Prep 15 mins
Cook 30 mins
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!
- 354.88 ml all-purpose flour
- 2.46 ml salt
- 4.92 ml sugar
- 118.29 ml olive oil
- 29.58 ml 1% low-fat milk
- 2.46 ml almond extract
- 2 plums, black sweet with red flesh
- 3 plums, sweet with yellow flesh
- 78.07 ml sugar
- 14.79 ml flour
- 14.79 ml butter
- 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.
- 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.
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]