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Buttery Plum Tart

Western.Chefs's picture
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  All-purpose flour 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon
  Plums 1 1⁄2 Pound, sliced
  Almond extract 1⁄4 Teaspoon
  Slivered almonds 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)

1. Prepare pastry: Into medium-sized bowl, measure butter or margarine, 1 1/2 cups flour, 1/3 cup sugar, and V teaspoon ground cinnamon. With hand, knead mixture until blended. Press pastry onto bottom and up side of 9-inch tart pan with removable bottom or onto bottom and 1 inch up side of 9-inch springform pan.
2. Preheat oven to 375°F. In bowl, toss plums, extract, 1/2 cup sugar, 2 table-spoons flour, and 1/2 teaspoon cinnamon. Arrange plum slices, closely overlapping, to form concentric circles in pan. Sprinkle with almonds.
3. Bake tart 45 minutes or until pastry is golden and plums are tender. Cool tart in pan on wire rack.

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