Ingredients
-
1
-
1/2
-
2
-
1
-
1
-
1
-
1/8
-
12
-
2
-
1
-
-
-
-
-
Directions
Plum Tart,I found this recipe on another site and really like the contrast of the sweet dough and tart plums. The dough bakes up around the plums allowing them to become like a fruit filling.,Excellent ! used more plums (managed 16 maybe), barely a TB of sugar on top and a sprinkle of cinnamon. Next time I will try to fit more plums- they come out jammy which is a nice contrast to the crispness of the outside crust. In a 9″ pan, I pulled the tart out at about 50minutes, it was done. Maybe in an 8″ square dish it would need the full hour? A definite make again.,Yummy, yummy! So good I would like to try with other fruit such as apples. Use only 3/4 c. sugar as suggested & don’t use a springform pan. It made a mess of the bottom of my oven. I think this a a fantastic “mother recipe” for any fruit tarte that is scrumptious & easy. A keeper!
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Steps
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1
Done
|
Grease and Flour a 9-Inch Springform Pan. |
|
2
Done
|
Preheat Oven to 350c. |
|
3
Done
|
Cream 1 Cup Sugar and Butter Together; Beat in Eggs and Vanilla. |
|
4
Done
|
Sift Dry Ingredients and Stir Into Batter. |
|
5
Done
|
Spoon Into Prepared Pan. |
|
6
Done
|
Place Plum Halves, Skin Side Up, on Batter. |
|
7
Done
|
Sprinkle With 2 Tablespoons Sugar and Cinnamon, Adjusting to Tartness of the Fruit. |
|
8
Done
|
Bake For 1 Hour. |
|
9
Done
|
Best Served Warm With Vanilla Ice Cream. |
|
10
Done
|
This Is Also Best Served the Day of Baking as the Moisture of the Fruit Can Seep Into Dough and Affect the Texture of the Tart; It Still Tastes Great, Though! |
