Fruit (Plum) Tart

Submitted by sharflan

"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!"

 

• 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

1. TART CASING:.
2. Sift together the flour, salt and sugar.
3. Whisk together the oil, milk and extract.
4. Pour the wet ingredients over the dry in a circular motion and mix with fork or fingers until just moistened.
5. Transfer the dough to a 9" tart pan and firmly pat over the bottom and sides with your fingers. Trim the edges.
6. FILLING:.
7. Preheat the oven to 425F.
8. Slice the plums into wedges.
9. Arrange the slices in the tart casing so that they overlap slightly, covering the whole tart, mixing the different plums.
10. Using your fingers, pinch together the sugar, flour and butter until crumbly.
11. Sprinkle over the plums.
12. Bake 30 minutes or until crust is browned nicely.
13. Serve warm, cold or @ room temperature. Can be served plain, with whipped cream, thick cream to drizzle or with a lightly sweetened sour cream.

Reviews

[Kelliemusic]

This was so simple and so delicious. Yum it is a keeper. I used coconut oil instead of olive oil. Thanks!

 

[BothFex]

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!

 

[Sydney Mike]

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]