These lovely tarts became popular a few years ago; and I have always wanted to make one. I like them because, one, you only use one sheet of pie dough so the tart doesn’t have so many calories. Two, I love the way the dough enfolds the fruit, almost like a hug. (We all like hugs, right?) And three, I love the way the fruit looks peeking out from the crust, it looks so inviting you want to grab a fork and dig right in! This is also a low fat dish because it uses only 1 egg white and 3 T. plus 1 t. of coarse sugar; so is a good choice for people that are watching their waistlines. This is a great light summer dessert for your family or even for company; all you would have to do dress it up with whipped cream. This dessert is sure to win you oohs and ahhs from your guests!

Diff: Easy Prep: 15 min Bake: 20-25 min Serves: 8

Ingredients

Pastry for single-crust pie (9 inches

3-½ c. sliced unpeeled fresh plums

3 T + 1 t coarse sugar, divided

1 T. cornstarch

1 egg white

1 T water

Directions

This is so incredibly easy I don’t know why I didn’t try to make one before. Now that plums are in season, I’ll have to make another one! The one pictured above didn’t last but a day!

I hope you’ll try to make one of these soon. They look so elegant; your guests will think you fussed for hours ! However, this is so much easier than making a regular pie, I might never go back and make another! (NOT!)

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Daily Archives: October 2, 2013

Easy Rustic Plum Tart

Diff: Easy Prep: 15 min Bake: 20-25 min Serves: 8

Ingredients

Pastry for single-crust pie (9 inches

3-½ c. sliced unpeeled fresh plums

3 T + 1 t coarse sugar, divided

1 T. cornstarch

1 egg white

1 T water

Directions

Heat oven to 400 °.

Roll pastry into a 12 inch circle and transfer to a large baking sheet lined with parchment paper.

In a large bowl, combine plums, 3 T. of coarse sugar and cornstarch; mix well to coat.

Arrange plums in a pinwheel pattern over pastry to within 2 inches of edges.

Fold edges of pastry over plums. Beat egg white with 1 T water and brush over pastry. Sprinkle edges with 1 t. coarse sugar.

Bake at 400 ° for 20-25 minutes or until crust is a light golden color.

Enjoy!

This is so incredibly easy I don’t know why I didn’t try to make one before. Now that plums are in season, I’ll have to make another one! The one pictured above didn’t last but a day!

I hope you’ll try to make one of these soon. They look so elegant; your guests will think you fussed for hours ! However, this is so much easier than making a regular pie, I might never go back and make another! (NOT!)

Until next week, wishing you and yours all of God’s blessings, Good Health and Happy Eating!

Smiles, Maria

Diff: Easy Prep: 15 min Bake: 20-25 min Serves: 8

Ingredients

Pastry for single-crust pie (9 inches

3-½ c. sliced unpeeled fresh plums

3 T + 1 t coarse sugar, divided

1 T. cornstarch

1 egg white

1 T water

Directions

Heat oven to 400 °.

Roll pastry into a 12 inch circle and transfer to a large baking sheet lined with parchment paper.

In a large bowl, combine plums, 3 T. of coarse sugar and cornstarch; mix well to coat.

Arrange plums in a pinwheel pattern over pastry to within 2 inches of edges.

Fold edges of pastry over plums. Beat egg white with 1 T water and brush over pastry. Sprinkle edges with 1 t. coarse sugar.

Bake at 400 ° for 20-25 minutes or until crust is a light golden color.

Enjoy!

This is so incredibly easy I don’t know why I didn’t try to make one before. Now that plums are in season, I’ll have to make another one! The one pictured above didn’t last but a day!

I hope you’ll try to make one of these soon. They look so elegant; your guests will think you fussed for hours ! However, this is so much easier than making a regular pie, I might never go back and make another! (NOT!)

Until next week, wishing you and yours all of God’s blessings, Good Health and Happy Eating!

Smiles, Maria