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Plum Tart

Rated as 4.39 out of 5 Stars

"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."
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Ingredients

1 h 5 m servings
Original recipe yields 2 servings

Directions

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  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.
  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.

Reviews

Read all reviews 17
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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, ...

Most helpful critical review

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 ...

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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, ...

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 ...

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 tre...

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 ad...

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...

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 ...

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...

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.

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 f...