Banfi Vintners

Spiced Plum Tart

I must confess to possessing neither a sweet tooth nor a proficiency in baking; my world is more savory than sweet in many ways. But being a good host means that you can't always count on the guests to bring dessert, so like my mother and my grandmother, I always have a "no-brainer" dessert ready to roll, not too sweet, and simple to make. This little tart fulfills all those requirements, and works throughout the year with a variety of fruits. I especially like it with plums and shavings of dark chocolate on top which attract it like a magnet to a very special wine, Rosa Regale xx a fruity sparkling red which at 7% alcohol is an indulgence without exaggeration.

Ingredients

• ½ cup unsalted butter, at room temperature
• ½ cup organic sugar
• 2 large eggs
• 1 TB fresh lemon juice
• 1 tsp Vanilla
• 1 ½ tsp lemon zest
• 1 pinch salt
• 1 cup all purpose flour sifted
• 1 tsp baking powder
• 3 medium plums, pitted and thinly sliced lengthwise
• 1/3 tsp ground cinnamon
• 1 TB light brown sugar
• 4 ounces dark chocolate, shaved with a potato peeler

Method

Preheat oven to 350. Generously butter a 9-inch spring-form pan. Using an electric mixer, beat the butter in a large bowl until fluffy; add the ½ cup of sugar and beat until well blended. Beat in the eggs one at a time, then add the lemon juice, vanilla, and lemon zest. Beat in the salt, flour, and baking powder until batter is smooth. Spread the batter evenly in the prepared pan.

Arrange the fruit slices on top of the batter in concentric circles to cover completely. Sprinkle with the cinnamon and light brown sugar. Bake approximately 35-40 minutes, until golden on top, and a knife tip inserted in the batter comes out clean. Cool slightly, remove pan sides, top with the shavings of dark chocolate, and serve warm or at room temperature.

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