Plum tart

Plum tart

Ingredients/Components

• granulated sugar - 1 c
• salt - 1/8 tsp
• baking powder - 1 tsp
• egg - 1 item
• plus 2 Tbsp - 2 c
• ground cinnamon - 1 tsp
• grated lemon peel - 1 tsp
• whipped cream optional - 1 item
• chilled butter or margarine, cut in small pieces - 3/4 c
• rum or lemon juice - 2 Tbsp
• prune plums, cut in wedges - 2 lb

How to make plum tart:

Crust: Mix 2 cups flour, 1/4 cups sugar, baking powder and salt in a medium bowl. Cut in butter until particles resemble coarse crumbs. Beat egg with rum and lemon peel. Add to flour mixture. Mix quickly with fingers to form a smooth dough. Press dough in bottom and 1-inch up sides of 9-inch spring-form pan (dough should be at least 3/8-inch thick around sides). Flute edge, if desired.

Topping: Arrange plums on crust in a single layer, skin side up and slightly overlapping. Sprinkle with 1/2 cup sugar. Mix remaining 1/4 cup sugar, 2 tablespoons flour and cinnamon. Sprinkle over plums. Bake on middle rack of preheated 400° oven for 30 minutes or until crust is browned and juice is bubbling. Cool on rack 15 minutes. Remove pan sides. Serve tart warm or at room temperature with a dollop of whipped cream. Makes 12 servings.

Can be baked in a 13 x 9 x 2-inch baking pan. Crust will be thinner. Cool in pan and cut in squares.

Recipe categories: Desserts, Plums, Pitted fruits.