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Plum Tart Recipe

Plum Tart Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Reviews for Plum Tart

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MY REVIEW
Reviewed Jul. 24, 2010

"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."

MY REVIEW
Reviewed Jul. 9, 2008

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

MY REVIEW
Reviewed Jul. 9, 2008

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

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