the appetizer:

Starting with Ingredients by Aliza Green, offers hundreds of international recipes featuring ingredients from around the world, including Haitian Roasted Eggplant Salad, Ukrainian Spinach & Egg Noodle Casserole, and Rustic Plum Tart with Slivovitz.



Rustic Plum Tart with Slivovitz

Serves 12

This country-style tart is easier and less intimidating to make than a fancier tart made in a fluted flan ring. A Slivovitz-flavored almond cream is layered inside a pizza-like pastry shell, plums cover the top, and skin-on raw, sliced almonds for a crunchy texture are sprinkled over top and an interesting look.

Almond Filling
  • 1 ounce (1/4 cup) all-purpose flour
  • 1/2 cup almonds,whole or sliced
  • 1/4 pound almond paste
  • 4 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1/4 cup Slivovitz (substitute kirsch or brandy)

Grind the flour and almonds in a food processor until finely ground, (The flour keeps the almonds from turning oily.)

Cream together the almond paste, butter, and sugar. Beat in the eggs, one at a time, Add the flour and almond mixture to the creamed mix. Stir in Slivovltz and reserve. (Refrigerate if making ahead, up to 4 days.)

Sweet Pastry and Assembly
  • 12 tablespoons (1-1/2 sticks) unsalted butter
  • 2 tablespoons granulated sugar
  • 1/2 pound (2 cups) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3 tablespoons ice water, as needed
  • Almond Filling (recipe above)
  • 6 to 8 large plums, thinly sliced
  • 2 tablespoons milk
  • 1 egg
  • 1 cup sliced almonds (skin-on preferred)
  • 1 cup strained plum or apricot jam (optional)

Cream the butter and sugar. Stir in the flour, cinnamon, and salt. Add enough ice water for the dough to form a ball. Chill.

Preheat the oven to 350 degrees F. Roll the dough into a large circle (about 16 inches in diameter) and place onto a round pizza pan at least 12 inches in diameter or shape one out of several layers of heavy-duty aluminum foil). Spread a 1/4-inch-thick layer of filling over the pastry, leaving a 1-1/2-inch border all around. Arrange the plums in tight concentric rings overthe filling. Fold the edges of the dough up, pleating as you go to form a rough border. Trim excess dough with scissors.

Lightly beat together the milk and egg to make an egg j wash. Use it to brush the dough border, then sprinkle with the sliced almonds. Bake for about 45 minutes, or until the pastry edges are brown and the filling is bubbling.

In a small pot or in the microwave, melt the jam until just hot to the touch. Remove the tart from the oven, cool and then brush with the jam.

Slivovitz: Brandy Distilled From Plums

Slivovitz, is or was originally, the local fruit brandy of Serbia and Bosnia-Herzegovina. It is made from a black plum called Madjarka, which imparts a richly heady scent to the spirit. These black plums are crushed along with their stones and fermented very slowly for about three months. It is double-distilled and then aged in casks of Slovenian oak. Sometimes, whole plums are thrown in to macerate in the spirit while it ages about five years.

  • from:
  • Starting with Ingredients
  • The Quintessential Recipes for the Way We Really Cook
  • by Aliza Green
  • Running Press, 2006
  • US $39.95; CAN $48.00
  • ISBN: 0762427477
  • Recipe reprinted by permission.

Buy Starting with Ingredients


Starting with Ingredients


This page created June 2007

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home