Italian Plum Tartlets


Photo: Heart and Home
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Ingredients

KUCHEN PIE SHELL:
1 1/2 cups sifted flour
1/4 teaspoon baking powder
1/2 cup butter or reg. margarine, softened
1 egg
cup sugar
dash salt
FILLING:
1 1/2 pounds Italian plums
2 tablespoons granulated sugar
1 1/2 teaspoons grated orange peel
confectioners' sugar

Preparation

1
FOR TART SHELLS:
2
Sift flour and baking powder into medium bowl.
3
With mixer or back of spoon (I use pastry blender) blend in butter until smooth. In medium bowl, beat egg until frothy,
4
Gradually beat in sugar and salt, beating until thick and lemon-colored.
5
Add to flour mixture, mixing until smooth.
6
Press dough evenly over bottom and sides of tartlet pans (or use one 9" tart pan). (dough is sticky, I spray my hands with Pam first) Refrigerate until ready to fill.
7
TO ASSEMBLE TARTS:
8
Preheat oven to 400 degrees F.
9
Wash plums, cut into quarters for large tart pan, sixths for small tartlet pans. Remove pits.
10
Arrange plums on unbaked kuchen shell, sprinkle with granulated sugar and orange peel.
11
Bake 15 minutes, reduce oven temp. to 350 degrees F, bake 45 minutes longer.
12
Remove from oven, sprinkle with confectioners' sugar. Serve warm, with light cream, vanilla ice cream, or whipped cream.

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About

This is quick and easy. Works best with small Italian (or sometimes called "prune" plums).

Delicious with whipped cream, or vanilla ice cream.

Tags:

Dessert
Fruit
tarts
Italian

Yield:

6 small tartlets, or one 9" tart

Added:

December 21, 2009

Creator:

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