Gail Simmons’ Plum Tart
Whenever I’ve interviewed anyone who has been a contestant on “Top Chef” or any of its spin-offs, they’ve invariably described judge Gail Simmons in the exact same way:
A total sweetheart.
So, it’s only fitting then to take a moment to enjoy a sweet tart from a sweetheart.
This simple yet spectacular dessert is from Simmons’ memoir, “Talking With My Mouth Full” (Hyperion), of which I received a review copy.
The book is a fast, delightful read about how this Canadian grew up to be one of the most recognized people in food TV. Like so many of us, she had no clue what she wanted to do after graduating from college. Fortunately, a family friend, suggested she make a list of what she enjoyed doing, in hopes that would give her some direction. Simmons sat down with pen and paper, and wrote down exactly four words: Eat. Write. Travel. Cook.
Now, as a judge on “Top Chef” and host of “Top Chef: Just Desserts,” not to mention being special projects director at Food & Wine magazine, she’s more than carved out a career that encompasses all of those passions.
But the path was far from easy.
In the book, you’ll learn how she scored the job of “Top Chef” judge when she recounted to the casting director how she burst into tears when served a badly overcooked omelet at a diner. You’ll gasp when she talks about how she filmed that first season of the show while simultaneously overseeing the Aspen Food & Wine Festival, one of the biggest culinary events around. You’ll also wonder how she — or anyone else for that matter — ever survived being mercurial Vogue food writer Jeffrey Steingarten’s assistant.
The book also contains a dozen easy recipes for cherished dishes that have played a meaningful part in her life.
This tart harkens back to her childhood. It’s really more of a cake — a tender, vanilla-scented one with soft, juicy slices of plums baked into the top.
Simmons suggests you can use other stone-fruit or even apples or pears instead of plums. I used pluots, the sweet hybrid of a plum and apricot.
You can make the batter and smooth it into the pan ahead of time. Then, just slice your fruit, arrange it prettily over the top, squirt on some fresh lemon juice and sprinkle on a generous amount of cinnamon sugar.
After one slice, you can bet everyone will be calling you a sweetheart, too.
(Yields one 9-inch tart)
1 cup all-purpose flour
1 teaspoon baking powder
Pinch table salt
1 stick unsalted butter, room temperature, plus more for coating pan
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 pound red plums (or pluots), pitted and sliced 1/2-inch thick
Half of a lemon
Cinnamon sugar (2 tablespoons sugar, plus 1/2 teaspoon cinnamon, mixed together)
Preheat oven to 375 degrees. Lightly brush a 9-inch springform pan with butter.
In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, allowing to fully incorporate before the next addition, then mix in vanilla. Reduce to low speed and incorporate the flour mixture just until the batter comes together. Do not overmix the batter or the pastry will be tough. Pour batter into the springform pan and spread evenly with an offest spatula; wrap the pan in plastic and chill at least 20 minutes or overnight.
Remove dough from the refrigerator. Arrange plums in a concentric circle on top of the dough. Squeeze the juice from the lemon half evenly over the plums, ensuring no lemon seeds escape. Sprinkle the cinnamon-sugar mixture over the plums. Bake tart until edges are golden and center is set, 45 minutes to 1 hour.
Allow tart to cool in a pan. Run a sharp knife around the edge and then remove the springform. Serve warm.
From “Talking With My Mouth Full” by Gail Simmons
My Q&As with “Top Chef” Alums: Chef Rick Moonen
And: Chef Kevin Gillespie
And: Chef Suvir Saran
Okay so I somehow avoided ever watching any Top Chef episode ever and then stumbled upon one and now I am hooked. I am going back and watching all the series on iTunes both the regular and Masters and I love it!
Irresistible! Plums are my favorite stone fruits.
For years my mother (and I) have been making this plum torte recipe that Marian Burros published waaay back when…
Its been a simple staple for turning any stone (summer) fruit into a cake – but now i’ll have to test out Gail Simmons take!
Thanks Carolyn 🙂
So lovely! Omg, she was an assistant to Steingarten? LOL. Tough cookie.
oh that’s good to know.
she does seem like a real down to earth kind of person.
i would love to get my hands on her book.
Working w/ Steingarten must have been, well, challenging. lol
This is such a beautiful tart. I guess it’s time for me to visit my In-Laws (and their garden) to pick some fresh plums and make this tart!!!
Jennifer Shanks: Oh wow, Marion Burros’ torte recipe is not a whole lot different than Gail Simmons. No wonder it’s such a favorite of yours. I’ll have to try it, too. Thanks for the link.
That tart looks absolutely amazing! Love the beautiful colours. Would love to make it some time. 🙂
The book sounds terrific, and so does the tart. Hope I get to sample both!
This plum tart looks fabulous Carolyn…I yet have to bake with plums…every time that I buy plums we end up eating them all before getting a chance to bake something 🙂
Thanks for sharing this recipe and hope you are having a wonderful week!
I love plum tart, but we haven’t made one for ages. The Marion Burros one that’s linked above has always been our go-to, but this looks like a nice variation. Good stuff – thanks.
gail seems like she’d be a cool friend. plus, anyone knocking out plum tarts (and sharing) is a friend indeed.
This is an easy recipe yet a very stilish presented tart!
Looks mouthwatering too! 🙂 Yummm!
I love Gail Simmons! She’s always been my favorite judge. What a great tart! A lot easier than most tarts I’ve seen and I love the use the plums!
Pingback: Plumcot Tart | a dash of cinnamon
Pingback: What I’m Eating This August | Creative | Happy | Kind