Literary Feasts: Dracula, My Love, by Syrie James

Literary Feast Banquet Image @ Linus's Blanket

Literary Feast Banquet Image @ Linus's BlanketI love tarts.  Love them.  I think they were probably the first “sophisticated” dessert that I developed a taste for, which tells you something about my eating habits as a child.  I was a very finicky eater.  My mom often had to cook two versions of a dish so that I would have something to eat.  Beans without tomato sauce or okra, soup without carrots, meat not smothered in gravy, only chocolate milk, pb&j without crusts…you get the picture.

Before I ventured into tarts, I think it was pretty much cake, cookies, doughnuts and apple pie. Very plain stuff.  My how things have changed.  There is very little that I won’t eat nowadays.  But that is another story for another post.

While I was reading Dracula, My Love, by Syrie James I came across this passage where I discover that Mina is a fellow tart lover.  Her favorite is plum, which I don’t think I have ever had before.  I have had the ones with assorted fruits and I have made blackberry and raspberry tarts for dinner guests.

After luncheon, we strolled down the main street of the village in a light-hearted mood.  When Jonathan saw that the baker’s shop was selling miniature plum tarts (my life-long favorite), he insisted on purchasing some.  We consumed the delicious treats on a bench in a little park overlooking the river , where we tossed morsels of crust to the ducks and geese gathered at our feet on the grassy bank.

For a dinner party that I hosted earlier this year, I made a very easy tart and it turned out to be quite yummy.  The one that I made was very simplified but I came across this more elaborate one from Ina Garten, The Barefoot Contessa, on the Food Network.

Plum Tart Recipe


  • 2 cups all-purpose flour
  • 3/4 cup finely chopped walnuts
  • 3/4 cup light brown sugar, lightly packed
  • 12 tablespoons cold unsalted butter (1 1/2 sticks), diced
  • 1 egg yolk
  • 2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise


Preheat the oven to 400 degrees F.

Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

1DA652C2516038AE4D02F55645591F39 Shutter Island, by Dennis Lehane

This post will be included in the Weekend Cooking feature over at Beth Fish Reads.  You should check that out.  It’s yummy!


    1. When I was growing up we would eat the sour ones sprinkled with a little salt, but I do like the riper ones better. Especially for tarts.

  1. I have to confess, when I saw the title of the post, I was thinking you’d be featuring something like blood pudding. Plum tarts are MUCH more appetizing.

  2. This post has got my mouth watering! I love tarts, too; I totally agree that they’re a very classy, sophisticated dessert. Plum would be an interesting one to try! My favorites are definitely blackberry and pumpkin. I’ve never tried to make them myself, but maybe someday!

    1. I have never had a pumpkin plum, but that sounds delicious. I will be on a mission come Halloween when everyone breaks out the seasonal desserts.

  3. Yum yum yum yum! I’ve never had a plum tart in my life, but they’re just so darn PRETTY! I love plums, and I love tarts, so I can’t imagine anything but winning combo.

    1. You know, I tried and I really can’t think of any fruit that wouldn’t be good in a tart except for maybe watermelon.

  4. Nicole, another foodish thing we have in common…I LOVE TARTS! All kinds of tarts!

    The next time I go to Sag Harbor, I am going to bring home for you one of these tart called “fruits of the forest” and you can come over and we’ll feast…it’s made right at the farm stand with fruits grown right there. It has plums in it too and is so so good.

    I love Ina Garten’s cookbooks, and her desserts are the best. Love her peach rasberry cobbler.