Lena’s Plum Tart
Servings: 8 Servings
Calories: 305kcal
Tangy Plums with a buttery shorbread crust makes for the perfect dessert. Serve with a scoop of vanilla icecream and let the sweetness melt over a warm slice. I honestly would eat this for breakfast.
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Equipment
- Omnia stove top oven (for the ovenless)
- 8 or 9” spring form pan or pie pan (for the conventional oven users)
- Small baking dish (for conventional oven users
- Mixing bowl
- Small saucepan if using the juices to make a glaze
Ingredients
Filling
- 7 or 8 purple plums *see Galley Kat Notes below for substitution
- 2/3 cups white sugar
Pastry
- 1 cup flour plus a couple more tbsp may be needed
- 1/4 cup sugar
- 1/2 cup butter cut into pieces
- 1/4 tsp salt
- 1 tbsp lemon zest
Instructions
Filling
- Cut plums in half and remove the pit.
- For conventional oven users: place plums in a single layer skin side down in small baking dish and sprinkle with 2/3 cups sugar. Bake in a preheated 425 ° oven for 15 minutes. Once cool enough to handle remove plums, reserving the juices. Place juice in small saucepan and simmer until reduced and syrupy in texture
- For Omnia stove top oven users: arrange plums skin side down in prepared baking dish (silicone liner works better for easier clean up for this step is you have one). Sprinkle with 2/3 cups sugar. Cover pan and place on preheated base plate and cook on medium high for 15 minutes. When cool enough to handle remove plums, leaving syrup in pan. Turn heat back to medium high and simmer until thickened and syrupy. Pour syrup into a small bowl and clean out baking pan. I do this to keep washing up to a minimum but reducing the juices could also be done in a small saucepan.
Pastry
- Place all of the pastry ingredients in a mixing bowl. With clean hands dive in and start working the butter into the flour and sugar until the dough comes together. Grab a small clump and squeeze. If it holds, it’s ready.
- Press the pastry evenly into your baking pan, bringing it up the sides a bit.
Baking
- Arrange fruit evenly over the pastry
- For conventional oven users, bake in preheated 325 ° oven for about 20 minutes or until pastry is lightly browned. Remove from oven and drizzle with reduced juices.
- For Omnia stove top users, cover and place on preheated base plate on high for five minutes then reduce to medium low for an additional 20 minute or until pastry is crisped and lightly browned. Remove and drizzle with reduced juices
- Serve warm with a dollop of whipped cream or vanilla ice cream or equally delicious all on it’s own.
Notes
*You can substitute 2-3 crisp tart apples, peeled, cored and sliced. No prior roasting necessary.
Nutrition
Calories: 305kcal | Carbohydrates: 49g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 211mg | Fiber: 2g | Sugar: 35g | Vitamin A: 781IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg