Rather, it’s Mary Jane’s take on Ina Garten’s Italian Plum Tart. My wife is a baker, and it’s a wonder that I don’t weigh 300 pounds. I just keep the portions small. Mary Jane asked me if I would share it with my readers. Here is Ina’s recipe. MJ suggests, after making it three times:
–Use 1/2 pound of plums and after quartering, drain them on paper towels.
–The creme de cassis liqueur is not needed.
–Use an 8-inch springform pan.
–Adjust the sugar to the sweetness of the fruit.
And enjoy this summer delight!
