This is the plum tart that my French “mamie” used to make for dessert on workdays.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch tart |
Ingredients
- 1 (9 inch) refrigerated pie crust dough
- ½ teaspoon unsalted butter, or as needed
- 10 medium plums, or more as needed, halved and pitted
- 1 tablespoon ground cinnamon
- ¼ cup white sugar, or more to taste
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch tart pan with butter.
- Roll out the pie dough and press crust into the prepared pan.
- Arrange plums snugly, cut-sides down, on the crust. Sprinkle with cinnamon, then sprinkle with 1/4 cup sugar, or up to 1/2 cup depending on the sweetness of the plums.
- Bake in the preheated oven until the tops of the plums are slightly browned and the juices are bubbling, 15 to 20 minutes.
- Remove from the oven and let rest until the juices have set, 10 to 15 minutes. Sprinkle with a bit of powdered sugar, cut, and serve.
- I use a pate brisee crust and wild plums. Mamie used Mirabelle plums, which are hard to find.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 99 mg |
| Sugars | 16 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
1 Tablespoon of cinnamon should be 1 teaspoon of cinnamon. Also suggest you cook the pie crust a bit first. Since I followed the recipe as presented, sadly the tart was not edible.