum Tart
Crostata di Prugne

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Plum Tart
Crostata di Prugne
cookbook: La Cucina di Lidia
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serves: 8 servings


¼ cup smooth apricot jam
1 10-inch tart shell, prebaked 15 minutes
14 purple plums, firm and ripe, halved and pitted
2 tablespoons sugar
½ tablespoon water
¼ tablespoon lemon juice


Preheat the oven to 350 degrees. Brush 3 tablespoons of the apricot jam over the bottom of the prebaked tart shell. Starting from the outside edge of the shell, arrange the plums in concentric circles until the shell is filled. Bake the tart 10 minutes, sprinkle the sugar over the plums, and return to the oven for an additional 25-35 minutes or longer, depending on the texture of the plums, until the pastry is nicely browned and the plums are well cooked. Remove from the oven and cool. In a small saucepan, melt the remaining apricot jam in the water and lemon juice. (Strain if the jam is lumpy.) When the tart has cooled somewhat, brush the plums with the apricot glaze. Serve at room temperature.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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