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.
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 MoreI 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 MoreI 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.
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.
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!
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!
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 =]
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.
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.
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
made this for my grandma's 95th birthday. I'm not a fan of plums so it's not my thing, but she went nuts for 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 filling, and topped with 1T raw sugar (larger crystals). It was a tart tart but hello... perfect deliciousness.... must put fork down...
it was very good but i had a hard time folding the crust up around the filling
This was my first tart and I thought it would be a lot more work. I used butter instead of shortening and added a bit of cinnamon to the filling. I did have to add more than 2T of water to the crust, and I ended up with a lot of plum goo oozing out (maybe my plums are unusually juicy?) but it was still a hit. As long as my plum tree has fruit this will be my go-to for summer potlucks!
I made this twice. Once with plums and once with peaches. Fabulous both times! I used butter for the pastry and added a little citrus juice, cinnamon, and a bit more sugar to the filling. I baked it in individual ramekins with a bit of crust on the bottom and top for 30 minutes at 350 degrees. Served with fresh whipped cream. Planning to serve it for a potluck at our house next month. Can't wait!
I doubled the crust recipe and threw in a jar of sliced peaches with the plums. Came out perfect!
Because my plums were too sour to use, I substituted apples for the plums. It came out as a delicious dessert! The crust, in which I used butter in place of shortening, came out tasting like a rich shortbread, which is pretty much what it was. The filling was spectacular. The apples were soft and surrounded by their own thickened juices. It also was very appealing visually as well as in taste. I'll definitely be making this recipe again, maybe with plums or other fruit. It's very versatile, and I may use peaches next time. Whatever fruit I have on hand. I find that adding cinnamon and vanilla extract to the filling and vanilla extract to the crust also brings out the flavor well. I sprinkled a bit less sugar on the crust than it says in the recipe because my apples were rather sweet. This tart served 4 people, with a pretty big slice for each person.
I made this pretty much as specified but had butter available no shortening. Brushed crust with egg white. My plums were a bit tart so no one in my family wanted to eat this - it was way too sour - 3 tablespoons of sugar is not enough by any means. Used the same crust recipe and filled with apple pie filling - much better.
