Sometimes it's just something vague about her husband, Jeffery, joining her for dinner. That I can handle. But the last show I watched was ridiculous. Her dear friend's daughter had just finished med school exams in New York, so Ina decided to make a celebratory dinner for her and her friends. And then there was some subplot about Genevieve (of course her name is Genevieve) shopping for wine and flowers for her little dinner party. This included a super uncomfortable phone call between the two women. Then at the end Ina received a thank you via text message. How modern!
I don't really give a shit about some birthday breakfast BBQ in The Hamptons. Just give me the recipe for scramble eggs with goat cheese.
Tonight I made a plum tart from that med student's awkward dinner party, and you know what? It was awesome! Ina, chill out and just make good food, please.
Plum Tart
2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
4-6 firm, ripe black plums, pitted and quartered lengthwise
Preheat the oven to 400 degrees F.Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix until crumbly.
Press 2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 45 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.
