Plum Dandy Sugar Crust Tart


  • Makes one 9-inch tart
  • The Crust
  • 1/3 cup sugar
  • 1/2 cup butter, room temperature
  • 1- 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tablespoons milk
  • Plum Filling
  • 6 large plums, cut into thin slices
  • 3/4 cup cranberry juice or water
  • 1 tablespoon cornstarch
  • ½ cup sugar
  • Pinch salt


  1. Preheat oven to 400F.
  2. In a large bowl, cream together sugar and butter until light. Beat in flour, salt and milk until mixture is moist and comes together.
  3. Press dough into a 9 inch tart pan with removable bottom, making sure to also press dough up the sides. Bake for 15 to 20 minutes, or until crust is golden. Cool to room temperature.
  4. Place 1 cup of plum slices in a small saucepan, add ¼ cup of the juice or water and cook over medium heat until the slices are very soft and mushy. Transfer them to a fine mesh strainer set over a bowl and press on the slices with a spoon to remove as much pulp as possible. Set aside.
  5. In the same saucepan off the heat, combine the remaining juice or water, cornstarch, sugar and salt. Cook over medium heat, stirring constantly until the mixture is a thick and shiny glaze. Add the reserved plum pulp and mix in well. Cool.
  6. Arrange the remaining plum slices in the cooled tart shell overlapping the slices to completely cover the shell.
  7. Use a pastry brush to brush the glaze evenly over the plums. Refrigerate at least 2 hours before cutting into wedges.
  8. More great tart recipes at
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