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German Plum Tart

 German Plum Tart
The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too. -Helga Schlape, Florham Park, New Jersey
6-8 ServingsPrep: 10 min. Bake: 35 min.


  • 1/2 cup butter, softened
  • 4 tablespoons sugar, divided
  • 1 egg yolk
  • 3/4 to 1 cup all-purpose flour
  • 2 pounds plums, quartered (about 4 cups)


  • In a small bowl, cream butter and 3 tablespoons sugar until light and
  • fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time,
  • until mixture forms a soft dough. Press onto the bottom and up the
  • sides of a 10-in. pie plate.
  • Arrange plums, skin side up with edges overlapping, in crust;
  • sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or
  • until crust is golden brown and fruit is tender. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving equals 237 calories, 13 g fat (7 g saturated fat), 57 mg cholesterol, 117 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.