Reviewed: Oct. 4, 2011

I doubled the crust recipe and threw in a jar of sliced peaches with the plums. Came out perfect!

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Osiris

Reviewed: Aug. 23, 2011

Holy goodness.... Had an abundance of plums I had to use and opted to try out this recipe. The plums I had were very ripe and very sweet so I went with the recommended 3T regular sugar in the filling, and topped with 1T raw sugar (larger crystals). It was a tart tart but hello... perfect deliciousness.... must put fork down...

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mmm

Reviewed: Aug. 11, 2011

I made this twice. Once with plums and once with peaches. Fabulous both times! I used butter for the pastry and added a little citrus juice, cinnamon, and a bit more sugar to the filling. I baked it in individual ramekins with a bit of crust on the bottom and top for 30 minutes at 350 degrees. Served with fresh whipped cream. Planning to serve it for a potluck at our house next month. Can't wait!

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griegerlods

Reviewed: Jul. 12, 2011

This was my first tart and I thought it would be a lot more work. I used butter instead of shortening and added a bit of cinnamon to the filling. I did have to add more than 2T of water to the crust, and I ended up with a lot of plum goo oozing out (maybe my plums are unusually juicy?) but it was still a hit. As long as my plum tree has fruit this will be my go-to for summer potlucks!

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Personal Fashion Stylist

Reviewed: Nov. 11, 2010

made this for my grandma's 95th birthday. I'm not a fan of plums so it's not my thing, but she went nuts for it.

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peachybean

Reviewed: Sep. 18, 2010

I substituted 1/2 cup of white flour for 1/2 cup whole meal flour. Also used butter instead of shortening. It was DELICIOUS - the outside crust was a bit crunchy at the edges, and the inside was warm and gooey. Will definitely make again. p.s. you can skip the 1 hour refrigeration of the dough and just pop it in the freezer for about 15 minutes

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TrueBetty

Reviewed: Aug. 8, 2010

it was very good but i had a hard time folding the crust up around the filling

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baking_sweetie19

Reviewed: Jun. 5, 2010

Oh my gosh! This is THE BEST tart I have ever tasted! It was so good! I can't wait till dessert time! Very good, no doubt about it.

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Outlaw_marshall

Cooking Level: Intermediate

Reviewed: Nov. 20, 2009

I used 1/4 c of cold butter instead of shortening and the crust tasted great. (Kind of reminded me of shortbread cookies.) I did feel that the recipe was missing something so next time I will add a little vanilla extract to the crust and a pinch of cinnamon to the filling. Overall, it was easy and pretty tasty!

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monicakim

Reviewed: Aug. 26, 2009

I love this. We too have a plum tree and I make it every year. I have one qualm about it though....was anyone else confused about the instructions requiring "9 1/2 teaspoons, divided" of sugar, and then later on say to put 3 TABLESPOONS of sugar in. Well, I got confused and accidently put in 3 teaspoons. Not enough sugar obviously. I wish the ingredients list would just say "3 TBSP of sugar, and some to sprinkle on top." Overall beautiful, impressive appeal when finished baking. A great, simple dish to use your plums.

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