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Plum Tart

Plum Tart. Simple is almost always best & this plum tart is a prime example. A few simple ingredients atop a sour cream crust. What could be better?

Plum Tart Square cropped featured image of uncut tart

Plum Tart. Simple is almost always best.

Simple is almost always best.

This very simple dessert relies on the natural goodness of the uncomplicated ingredients. Fresh sweet plums with a brown sugar glaze on a butter and sour cream pastry. What could be better?

Single slice of plum tart with scoop of gelato on a white plate

Slice of plum tart with scoop of gelato.

This tart also works well with other stone fruits like peaches and nectarines.

The only way to improve on that is with a scoop of homemade vanilla gelato on the side.

Vanilla Gelato on a white plate with a slice of plum tart.

Vanilla Gelato

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Plum Tart Square cropped featured image of uncut tart
Yield: 10 servings

Plum Tart

Plum Tart. Simple is almost always best & this plum tart is a prime example. A few simple ingredients atop a sour cream crust. What could be better?

Ingredients

For the Sour Cream Pastry

  • 2 ½ cups flour
  • 1 cup butter cut in small pieces
  • ¼ cup sour cream
  • ¼ cup cold water
  • ½ tsp salt

For the plum filling

  • 2 tbsp butter
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • About 4 large plums

Instructions

To prepare the pastry

  1. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
  2. Pour sour cream and cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
  3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
  4. You will need only one of the pastry rounds for this recipe. The second can be easily frozen for another time.
  5. Roll the pastry out into a 9 inch circle and place in an 8-9 inch fluted edge tart pan.

Blind Baking

  1. You will need to blind bake this bottom crust before adding the fruit. Blind baking is essential so that the bottom crust will not get soggy.
  2. To blind bake a crust, simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
  3. Bake at 400 degrees for about 12 -15 minutes.
  4. Remove baking weights and parchment (or foil). Bake for an additional 5 -10 minutes until the bottom is a light golden brown. Remove from oven.

To prepare the tart  filling

  1. In a small pot melt the butter and add the brown sugar, cinnamon. aand nutmeg.
  2. Cook together over medium heat for a couple of minutes to slightly caramelize; just until the brown sugar is no longer grainy.
  3. Cut 3-4 large plums into thin wedges and arrange them over the blind baked pastry.
  4. Brush the glaze all over the arranged plums. Bake at 375 degrees F for about 25-30 minutes.
  5. Let the tart rest for 10 minutes before removing from the pan and serving. Delicious with Vanilla Gelato.

Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 189Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 209mgCarbohydrates 20gFiber 1gSugar 7gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Thom

Monday 7th of September 2020

Recipe is incomplete.

Barry C. Parsons

Saturday 22nd of June 2013

Sorry, I was reformatting this recipe this morning and must have inadvertently deleted a line. I have fixed the instruction now. You add the glaze before baking. Thanks for catching that.

Anonymous

Saturday 22nd of June 2013

When do you add the glaze? Before baking or after?

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