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.

Allrecipes Member

Recipe Summary test

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FILLING:

Directions

Instructions Checklist
  • 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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  • 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

761 calories; protein 11.2g; carbohydrates 114g; fat 30.4g; cholesterol 93mg; sodium 280mg. Full Nutrition
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Reviews (19)

Rating: 4 stars
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
(33)
Rating: 5 stars
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
(21)
Rating: 5 stars
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
(15)
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Rating: 4 stars
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
(7)
Rating: 5 stars
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
(5)
Rating: 3 stars
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
(4)
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Rating: 5 stars
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
(3)
Rating: 5 stars
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
(3)
Rating: 5 stars
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
(2)