Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network
Ina uses Italian prune plums in a shortbread crust for a rustic fruit tart!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Italian Plum Tart
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr
Yield: 8 servings
Ingredients
3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
Directions
Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.
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Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network
Apricot Tarte Tatin: making it has never been this easy!
Here’s how to make the tastiest upside-down cake! INGREDIENTS Apricots shortcrust pastry 80g butter 200g sugar DIRECTIONS 1. Make the caramel by heating butter and sugar in a pan for about 5 minutes. 2. Add the sliced apricots and let them caramelize. 3. Cover with the sheet of shortcrust pastry. 4. Bake at 180°C for 30 minutes. 5. Serve warm.
Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Ina uses local ingredients to make her rustic-style Peach Cake!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Peach Cake
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 8 servings
Level: Easy
Ingredients
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Summer Fruit Buckle with Plums & Nectarines
Classic Summer Fruit Buckle with Plums & Nectarines. Ah, we love summer for many reasons, but mostly for the stone fruit ????
A buckle is a light, single-layer cake studded with fresh fruit (almost more fruit than batter!). As it it bakes the cake puffs up around the fruit and it soaks up all the juices…TLDR; it’s a delightful summer cake.
#shorts #marleyspoon #marthastewart #summer #peaches #baking #dessert #cakerecipe #cakes #cakeshorts
Das leckerste Kuchen, das ich je gekocht habe! Einfach und lecker Kuchen! Kuchen in 10 Minuten
Das leckerste Kuchen, das ich je gekocht habe! Einfach und lecker Kuchen! Es ist ein sehr leckerer und zarter Kuchen geworden. Ich habe diesen Kuchen in fast 5 Minuten gemacht. Unglaublich leckerer Kuchen. Die Gäste waren begeistert von so einem leckeren Kuchen! Stellen Sie sicher, dass Sie diesen köstlichen Kuchen backen. Schneller und sehr leckerer Kuchen.
6 Mandarinen.
Reiben Sie die Haut von 1 Mandarine für später.
Form mit Butter und Mehl einfetten.
2 Esslöffel Zucker.
1 Mandarine.
2 Eier.
Eine Prise Salz.
100 Gramm Zucker.
150 Gramm Sonnenblumenöl.
150 ml Wasser.
220 Gramm Mehl.
10 Gramm Backpulver.
Für 40 Minuten in den auf 180 Grad vorgeheizten Ofen geben.
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Easy Plum Cobbler Recipe made with fresh plums topped with a sweet crumbled dough
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This is one of the easiest, most delicious summer desserts you can make! It's a simple recipe made with fresh ripe plums and a little bit of grated apple to add tartness and to help thicken the juices.
Anybody can make this cobbler! Serve with a scoop of ice cream for an incredible treat.
Enjoy!
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