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!"
 
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photo by sharflan photo by sharflan
photo by sharflan
photo by sharflan photo by sharflan
Ready In:
45mins
Ingredients:
11
Yields:
1 tart
Serves:
6-8
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ingredients

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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

  1. Kelliemusic
    This was so simple and so delicious. Yum it is a keeper. I used coconut oil instead of olive oil. Thanks!
     
  2. 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!
     
  3. 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]
     
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Tweaks

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

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