Print Options

Back to Plum Tart >

Include these items:

Select reviews >

Taste of Home Logo

Plum Tart

Plum Tart
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.
4 ServingsPrep: 25 min. Bake: 40 min.

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.
© Taste of Home 2013

2 of 2

Plum Tart (continued)

Nutrition 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.
© Taste of Home 2013