Italian Plum Tart <em>(Tarte aux Quetsches)</em>Lara Ferroni
I can never decide what I like better about this Alsatian and Southern-German tart: the quetsches (similar to Italian blue plums, which are available for a short time in the fall) or the butter crust (called a sablé in French and Mürbeteig in German). On a recent trip to France, I learned a trick for making it: if you bake the tart with no sugar over the fruit, you won't get a soggy crust. Just sprinkle on a small amount of sugar after baking. Italian blue plums are only available in the early fall, so I tend to serve this tart at Rosh Hashanah.
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