Late summer stone fruits are amazing to bake with. This tart is filled with plenty of deep red plums, a touch of sweetness and a simple crust that holds up very well. One trick is to purchase a pastry ring instead of a tart shell. This ring is placed directly on a parchment lined sheet pan, butter it around the rim and place your pastry inside with a 1/2 edge. It conducts the heat all the way around is easy to remove. The pastry bakes perfectly every time. Use any variety of plums, peaches or any fall fruit. A super guide to the many plum varieties can be found at Michigan plum’s web site. They offer information, tips, recipes and explanations of many different types of plums.
(1)- 10 inch tart
3 Tablespoons butter
2 Tablespoons sugar
1 lemon juiced
1 teaspoon cinnamon
Make 1 recipe pie crust: https://www.thepinkrhubarb.com/?p=1579
Cut the plums in half, pit them and score with an “x” on the skin side with a knife.
Heat up the butter in a heavy bottomed skillet.
Add the sugar. Let the butter melt and the sugar begin to caramelize.
Place the plums skin side down in the pan and let cook over medium heat. Cook until the fruits are slightly browned and tender but not mushy. Cover the pan if your fruit isn’t turning soft and cook just a few more minutes. The plums should retain their shape and not be over cooked.
Squeeze the juice of 1 lemon over the top of the fruit, sprinkle with cinnamon. Let cool while you prepare the tart shell.
Roll out your chilled pie crust to approximately 1/4 inch thick.
Place the ring on top and trim around the dough roughly and inch wider than the ring.
Butter the pastry ring and place it on a parchment lined sheet pan.
Gently place the pie dough inside the ring smoothing out the sides to form a 1/2 lip around the edge.
Spoon in the cooked plums, skin side up trying to not to over lap the fruit too much. Sprinkle with a little more sugar over the top.
Bake in a 375 degree oven for 35-40 minutes or until the fruit turns a warm brown color and the tart shell is golden on the edges.
Save the remaining dough for another tart or make pie crust cookies.
Let the tart completely cool.
With a pairing knife, release the shell from the metal ring by going around the inside edge.
Any type of fruit can be used in the same way to make different types of tarts. If baking with fall fruits with skins (apples or pears), peel them first.
Serve as is or with fresh whipped cream.