A plum tart recipe that’s a keeper!We’ve got plums aplenty on the island this time of year. Any settled land parcel worth its property taxes boasts at least one Italian prune plum tree, a vigorous dependable producer seemingly immune to the fussy issues of other fruit trees. You plant it, water it, and wait to be bombarded with fruit.
Plums are amazingly versatile and at home on any kitchen counter with a cookbook. The following plum tart recipe really isn’t a recipe at all; it’s a simple assemblage of good things in mere minutes, resulting in a sweet-tart treat for your taste buds.
RECIPE: Plum Easy Plum Tart
- Pie Crust (I like this no-fail pie dough recipe used in my pumpkin pie recipe)
- 2 pounds of prune plums (give or take)
- 1/4 cup sugar
- 1/4 cup butter
- Preheat oven to 425 degrees F
- Roll out pie dough
- Place dough in tart pan
- Trim excess dough from edges
- Slice plums in half, remove seeds
- Fill dough-lined tart pan with plums touching, facing up in a single layer
- Dust evenly with sugar
- Cut small cubes of butter and distribute evenly around plums
- With remaining dough cut a favorite cookie cutter shape and place on top of plums
- Bake on middle rack at 425 degrees F
- After 15 minutes, reduce heat to 375 degrees F
- Bake between 35-45 minutes or until plum juices bubble and crust is browned
- Cool before slicing.
- Add a dollop of ice cream.