Plum Tart

An elegant European dessert.

Fast and so easy to make

with only a few ingredients

and so delicious.

These Italian small blue plums ripen at the end 
of Summer and have a short season. 
Excellent to eat raw and taste even 
better when baked in this tart.

Buttery Pie Crust 1 1/4 cups flour 1/2 tsp salt 1 tbsp sugar 1/2 cup unsalted butter cold and cubed. 1/4 cup ice cold water. In a large bowl combine flour, salt and sugar. Cut in butter until mixture resembles course crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. . Place pie crust in an 8" tart pan, or a large pie plate. I place the pan on the dough and cut  larger to measure for the sides. Place the tart shell in the freezer several hours or overnight. Preheat oven to 400 deg.F. Plum Filling 1/2 lbs plums 1/4 cup white sugar (or to taste) pinch of salt. Remove pits from plums and  slice the plums lengthwise into 4 pieces. Place the cut plums in a large bowl  and toss with the sugar and salt. Remove crust from the freezer and  quickly place the plums, in neat concentric circles in the  frozen tart shell. Crowd the fruit,  but do not overlap. Place the pan on a cookie sheet. and put in the oven.  Bake the tart at 400 deg.F.. until the crust is golden brown  and the fruit has sunken into itself,  about 40-50 minutes.

Enjoy!!

Thanks for your visit xo.