Italian plums are less common in US than in Europe. However, they make for a great, simple, juicy tart in the fall. Using store-bought pie crust, this tart takes about 10 min to make (+ 30 min baking). Delicious!
- 9 1/2 inch tart pan (best with removable bottom)
- store-bought (or home-made) bake-ready pie crust
- 1 pound Italian plums, washed, stone removed, quartered
- 3-4 tablespoon of ground hazelnuts or almonds
- 2 eggs
- 150ml milk
- 1/4 cup fine sugar
- 1/2 ts vanilla extract
Preheat the oven for 375 F degrees. Lay the tart pan with a layer of pie crust and press it into the corners and rim of the tart pan. Cut off excess dough. Sprinkle the base slightly with ground hazelnuts or almond meal. Cover it with quartered plums. Sprinkle a 1 TB of sugar over the plums. Mix the eggs with the milk, the sugar and vanilla. Pour the mix over the plum tart and bake for 30 minutes. Let it set for about 30 min for the custard to set and firm before serving. Serve with vanilla ice cream or whipped cream.