Fruit (Plum) Tart
"Most pleasing to the senses, this recipe is a definite keeper! It's very easy to make, takes little time and appears & tastes like a masterpiece!! The recipe was passed on to me by my daughter and is from "Cooking for Mr Latte". The original recipe used peaches but most any fruit would do very nicely!
I used plums (red and black). It's not a sugary sweet dessert but will surely satisfy the sweet tooth!"
photo by sharflan
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 tart
- Serves:
- 6-8
ingredients
-
TART CASING
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 cup olive oil
- 2 tablespoons 1% low-fat milk
- 1⁄2 teaspoon almond extract
-
FILLING
- 2 plums, black sweet with red flesh
- 3 plums, sweet with yellow flesh
- 1⁄3 cup sugar
- 1 tablespoon flour
- 1 tablespoon butter
directions
- TART CASING:.
- Sift together the flour, salt and sugar.
- Whisk together the oil, milk and extract.
- Pour the wet ingredients over the dry in a circular motion and mix with fork or fingers until just moistened.
- Transfer the dough to a 9" tart pan and firmly pat over the bottom and sides with your fingers. Trim the edges.
- FILLING:.
- Preheat the oven to 425F.
- Slice the plums into wedges.
- Arrange the slices in the tart casing so that they overlap slightly, covering the whole tart, mixing the different plums.
- Using your fingers, pinch together the sugar, flour and butter until crumbly.
- Sprinkle over the plums.
- Bake 30 minutes or until crust is browned nicely.
- Serve warm, cold or @ room temperature. Can be served plain, with whipped cream, thick cream to drizzle or with a lightly sweetened sour cream.
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Reviews
-
This was so simple and so delicious. Yum it is a keeper. I used coconut oil instead of olive oil. Thanks! -
A-friggin-mazing! Light, delicate, elegant, this is a total keeper! This time of year I am swamped with Italian prune-plumbs, so this tart is a welcome way to use 'em up. I sliced them thin and wasn't patient enough to layer them into the crust in a pretty pattern (I just threw 'em in) and still.. gorgeous! Topped with a shake of powdered sugar and so, so good. In fact, I'm getting another piece! P.S. Used veg oil 'cause that's what I had and added a teaspoon of fresh ginger paste to the plumbs. YUM! -
Made this recipe to have & to share (with neighbors), & we all were so satisfied ~ THIS IS A GREAT TART! I don't do plums nearly enough, but this has changed my mind! Really liked the combo of plums used here & I probably went overboard by using 7 altogether! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick-A-Chef]
Tweaks
-
This was so simple and so delicious. Yum it is a keeper. I used coconut oil instead of olive oil. Thanks!
RECIPE SUBMITTED BY
Born and raised in Vermont, I now reside on the western border of Toronto, Ontario. It's beautiful here!
With 5 children grown and gone, I have lots of time in my kitchen - just my husband & I to feed!! It keeps the neighbors happy as I'm constantly knocking at door's with a plate of goodies in hand!
Previously a teacher of theraputic crafting & a chocolatier (Sweet Impressions in NB doing molds, carvings & individual chocolates), I am now designing needlework and loving it!
I have a large cupboard of cookbooks, downsized when I moved into this condo (I did have an actual CLOSET of cookbooks!) I think nothing of curling up with a good cookbook read! My children enjoy the same and have large and varied collections of their own.
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