Passion Plum Tart

For the crust

1 cup of flour

½ teaspoon sugar

¼ cup yellow cornmeal

1 stick of cold unsalted butter

For the filling

1½ pounds of plums, quartered, sliced and pitted

1 tablespoon flour

½ cup sugar

1 egg yolk, mixed with a few drops of water (egg wash)

In a food processor, mix the cornmeal, flour, and sugar. Slowly add cubes of the butter and mix. Add 2 tablespoons of ice water; pulse until dough is firm. If you need to, add 2 more tablespoons of ice water, one at a time.

Place dough on a floured surface and knead a few times, form dough into a flat disk, wrap in plastic and place into the refrigerator for 1 hour.

Roll out the dough into a 14-inch round, place in a baking dish.

Preheat the oven to 400 degrees. In a large bowl, mix the plums, sugar and flour. Pile the plum mixture inside the crust leaving a 2-inch border all around. Then fold the border over the plums. Lightly brush the dough with the egg wash.

Bake your tart until the crust is brown and the filling is bubbling, about 45 minutes. Slice and serve warm with a scoop of vanilla ice cream.

Serves 6-7By Sally Eyre

Daily Herald Correspondent

Everyone knows at least one Martha Stewart-type person in real life. If you don't, may I introduce you to our Cook of the Week, Rosemary Baroud of Wheeling. In her nominator's words, "She is a mom of four who loves to cook and bake." If you were her Facebook friend you would see the evidence: Blackhawk sweater cookies, softball cookies for her daughters' teams and incredible cakes.

The truth is Rosemary has always admired Martha Stewart's attention to detail when it comes to cooking, baking and entertaining, so much so she traveled from Wheeling to New York City to watch the last taping of Martha Stewart's show.

"I was so excited to meet her, but there was so much security I didn't get the chance," laments Rosemary.

Rosemary learned to cook under the tutelage of her grandmother and mother, both excellent cooks. Rosemary is one-half Italian and one-half Lebanese, which fuels her inclination to favor flavors from both countries.

"I make a great Italian sauce, from my grandfather's recipe, I roll grape leaves and all that good stuff, too," she says.

Today Rosemary is sharing a recipe for her Sumac Chicken - an exotic Middle Eastern dish flavored with Sumac, which is a spice made from a dark red fruit common to the region.

Despite a busy life of a mom ferrying four kids around, Rosemary puts a homemade dinner on the table every night.

"I'm a very traditional cook. My mom was a teacher for many years, but she always had a home-cooked meal on the table and I want to do the same for my children." Rosemary often cooks a double batch of a recipe when making a meal.

"I make a large amount so I can re-serve it later. My husband loves leftovers so he doesn't complain." Or sometimes, on a busy day she will use a crockpot.

One of Rosemary's motivations for cooking from scratch is that it's healthier.

"I'm really big on the healthy food thing. Every night we have a salad - that's how I was raised." Rosemary will vary the type of salad; it may be a regular green salad, a cabbage or spinach salad, but every night there is a salad.

"All my friends can't believe my kids like salads like they do," she laughs.

This isn't to say she doesn't serve them sweets. Rosemary is well known for her themed cakes, cookies and desserts in general.

"I started out making character cakes for the kids. I recently made a Minion cake, an Elsa cake, and because my daughter loves Nutella, I made Nutella cupcakes - pretty extravagant for an 8-year-old's birthday!"

Rosemary shares a plum tart recipe with us today that uses a bit of cornmeal in the crust for a savory touch.

It cannot be a surprise to learn that Rosemary loves to entertain. She has sisters and her husband has brothers, so the large extended family takes turns hosting holidays. Rosemary is in charge of Easter.

"We make a whole lamb, potatoes, salad, grape leaves and of course a bunny carrot cake."

With four kids in various sports tailgating is a given - chili is regularly served, but the kids love her spaghetti and her lasagna.

Still, according to Rosemary, the best meal she's ever made was Julia Child's beef bourguignon.

"I'm also a big fan of Julia Child. It was difficult, but so amazing."

Julia, Martha and Rosemary …

• To suggest someone to be profiled here, send the cook's name, address and phone number to food@dailyherald.com.