Plum Tart

Name: Plum Tart
Ingredients: 1 10- to 11-inch short crust pastry shell, unbaked, chilled or frozen; 1 1/4 pound firm ripe dark purple plums; 2 tablespoons vanilla sugar; 2 tablespoons red currant jelly; 1 to 2 tablespoons kirsch

5 ingredients

11 steps

Ingredients

1 10- to 11-inch short crust pastry shell, unbaked, chilled or frozen
1 1/4 pound firm ripe dark purple plums
2 tablespoons vanilla sugar
2 tablespoons red currant jelly
1 to 2 tablespoons kirsch

Directions

1

Preheat oven to 400 degrees.
2

Cut the plums in half down the indentation line and twist the halves in opposite directions.
3

Pull apart and remove pits.
4

Slice halves into thirds.
5

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.)
6

Sprinkle the plums with the vanilla sugar.
7

Place the tart in the oven and bake for 30 to 40 minutes until the pastry is golden brown.
8

If the sides begin to brown, cover them loosely with foil.
9

Remove the tart and allow to cool on a rack.
10

Heat the jam and the kirsch and sprinkle on top of the plums.
11

Serve the tart at room temperature.