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Plum Tart and Closing Arguments

Author: Angela Roberts


  • 1 pound of plums sliced keeping skins on
  • 1/2 to 1 cup sugar if your plums are sweet you may need only 2 tablespoons

Pastry Crus

  • 2 cups flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon salt
  • 9 tablespoons unsalted cold butter cut into small pieces
  • 1 large egg yolk
  • Add baked plums to pastry crust Cover entirely with foil and then rip the foil in the middle so that the plums are exposed but not the crust.
  • Bake for ten more minutes. Serve warm or room temperature with vanilla whipped cream or ice cream.


Pastry Pie Crust

  • Butter a tart pan that has a removable bottom.
  • Pulse flour, sugar, salt in food processor for a few seconds. Add butter.
  • Mix for about 30 seconds to one minute (it will look like coarse oatmeal).
  • Add egg yolk. Pulse for 20 seconds. Dump onto counter. Bring together, making sure all ingredients are incorporated. Press into tart pan. Freeze uncovered. Once frozen, wrap in foil.
  • To Bake: Bake at 375. Butter shiny side of foil. Place that side onto pastry. Bake frozen for 25 minutes. No need for pie weights.


I baked the plums and the pastry crust separately and then put it together and baked for ten more minutes. Bake plums in oven proof dish for 25 minutes. You could bake the plums in the tart shell at its frozen stage for about 40 to 50 minutes.