Monday, August 2, 2010

Plum Sugar Cookie Tart

There are so many fresh stone fruits available these days, I can't help myself from wanting them in my recipes! I feel like I've created so many plum tarts this summer, but their crazy sweet and then insanely tangy flavor keeps me coming back for more. So here, please enjoy a super easy plum tart with a crunchy and crispy sugar-cookie tart crust. :)

It's really all about the crust in this recipe, because it adds such satisfying crunch to contrast the softened plums.

Plum Sugar Cookie Tart
(adapted from

  • Cooking spray
  • 2/3 cups all-purpose flour
  • 1/4 cup + 1 1/2 tablespoons sugar, divided
  • 1/2 tablespoon baking powder
  • Small dash of salt
  • 1/6 cup part-skim ricotta cheese
  • 1 tablespoon chilled unsalted butter, cut into small pieces
  • 1/2 large egg yolk
  • 1 teaspoon nonfat milk
  • 3/4 teaspoons vanilla extract
  • 1/2 large egg white, lightly beaten
  • 4 plums, pitted and sliced
  • 1 1/2 tablespoons sliced almonds
  1. Preheat oven to 350°. Coat a large baking sheet with cooking spray.
  2. Combine flour, 1/4 cup sugar, baking powder, and salt in a food processor. Add ricotta and next 4 ingredients (through vanilla); pulse until mixture begins to form a ball. Do not overprocess. Shape into a disk and roll out between 2 pieces of wax paper, to about an 8-inch circle. Fold edges to make a 1/4-inch rim.
  3. Bake for 10 minutes in center of oven. Remove from oven, and brush top with egg white.
  4. Starting at outer edge and working toward the center, arrange plum slices in smaller and smaller circles until crust is covered. Sprinkle 2 tablespoons sugar evenly over plums, and bake for 25 minutes. Top with almonds and remaining 1/2 tablespoon sugar, and bake for 10 minutes longer or until crust is golden brown and plums are softened. Remove tart from the oven, and cool for at least 5 minutes. Cut into 4-5 wedges and serve.
Happy Baking!

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