Plum Tart

Tonight I had my Mom and Grammy over for Shepherds pie. I almost made pumpkin pie again and then I remember my Grandmother saying not too long ago how she really wanted to make a Plum Tart. Since we just consumed an entire pumpkin pie in 24 hours I figured a Plum Tart might be a better idea.

I found an easy recipe on allrecipes.com and lessened the amount of sugar used (my plums were quite sweet on their own) and added a few spices to it. Here is the recipe as I made it.


Plum Tart recipe

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup butter flavored shortening
• 2 tablespoons cold water
• FILLING:
• 2 cups sliced plums
• 4 Tablespoons of sugar, divided
• 1/4 tsp ginger
• 1/2 tsp cinnamon
  
• 1 tablespoon all-purpose flour
• 1 egg, lightly beaten

DIRECTIONS

1. In a bowl, combine the flour, sugar and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for at least 1-1/2 hours. On a lightly floured surface, roll pastry into a 9-in. circle. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan.
2. In a bowl, combine the plums, 3 tablespoons sugar, ginger, cinnamon and flour. Place on the center of pastry. Bring edges of pastry over filling, leaving 3-1/2 in. of filling uncovered. Brush crust with egg, then sprinkle with remaining sugar. Bake at 375 degrees F for 40-45 minutes or until bubbly and crust is golden brown.