Red Plum Tart



For the Dough:
1 cup all-purpose flour
2 tablespoons vanilla sugar
1 teaspoon baking powder
¼ teaspoon salt
2-3 tablespoons butter, plus more to grease the pie dish
1 egg
½ teaspoon vanilla extract
whole milk

For the Fruit:
Several firm red plums, pitted and halved or cut into ¼-inch wedges. Use enough to cover  a 9-inch pan in a single layer
Brown sugar to taste – around 1/3 cup, OR vanilla sugar plus powdered cinnamon
3 tablespoons butter


Preheat oven to 425°F.
Grease a 9-inch tart pan or ceramic pie plate with butter.

Sift together the flour, baking powder, salt, and 2 tablespoons vanilla sugar.

Cut in 2 tablespoons butter (use up to 3, if needed), working it into the dry ingredients until the mixture is like fine, crumbly sand. Set aside.

Beat together the egg with a half teaspoon of vanilla extract. Add enough milk to this to make a half cup of liquid. Briskly mix this into the dry ingredients with a fork or wire whisk, just until blended.

Pour the batter into a well-greased tart pan, and level it with a spatula.

Arrange the sliced plums in tight concentric circles on top of the dough. If using halved plums, arrange them with the cut side down. Sprinkle fruit liberally with the brown sugar (or vanilla sugar and cinnamon), dot with 3 tablespoons butter, place on a baking sheet and bake 25 minutes.

Serve at room temperature.


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