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Plum Tart Recipe

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We have a plum tree in our yard, and some years it's so full of fruit that its branches have to be propped up. I always make one or two tarts to freeze for later.

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Plum Tart Recipe

Prep: 25 min. Bake: 40 min.

Yield: 4 Servings

25 40 65

Ingredients

1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter-flavored shortening
2 to 3 tablespoons cold water
FILLING:
2 cups fresh sliced plums (about 3 large)
3 tablespoons plus 1/4 teaspoon sugar, divided
1 tablespoon all-purpose flour
1 egg, lightly beaten

Directions

In a bowl, combine the flour, sugar and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for at least 1-1/2 hours.
On a lightly floured surface, roll pastry into a 9-in. circle. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan.
In a bowl, combine the plums, 3 tablespoons sugar and flour. Place in the center of pastry. Bring edges of pastry over filling, leaving 3-1/2 in. of filling uncovered. Brush pastry with egg white, then sprinkle with remaining sugar.
Bake at 375° for 40-45 minutes or until bubbly and crust is golden brown. Yield: 4 servings.

>Nutritional Facts 1 piece equals 381 calories, 14 g fat (3 g saturated fat), 53 mg cholesterol, 164 mg sodium, 58 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Plum Tart in Cooking for One or Two Cookbook , p288

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Plum Tart

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Reviewed on Jul. 24, 2010 by VickyGr

I've never made a plum tart before but this one tastes really good! Maybe next time I'll try adding apricot preserves in it, like I do with my apple pie.

Reviewed on Jul. 09, 2008 by lynnie48

Just wondered have you ever tried this with apples? Or peaches?

Reviewed on Jul. 09, 2008 by aone

Do you bake the tarts and then freeze, or freeze and bake later?