German Plum Tart

The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. You can use this crust with blueberries, too.

Yield

6 to 8 servings

Ingredients

1/2 cup butter, room temperature
4 tablespoons granulated (white) sugar, divided
1 egg yolk
3/4 to 1 cup all-purpose flour
2 pounds plums, quartered (about 4 cups)

Directions

Preheat oven to 350°F (177°C).

In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 10-inch pie plate.

Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar.

Bake for 35 to 45 minutes or until crust is golden brown and fruit is tender.

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