Italian plum tart from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 217) by Ina Garten

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Notes about this recipe

  • anya_sf on July 21, 2019

    I used about 1 lb plums, but they were crowded in the pan. I only used 1/2 c sugar to macerate the plums, and assumed I should discard the exceed liquid afterwards. Dough was more smooth than crumbly, perhaps because it got warm. I put the 3/4 c for the topping in the fridge to chill, then crumbled it with my fingers. Good, but very sweet - could have used even less sugar.

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