Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network скачать в хорошем качестве

Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network

Ina uses Italian prune plums in a shortbread crust for a rustic fruit tart! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/44q55r0 Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Italian Plum Tart RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 35 min Prep: 20 min Inactive: 15 min Cook: 1 hr Yield: 8 servings Ingredients 3/4 pound Italian prune plums, quartered and pitted 2 tablespoons Minute tapioca 2 tablespoons creme de cassis liqueur 1 3/4 cups sugar, divided 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/4 cups all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon baking powder Directions Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK:   / foodnetwork   ► INSTAGRAM:   / foodnetwork   ► TWITTER:   / foodnetwork   #InaGarten #BarefootContessa #FoodNetwork #ItalianPlumTart #EliZabar #DavidZiff Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network    • Ina Garten's Italian Plum Tart | Barefoot ...