Plum Tart (photos)

This was our dessert tonight - puffed pastry crust Tart with red plums and plum glaze

To make this excellent fruit pastry you will need:



- Puffed pastry sheet from freezer section at Grocery
- Four plums - we used red free stone plums. You could use almost any fresh fruit
- Plum jam for glaze
- Sugar



The tart is cooked on a Silpat sheet over a cookie sheet in a 400 degree oven. more on that later.

Remove puff pastry sheet and thaw (20 minutes)to package directions. There are two in the box and this recipe calls for only one of them.

Slice plums in 1/4 - 1/2 inch wide wedges



Add 2 Tablespoons of sugar.



And stir to coat the fruit.



Unfold puffed pastry and place on Silpat sheet.



With a sharp knife, score half way through the puffed pastry about one inch from edge all the way around the pastry sheet.



Place plum wedges on pastry sheet, you should be able to make three rows as shown, leaving outer inch open all the way around.



Sprinkle one Tablespoon of sugar over plums



And bake on center rack of 400 degree oven for 20 minutes.



After about ten minutes, rotate sheet 180 degrees to help assure even browning.



After 15 minutes, I reduced the oven heat to 375 and tented above the tart with aluminum foil to reduce browning a little while the plums finished cooking. The tart cooked the last five minutes as shown.



Out of the oven.



While the tart is still hot, glaze with two or three tablespoons of plum jam, warmed to liquid in the microwave



The glazed tart needs to cool thirty minutes before serving



Cut tart into 6 - 9 pieces and serve dusted with powdered sugar and whipped cream



Nice dessert when summer fruits are in season.

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