Plum Tart

Name: Plum Tart
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 2 servings
Ingredients: 1 cup all-purpose flour; ¼ cup sugar; ¼ teaspoon salt; ¼ cup butter flavored shortening; 2 tablespoons cold water; 2 cups sliced plums; 9 ¼ teaspoons sugar, divided; 1 tablespoon all-purpose flour; 1 egg, lightly beaten

Rating: 4.5 stars

19 Reviews

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.

By Allrecipes Member

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Recipe Summary test

prep:

25 mins

cook:

40 mins

total:

1 hr 5 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

1 cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
¼ cup butter flavored shortening
2 tablespoons cold water

FILLING:

2 cups sliced plums
9 ¼ teaspoons sugar, divided
1 tablespoon all-purpose flour
1 egg, lightly beaten

Directions

Step 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. 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.

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Step 2
In a bowl, combine the plums, 3 tablespoons sugar and flour. Place on the center of pastry. Bring edges of pastry over filling, leaving 3-1/2 in. of filling uncovered. Brush crust with egg white, then sprinkle with remaining sugar. Bake at 375 degrees F for 40-45 minutes or until bubbly and crust is golden brown.

Nutrition Facts

Per Serving:

761 calories; protein 11.2g; carbohydrates 114g; fat 30.4g; cholesterol 93mg; sodium 280mg. Full Nutrition

Reviews (19)

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Kelly

08/27/2009

I love this. We too have a plum tree and I make it every year. I have one qualm about it though....was anyone else confused about the instructions requiring "9 1/2 teaspoons, divided" of sugar, and then later on say to put 3 TABLESPOONS of sugar in. Well, I got confused and accidently put in 3 teaspoons. Not enough sugar obviously. I wish the ingredients list would just say "3 TBSP of sugar, and some to sprinkle on top." Overall beautiful, impressive appeal when finished baking. A great, simple dish to use your plums. Read More

Helpful

(33)

KitchenWitch

12/21/2008

Since I can't make a decent pie crust to save my life, I used refrigerated. The fruit filling recipe, however, was excellent! The tart has a very rustic, old-world appearance which, to me, adds to the presentation; I served it after stew and drop biscuits. The tart is delicious and charming! Addendum: Have since played w/ the recipe, spreading caramel dip over the crust before topping w/ apples rather then plums, and spreading fudge sauce over the crust before topping w/ cherry pie fillins. My coworkers DEVOURED both. Read More

Helpful

(21)

tistylee

10/20/2008

This recipe was great, and used a LOT of the plums from my trees! I added 1 tsp of cinnamon and made them into little tarts (4-5) instead of one large one. They froze well and were a great treat! Read More

Helpful

(15)

monicakim

11/23/2009

I used 1/4 c of cold butter instead of shortening and the crust tasted great. (Kind of reminded me of shortbread cookies.) I did feel that the recipe was missing something so next time I will add a little vanilla extract to the crust and a pinch of cinnamon to the filling. Overall, it was easy and pretty tasty! Read More

Helpful

(7)

AC&JC

07/24/2009

Love it! Especially the crust =] I sprinkled sugar on the top & left out the egg. It was great! I have never cooked with plums before or made a crust from scratch, & was afraid of how this would turn out, but I needed to use up my plums, so I made this & I'm glad I did. I will definitely make this again =] Read More

Helpful

(5)

theycallmered

07/14/2007

I found this just to be okay. I had to add a lot more than two tablespoons of cold water for the crust to come together. Just a side note: Because my plums were very tart to start out with I had to add three extra tablespoons of sugar to the plum mixture. After eating the tart I really should have added another six tablespoons. Overall this recipe was just average and nothing too special. Read More

Helpful

(4)

Outlaw_marshall

06/07/2010

Oh my gosh! This is THE BEST tart I have ever tasted! It was so good! I can't wait till dessert time! Very good, no doubt about it. Read More

Helpful

(3)

TrueBetty

09/20/2010

I substituted 1/2 cup of white flour for 1/2 cup whole meal flour. Also used butter instead of shortening. It was DELICIOUS - the outside crust was a bit crunchy at the edges, and the inside was warm and gooey. Will definitely make again. p.s. you can skip the 1 hour refrigeration of the dough and just pop it in the freezer for about 15 minutes Read More

Helpful

(3)

mmm

08/24/2011

Holy goodness.... Had an abundance of plums I had to use and opted to try out this recipe. The plums I had were very ripe and very sweet so I went with the recommended 3T regular sugar in the filling, and topped with 1T raw sugar (larger crystals). It was a tart tart but hello... perfect deliciousness.... must put fork down... Read More

Helpful

(2)

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All Reviews for Plum Tart

- of Reviews

Plum Tart

Servings Per Recipe: 2
Calories: 761.4

% Daily Value *

protein: 22 %

carbohydrates: 38 %

dietary fiber: 16 %

soluble fiber:

insoluble fiber:

sugars:

other carbs:

fat: 47 %

saturated fat: 38 %

mono fat:

poly fat:

trans fatty acid:

cholesterol: 31 %

water:

ash:

vitamin a iu: 14 %

vitamin a re:

vitamin a carotenoid:

vitamin a retinol:

vitamin a carotene:

vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 35 %

vitamin b6: 6 %

vitamin b12: 5 %

biotin: 2 %

vitamin c: 26 %

vitamin e alpha equivalents:

vitamin e iu: 5 %

vitamin e mg:

folate: 35 %

vitamin k: 28 %

pantothenic acid: 9 %

calcium: 3 %

copper: 11 %

iron: 21 %

magnesium: 7 %

manganese: 28 %

phosphorus: 15 %

potassium: 10 %

selenium: 44 %

sodium: 12 %

zinc: 6 %

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

160 palmitic:

180 stearic:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

omega 3 fatty acid:

omega 6 fatty acid:

alanine:

arginine:

cystine:

glycine:

histidine:

isoleucine:

leucine:

lysine:

methionine:

phenylalanine:

proline:

serine:

threonine:

tryptophan:

tyrosine:

valine:

alcohol:

caffeine:

pyramid bread:

exchange starch:

energy:

aspartic acid:

glutamic acid:

thiamin: 41 %

riboflavin: 37 %

boron:

chromium:

fluoride:

pyramid fat:

exchange other carbs:

monosaccharides:

disaccharides:

phytosterols:

exchange fat:

vitamin d iu: 2 %

vitamin d mcg:

pyramid fruit:

iodine: 9 %

molybdenum: 6 %

150 pentadec:

170 heptadec:

200 arachidic:

220 behenate:

240 tetracos:

141 myristol:

pyramid meat:

exchange meat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Plum Tart

1 of 19

All Reviews

Kelly

08/27/2009

Helpful

(33)

KitchenWitch

12/21/2008

Helpful

(21)

tistylee

10/20/2008

This recipe was great, and used a LOT of the plums from my trees! I added 1 tsp of cinnamon and made them into little tarts (4-5) instead of one large one. They froze well and were a great treat!

Helpful

(15)

monicakim