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Plum Tart


Ingredients

1 sheet all-butter shortcrust pastry

1 sheet all-butter shortcrust pastry

5 tablespoons semolina flour

5 tablespoons semolina flour

1 ¼ pounds plums, halved and pitted

1 ¼ pounds plums, halved and pitted

½ cup dark brown sugar

½ cup dark brown sugar

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Preheat the oven to 350 degrees F (175 degrees C).

Roll pastry out onto a flat work surface. Line a tart tin with the pastry.

Roll pastry out onto a flat work surface. Line a tart tin with the pastry.

Bake in the preheated oven for 15 minutes. Leave oven on.

Bake in the preheated oven for 15 minutes. Leave oven on.

Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.

Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.

Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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