Preparation time:
20 minutes
Chilling/cooling time:
1 hour, 45 minutes
Cooking time:
50 minutes
Yield:
10 servings
This recipe originally was published in Good Eating with a story about kosher cooking. Although called a kuchen, this is actually a tart with a sugar topping. Barbara Slutsky of Highland Park said the family had a debate about whether this recipe originally came from her husband’s aunt or her daugher-in-law. “I’m just glad I got it,” Slutsky said. “It’s delicious, light and quick. If this is to be served with a meat meal, I use the margarine. If it’s to be served with a dairy or pareve meal, I use unsalted butter. Peaches, apples or blueberries also work well.”
Tart:
1 1/2 cups flour
1 stick (1/2 cup) unsalted pareve margarine or unsalted butter
2 tablespoons confectioners’ sugar
15-20 Italian plums or 10 large dark plums, sliced
Topping:
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1 1/2 tablespoons chilled unsalted pareve margarine or unsalted butter, diced
1.
For pastry, place the flour, margarine and confectioners’ sugar in a food processor; pulse until it becomes a sandy consistency, about 30 sec-onds. Press mixture into a greased 9- or 10-inch tart pan (with removable bottom) or 13-by-9-inch greased baking pan. Freeze 45 minutes or refrigerate at least 2 hours.
2.
Heat the oven to 375 degrees. Remove crust from freezer or refrigerator; place plum pieces on top of prepared crust in an attractive pattern.
3.
For topping, stir the sugar and cinnamon together in a small bowl; sprinkle evenly over plums. Dot with margarine. Bake until edges are golden brown and mixture is cooked through, about 50 minutes. Remove from oven; transfer to a rack. Cool about 1 hour.
Nutrition information per serving:
225 calories, 44% of calories from fat, 11 g fat, 7 g saturated fat, 29 mg cholesterol, 29 g carbohydrates, 3 g protein, 6 mg sodium, 2 g fiber
