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"  The weather has been beautiful this week, and my 3-year-old daughter and I had a picnic in the front yard one day. I made sandwiches with cream cheese, walnuts and celery and carried out this beautiful tart for our dessert. I wish my friend Ellen Greene could have joined us there; it&amp;#039;s her tart recipe, and it was just perfect for the occasion: simple, light, elegant, like just about everything Ellen has ever prepared for me. Ellen lives in Great Neck, Long Island, and she makes this recipe with Italian prune plums, which I couldn&amp;#039;t find at the grocery store. I used regular plums and sliced them into thin wedges. The tart is thin and cakey in the center, and my edges got kind of browned and became a bit crunchy, like a cookie. I made one 10-inch tart, and it didn&amp;#039;t last long. My daughter loved it and made a valid argument for having a slice for breakfast the next morning. What is the recipe you&amp;#039;re sharing today?  A simple fresh fruit tart. This recipe can make two tarts and I often make two and freeze one. When did you first make it?  At least 30 years ago. Where did you get the recipe?  I got the recipe from a friend. Who do you make it for?  I make it for unexpected company. It&amp;#039;s so simple and people are always impressed. Are there any tricks to getting the recipe right?  The whole tart should be covered with fruit. If using plums or peaches they should be in concentric circles covering the dough to within and inch from the edges. FRESH FRUIT TART You can use fresh blueberries, peaches or Italian plums, sometimes called Prune Plums. Two 7- to 8-inch tart pans with removable sides, or one 9- to 10- inch tart pan. 1 stick butter or margarine, softened 2/3 cup sugar Finely grated zest of 1 lemon 2 large eggs 1 cup all-purpose flour 1\u00BD pounds Italian plums or peaches or 1\u00BD pints (about 3 cups) blueberriesGlaze: Scant \u00BD cup seedless red raspberry jam or currant jelly (for plums and blueberries) or apricot jam for peaches 1. Heat oven to 350 F. Coat tart pan(s) with nonstick spray.2. With an electric mixer or wooden spoon, cream butter, sugar and lemon peel until blended. Beat in eggs until combined, then the flour.3. Scrape into tart pan(s). There&amp;#039;s no need to spread the batter. It will spread in the oven as it gets hot.4. Bake 15 minutes until the batter loses its shine and has set.5. Meanwhile cut plums along the indented &amp;quot;seam&amp;quot; from top to bottom. Open each plum like a book, remove pit, then cut each half partially through from top to bottom to butterfly, or rinse and pick over blueberries or cut peaches in thin wedges.6. Arrange plums, skin side down, and peaches on partially baked batter in concentric circles from edge to middle, or top batter evenly with blueberries.7. Bake 45 minutes to 1 hour until fruit has softened and dough has browned around edges.8. Cool in pan on a wire rack 10 minutes. Place pan on a bowl smaller than the base of the pan, and let the pan sides drop. Cool completely on base. Once cool, place pan with tart on a burner over medium-low heat for a few seconds. This should make the tart easy to slide off the pan base onto a serving plate.9. Glaze: Melt jam or jelly. Brush over fruit. Each small tart makes 6 servings; large tarts serve 8. To freeze: After removing pan sides, freeze unwrapped, unglazed tart until fruit is hard. Place pan base on a burner over medium-low heat, slide tart off base. Freeze in a ziptop bag or wrap in plastic wrap then foil. Freeze up to 1 month. Thaw before glazing. P.S. Can you tell Ellen is a professional? She was an associate food editor when I worked in the office at Woman&amp;#039;s Day, and she could always solve my cooking problems. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47303/reader-recipe-ellen-greene-fruit-tart/>