Rosh Hashanah Recipes
|Open-faced Italian Plum Tart with a Meurbeteig Crust|
My mother received a copy of The Settlement Cookbook when she was married in 1937 and has been cooking from it ever since. From it she learned to make the following open-faced tart with a meurbeteig (butter or margarine) crust, a southern German and Alsatian recipe. My mother and I make all our open-faced tarts based on the Settlement recipe. At Rosh Hashanah, we fill the tart with Italian plums, but in the summer it is delicious with peaches, blueberries, or blackberries.
To make the crust, mix the flour and sugar together. Using your hands or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk, a dash of salt, and brandy to moisten the crumbs. Or mix the dough in a food processor fitted with a steel blade.
Turn the dough onto a board and knead briefly. (Skip this step if using a food processor.)
Put the dough into the pan and, using your fingers, pat it out to cover the bottom and up the side. Refrigerate for 30 minutes.
Yield: 6 to 8 servings
Recipe: Kosher, desert, dairy or parve