Plum Tart

Photo: psfreeman

Make the tart and keep covered at room temperature for up to 1 day. Recipe by Kate Merker and Sara Quessenberry, August 2010. From the Real Simple website:

Yield: 4 servings
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  • 1 thawed (half of a 17.3-ounce package)
  • 3 red plums, thinly sliced
  • 2 tablespoon(s) sugar


  1. 1. Place puff pastry sheet on a parchment-lined baking sheet.
  2. 2. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Scatter plum slices within the border and sprinkle with sugar. Bake at 375° F until the edges of the dough are golden and crisp, 30 to 35 minutes.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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