Plum Tart

Amazing tart. I would cut down on the amount of cinnamon sugar mix next time. I made 2 tarts, we ate one and i froze one in srink wrap to see if it froze well. It did, i let it slowly defrost on the side uncovered as it seemed a little wet to start. It dried out well and tasted just as good. I'll make several of these next plum season so we can eat it whenever we want. Many thanks

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This was great, it was a nice slightly sweet cake with sweet then tart plums. I only had 6 plums, it was enough fruit. I slices the plums into wedges and did a circle/star pattern. This made slicing into the tart easier. Next time, I will put half the cinnamon in the cake batter. This recipe is a great base to use with any fruit peaches, nectarines or pears.

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Just like my mum used to make! I made mine as cup cakes (one plum per cup cake), the sour/sweetness is amazing.

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I really enjoyed this tart, and it was so easy. I used my stand mixer, and didn't have to dirty another bowl! Next time I will use the full 2 tbsp sugar, I didn't realize that no matter how sweet your plum is, the skin sours from baking. I loved the sweet/sour contrast though, especially served with my homemade vanilla ice cream!

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Loved it! I too used just 3/4 cup sugar and it was perfect. Plan to try this with other fruits. Thanks for the recipe

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Excellent recipe! Its better than my plum torte recipe. Next time I will cut back on the sugar as suggested by another. I even threw some left over raspberries in with the plums. This is a great basic dough that can be easily altered to suite any fruit you desire. It puffs up nicely and doesnt have a strong egg taste like so many others do. I also left the cinnamon out as I felt it may have overpowered the plums.

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Delicious! And I finally got to use my spring form pan that I bought 20 some years ago. A neighbour brought us a basket of plums from his tree last weekend, and frankly, we didn't know what to do with them. We've never been plum eaters. This recipe was perfect, and I love the way the plums contrast with the cake. I'm not sure we'll ever have occasion to make it again, but thanks, Ms_Bold, for giving us a terrific way to use our plums. UPDATE: We recently had some cherries sitting around that weren't getting eaten, so we made them up with this recipe -- delicious!!

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Soooo good! I cut the sugar back to 3/4 c. and it came out absolutely perfect. Even my hard-to-please husband loved it!

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Wonderful recipe! I used 3/4 c brown sugar and unbleached all purpose flour, reduced the cinnamon to 1 tsp, and added 1/4 tsp nutmeg powder. Out of this world! Thank you!!

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Really easy and tasty. it would be nice with other fruit too. Lovely recipe to have .
Thankyou

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Great recipe! I have made this about 5 times now, and even with a really bad oven the cake/tart turned out wonderful. Once I added a bit too much flour and the tart come out a bit dry, but otherwise a very good surefire recipe.

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I made this for my husband and I last night and I must say it was a wonderful treat. Having never had a tart before I can not compare it to others but I will be making this one over and over.

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This recipe is brilliant. Really easy to make and looks so professional when you turn it out. I agree with others that it only needs half an hour in the oven. We liked it brown and slightly crunchy, went well with the texture of the fruit. We served it whilst still slightly warm with fresh strawberries and cream on the side. Thank you so much for sharing this recipe with us.

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I thought it was quite good, except that my tart was dark brown after only 30 minutes in the oven! I think my pan may have been too large. I also liked it better the second day - when it's warm, I find it tastes a bit eggy. Thanks for posting!

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This is a perfect way to use up fruit. I had some plums that were getting very soft, and they were delicious in this. I also dropped the sugar to 3/4 cup and it tasted fine. I'll be keeping this handy for a fruit dessert no matter what type.

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We really enjoyed this tart. Easy to make and very versitle. I sprinkled blueberries around the plums, it was delicious. Thanks so much.

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This was delicious, but not what I expected from the name 'tart.' To me it was more of a fruit coffee cake. It was very easy to make and I will definitely be making it again and will try other fruits as well.

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A keeper for sure. Thanks Ms Bold

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Enjoyed this, although it turned out differently from what I anticipated, based on the photos. But I know why! I used one size up from the 9" springform and my base dough was stretched to the max to cover the bottom and so it didn't bake up around the fruit at all. Still very tasty dessert. Opted for 3/4 cup splenda in dough. Thanks for posting this recipe.

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