Plum Tart With Red-Currant Glaze
Updated May 30, 2024
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
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Ingredients
- 110- to 11-inch short crust pastry shell, unbaked, chilled or frozen
- 1¼pound firm ripe dark purple plums
- 2tablespoons vanilla sugar
- 2tablespoons red currant jelly
- 1 to 2tablespoons kirsch
Nutritional analysis per serving (8 servings)
74 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 1 gram protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Cut the plums in half down the indentation line and twist the halves in opposite directions. Pull apart and remove pits. Slice halves into thirds.
- Step 3
Arrange the plums in a circle around the tart shell, letting the slices overlap slightly (but not too much or the pastry will get soggy.) Sprinkle the plums with the vanilla sugar. Place the tart in the oven and bake for 30 to 40 minutes until the pastry is golden brown. If the sides begin to brown, cover them loosely with foil.
- Step 4
Remove the tart and allow to cool on a rack. Heat the jam and the kirsch and sprinkle on top of the plums. Serve the tart at room temperature.
- This tart is good with vanilla ice cream. Vanilla sugar is made by keeping a vanilla pod in a jar of regular superfine sugar.
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