Autumn Plum Tart


by Chef Laura Frankel,  Executive Chef for Spertus Kosher Catering
author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes

This delicious Plum Tart is the perfect dessert – not too sweet but just right. You may have to prepare two because everyone will want seconds.


Tart Shell:
4 ounces butter or parve non-hydrogenated shortening
1/4 cup sugar
Pinch of salt
1 cup all-purpose flour
3/4 teaspoon lemon juice
1 teaspoon lemon zest
1/2  teaspoon vanilla extract
Special equipment-9-inch false bottom tart pan

25-30 Italian Prune Plums or Stanley Plums, halved and pitted
1/2 cup cornstarch
1/2 cup sugar


Mix the shortening, sugar and salt until creamy.

Add the lemon juice and vanilla and mix until blended.

Add the flour and mix until just blended. Do not over mix.

Push the dough into a 9-inch pan. Be sure to spread the dough evenly.

Chill the shell until ready to use.

Preheat oven to 375

Toss the plums with the cornstarch and sugar.

Starting at the outer rim, place the plums in the same direction, slightly leaning on the one behind. They should look like they are standing up.

Does the same thing on the next circle, only face the plums in the opposite direction. Fill in the center with one or 2 plum halves.

Bake for 40-50 minutes until the crust is medium brown and the plums are softened. Cool.

Remove the tart pan rim and dust with powdered sugar.


Recipes: Desserts, Tart, Plum, Dairy or Parve, Kosher

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