Quick Bavarian Plum Tart

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 141.6
  • Total Fat: 5.5 g
  • Cholesterol: 9.8 mg
  • Sodium: 104.9 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.3 g

View full nutritional breakdown of Quick Bavarian Plum Tart calories by ingredient


Introduction

This recipe has been made over generations in my family. Traditionally, the crust is made with unsalted butter, flour and a little sugar. Italian Prunes are used; they are different than traditional plums because they have a yellow skin. These come into season around the fall, and can be tricky to find. This is a vital ingredient to use-- traditional plums don't work for this! Cinnamon-sugar and melted butter is added on top of the tart-- I'd tell you the Bavarian name, but you could never pronounce it! "TZVE-TZIN-DATCHI".
To speed things up, today, I used a quality pre-made pie crust from Trader Joe's. This recipe has been made over generations in my family. Traditionally, the crust is made with unsalted butter, flour and a little sugar. Italian Prunes are used; they are different than traditional plums because they have a yellow skin. These come into season around the fall, and can be tricky to find. This is a vital ingredient to use-- traditional plums don't work for this! Cinnamon-sugar and melted butter is added on top of the tart-- I'd tell you the Bavarian name, but you could never pronounce it! "TZVE-TZIN-DATCHI".
To speed things up, today, I used a quality pre-made pie crust from Trader Joe's.
Number of Servings: 8

Ingredients

    About a pound of Italian Prunes (no substitutes),
    pits removed
    1/4 cup sugar (or less, taste the plums first)
    1/4 fig jam (or apricot jam)
    1 quality pie crust (Trader Joe's or Whole Foods is recommended)
    1 egg and some water (I use egg beaters)
    1-2 Tbsp unsalted butter, cut into small pieces
    1 Tbsp turbinado or raw sugar
    1 tsp cinnamon-sugar

Directions

Wash and cut each plum in half, remove pit. Cut into quarters, skin on.
Add sugar and toss gently.

Be sure to use parchment paper, and place the pie crust on the baking sheet.
Spread fig jam, leaving about a 2" border
Place plums on top of the crust
Fold the crust over, overlapping-- this should look rustic, so don't worry about perfection.
Add butter over the plums, and sprinkle cinnamon sugar.
Brush egg wash over the crust edges and sprinkle turbinado sugar .
Bake at 425F for about 45 minutes, or until done.

Serve, if you dare, with a dollop of fresh whipped cream.



Number of Servings: 8

Recipe submitted by SparkPeople user FOODIEWIFE.