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

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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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Kelly

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Reviewed: Jul. 23, 2009

Love it! Especially the crust =] I sprinkled sugar on the top & left out the egg. It was great! I have never cooked with plums before or made a crust from scratch, & was afraid of how this would turn out, but I needed to use up my plums, so I made this & I'm glad I did. I will definitely make this again =]

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AC&JC

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Reviewed: Oct. 22, 2008

Made with "Oil Pie Crust" from this web site! Excellent! What a hit!

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Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Oct. 20, 2008

This recipe was great, and used a LOT of the plums from my trees! I added 1 tsp of cinnamon and made them into little tarts (4-5) instead of one large one. They froze well and were a great treat!

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tistylee

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Reviewed: Jul. 14, 2007

I found this just to be okay. I had to add a lot more than two tablespoons of cold water for the crust to come together. Just a side note: Because my plums were very tart to start out with I had to add three extra tablespoons of sugar to the plum mixture. After eating the tart I really should have added another six tablespoons. Overall this recipe was just average and nothing too special.

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theycallmered

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Reviewed: Apr. 14, 2007

Since I can't make a decent pie crust to save my life, I used refrigerated. The fruit filling recipe, however, was excellent! The tart has a very rustic, old-world appearance which, to me, adds to the presentation; I served it after stew and drop biscuits. The tart is delicious and charming! Addendum: Have since played w/ the recipe, spreading caramel dip over the crust before topping w/ apples rather then plums, and spreading fudge sauce over the crust before topping w/ cherry pie fillins. My coworkers DEVOURED both.

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