Of Plum Tarts and Philosophy

A woman shares a favorite family recipe and her grandmother's wisdom about men, work, and food.

by Karin Duncker • More.com Member { View Profile }
  • 4 lbs ripe Italian prune plums cut into quarters lengthwise (also called damson plums – they are the ones that are small and egg-shaped)
  • 1/3 cup sugar or a little more, depending upon the ripeness of the plums
  • 1 ½ tsp cinnamon
  • a pinch of salt (or a messerspitze which means the amount the fits on the tip of a knife)

For the müerbeteig (the pastry)

  • 2 cups flour
  • ½ cup sugar
  • ½ tsp salt
  • Zest of one lemon
  • 1 egg, beaten
  • 1 stick of cold butter, cut in ½ inch cubes
  • 1 TBSP lemon juice (you may not need it all)

For assembling

  • 3/4 cup crushed amaretto or other hard almond cookies
  • 2 TBSP slivered almonds
  • ¼ cup currant or seedless raspberry jam, plus 1 tsp water
  • 1 1/2 TBSP butter
  • sugar in the raw for sprinkling over the plums (about 1-2 tsp)

Preheat oven to 350°F.

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