Recipes by Tiny New York Kitchen: Victoria's Country Plum Tart

Victoria's Country Plum Tart

Just spoon the filling in the center of the pastry circle and leave a 2-inch boarder around the filling. Gently fold the pastry edge over the filling. Pleat the pastry as necessary to keep it flat against the fruit. Use the parchment to lift the pastry. Sprinkle with cinnamon sugar.

INGREDIENTS:

• 1 Recipe For A Single Crust Pie
• ¼ Cup Sugar
• 4 Teaspoons Unbleached Flour
• ¼ Teaspoon Ginger
• 2 Cups Sliced Plums
• 1 Tablespoon Lemon Juice
• Cinnamon Sugar

DIRECTIONS:

Preheat your oven to 375° F. Prepare the pastry for a single crust pie. On a large piece of lightly floured parchment paper roll the pastry into a 13 inch circle.

Slide the paper with the pastry onto a baking sheet and set aside. For the filling you will want to get a large-sized bowl. Stir together the sugar, flour and nutmeg. Add the slice plums and lemon juice. Toss until well coated.

Mound the filling in the center of the pastry. Leave the outer 2 inches uncovered. Fold the uncovered pastry up over the filling. Pleat as necessary. Sprinkle the filling and pastry with the cinnamon sugar.

Bake for 50 minutes or until the filling is bubbly and the crust is golden. You may want to cover the edge of the tart with foil the last 10 minutes of baking to prevent overbrowning.

Remove from the oven and cool for 30 minutes on the baking sheet on a wire rack. Makes one Country Plum Tart and serves 4.