Plum Tart

Posted on: Apr 25, 2012        In: In the Kitchen, Recipes        With: No comments

Plum Tarts

I got this recipe a LONG time ago, I remember not where or when.  It was probably after we returned from Germany in the ‘70’s.  The original recipe is titled Plum Kuchen, and the German name would have appealed to me.

When the plums are ripe and juicy, this is an easy and wonderful tasting dessert.  I still make the large tart, but I have also adapted it for use as mini-tarts.  The pastry dough is easy to put together, and you just press it into the pan.

The tarts are full of plums and not overly sweet.  If the plums are sweet, do not use much sugar.  I love the natural sweetness of the plums to be what one tastes when biting into the tarts.  Serve these for breakfast or dessert, with tea or coffee, or as mini-tarts on a tiered stacker at a tea party.  There is no reason why you could not use a different type of fruit- peach, apricot, or pluots (the delicious cross of a plum with an apricot).

At the Royal Tea Shower for Prince William and Kate, we called these Little Horner Plum Tarts.  Cute isn’t it!

Little Jack Horner sat in a corner eating his Christmas Pie

He stuck in his thumb and pulled out a plum

And said, “What a good boy am I.”

People will call you a good boy or girl when they bite into these!

Plum Tart

By Lana Published: April 25, 2012

  • Yield: 1 10 inch tart or 30 min-tarts
  • Prep: 30 mins

This simple tart is full of flavorful plums and easy to make.

Ingredients

  • 1/2 cups butter melted
  • 1 tablespoon white vinegar
  • 2 tablespoons sugar
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons flour
  • 8 large plums cut in eighths; depending on the size of the plums, you may need more. I like the tart to be full of fruit
  • 2/3-1 cup sugar I use a lot less because I like the fresh fruit flavor to shine. Maybe I use 1/2 cup.
  • 1 teaspoon cinnamon
  • 2 extra large eggs beaten

Instructions

  1. Pre-heat oven to 400 degrees
  2. Spray a 10 inch tart pan (with a removable bottom) with baking spray. If you do not have a tart pan, use a pie pan.
  3. For the pastry:
  4. Combine 1/2 cup melted butter and 1 tablespoon white vinegar.
  5. Combine 1 1/4 flour and 2 tablespoons sugar.
  6. Mix the butter mixture with the flour mixture.
  7. Press the pastry into the 10 inch tart pan. Press the dough half-way up the sides of the pan.
  8. Prick the bottom of the crust with a fork several times.
  9. Bake in the 400 degree pre-heated oven for about 10 minutes.
  10. For the Filling:
  11. Into the pre-baked tart shell, sprinkle 2 tablespoons flour.
  12. Cut each plum into 8 sections. You do not have to peel them. Many times I use more plums. I want the tart to be full of fruit.
  13. Arrange the plums evenly over the pastry. Make a pretty pattern by overlapping the plums slightly.
  14. The recipe calls for you to combine 2/3-1 cup sugar with cinnamon. I do not use this much sugar. It depends on the sweetness of the plums. Generally I use 1/2 cup of sugar.
  15. Carefully spoon beaten eggs over fruit covering surface evenly.
  16. Bake at 400 degrees for 30 minutes until top is lightly browned.
  17. For mini-tarts: Spray the mini-muffin pans with baking spray.
  18. In the mini-muffin pan, press dough into muffin cups. Be sure to press the dough up the sides of each cup. Prick the bottoms of the crust with a fork
  19. Pre-bake the crusts for about 10 minutes in 400 degree oven.
  20. Dice the plums- it will only take 4-6 plums.
  21. Fill each mini-muffin cup full of diced plums.
  22. Combine 1/2 cup sugar and 1 teaspoon cinnamon. Sprinkle the cinnamon sugar over plums.
  23. Spoon a little beaten egg on the top of each tart.
  24. Bake in a 400 degree oven until slightly browned for about 15 minutes.

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