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Plum Tart

Plum Tart
Gayle Krughoff for NPR /

This is an adaptation of my mother's recipe for Aunt Fanny's kuchen. This tart freezes well. Defrost frozen tarts and reheat in 300-degree oven.

Makes 1 9-inch tart, 6 to 8 servings

3/4 cup sugar (or less, to taste)

8 tablespoons (1 stick) butter

1 cup unbleached, all-purpose flour, sifted

1 teaspoon baking powder

2 large eggs

12 to 14 Italian prune plums, pitted and cut in half

Cinnamon sugar, to taste

Preheat oven to 350 degrees.

Cream sugar and butter in an electric mixer. Add the rest of the ingredients (except the plums) and mix well.

Spoon the batter into an ungreased, 9-inch springform pan, spreading to cover the bottom of the pan. Place plums, skin side up, in concentric circles to cover the batter. Sprinkle with cinnamon sugar.

Bake until nicely browned on top, about 1 hour.

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