Purple Plum Tart: A Late Summer Fruit Tart With Country Character

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 425°F (218°C).

Cut the purple plums in half and remove the pits.

Line a heavy pan with the plums, skin side down.

Sprinkle sugar over the plums and bake for 15 minutes at 425°F to extract juices.

In a stand mixer, combine 1 cup flour, 1/4 cup sugar, lemon zest, and salt.

Cut butter into chunks and add to the mixer.

Mix on medium-low speed for 15 minutes, adding 1 tablespoon of flour halfway through and another tablespoon before the end.

Spread the dough into the tart pan without rolling it out, pushing it down to cover the bottom and edges.

Arrange the baked plums, skin side down, in the tart crust.

Bake the tart at 350°F (177°C) for 20 to 30 minutes, monitoring until the crust is brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens