Fresh Plum Tart: Seasonal Sweets

Brianne DiSylvester
3


Flickr photo by storebukkebruse
I live in NYC so when spring hits, I go crazy with the fruit.

Farmers' markets are barren during the cold months, and I wait and wait and wait for the corner fruit stands that sell locally grown produce to pop up. Buying local is not only cheaper but fresher and it helps the planet because it's not being flown halfway around the world to get to me. 

This week I picked up some plums for a tart.

I whipped this up from scratch just tossing things in as I went. My sisters and mother looked worried as they kept asking if I was following a recipe. Puh-lease!

Plum Tart

  • 1 pie crust
  • 4-5 plums
  • 1/2 cup white sugar
  • 3/4 cup brown sugar
  • 3/4 cup walnuts
  • 1 stick frozen butter
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon

Preheat your oven to 350 degrees. Slice the plums in half and remove the pit. Leave in halves or thinly slice into rounds (I prefer this method). Add to a bowl and add vanilla and white sugar. Set aside for 30 minutes stirring occasionally.

In a food processor, combine brown sugar, walnuts, cinnamon, and cubed frozen butter until it looks like bread crumbs.

Add the pie crust to the pie dish and poke the bottom with a fork a few times to prevent bubbles. Add the brown sugar mixture on top of the pie crust. Finally starting on the outer edge, layer the sliced plum in a pinwheel shape moving into the center (or place halved plums skin side down). Pour the remaining plum juice from the bowl with the plum over the pie.

Bake for 35-40 minutes and serve with whipped cream or vanilla ice cream.

Do you make desserts from scratch?

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