Plum Tart Recipe
Plum Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 large 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 15x10x1-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.
Originally published as Plum Tart in Cooking for One or Two Cookbook 2003, p288

Nutritional Facts

1 piece: 381 calories, 14g fat (3g saturated fat), 53mg cholesterol, 164mg sodium, 58g carbohydrate (30g sugars, 2g fiber), 6g protein.

  • 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 large egg, lightly beaten
  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 15x10x1-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.
Originally published as Plum Tart in Cooking for One or Two Cookbook 2003, p288

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VickyGr User ID: 3795063 76577
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
lynnie48 User ID: 77432 78083
Reviewed Jul. 9, 2008

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

MY REVIEW
aone User ID: 3227730 160386
Reviewed Jul. 9, 2008

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

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