Red Plum Tart

The Easter meal with our family this year was nothing less than what I expected.  Lots of rich foods, a bit of overindulgence, and the irresistible sleepiness that comes after a meal of such epic proportions.  I nearly nodded off during one of Grandma's down-on-the-farm stories, and let me tell you, I live for those stories. I began to regret that I had eaten the strawberry cupcake and the shoofly pie and the ricotta tart. 

With such an indulgent meal behind us,  I'm focusing on a fruity dessert that will leave you feeling unencumbered, and maybe even a little sprightly!

There are so many things I love about this recipe.  For one, if you don't like plums you can substitute peaches or apricots.  And I love that the filling is little more than sliced fruit!  The fruit seems to magically bake down into intensely sweet flavors that are more complex than the sum of it's parts.  I mean, it's just sliced fruit topped with a little jam, and what is essentially pie crust scraps and turbinado sugar.

The crust is whole wheat, which I like very much.  It has a nutty flavor and goes very well with the sweetness of the baked fruit.  Of course, if you don't care for whole wheat pie crust then you can substitute your favorite recipe in place of the one provided.  It just won't be as healthy.  And if you'd prefer that, I'll totally understand.

As I mentioned earlier, the crumble that goes on top is a mixture of the leftover crust you have trimmed away from the tart pan and 1/4 cup turbinado sugar.  There's a little wheat germ tossed in for added health benefit.  I have a theory.  In life, you must eat real butter. Why?  Because it's good!  Also, in the name of balance, you must eat wheat germ.  Why?  Because it's good too!  A different good, but still...

The topping really makes this dish.  The turbinado sugar melts with the pie crust crumble and makes a delicious crunchy topping.  I think I'm on a turbinado sugar kick!  I used it in a recent recipe for the same crunch effect.

While waiting for the oven timer to tick down, you get the added bonus of your home being filled with the (hunger pang inducing) smell of baking plum tart.

Mama's flowers and seedlings in the greenhouse.

Guilt-Free Plum Tart

Per serving: 162 calories 6 grams of fat 2 grams ...

See Guilt-Free Plum Tart on Key Ingredient.

This was not only good, but (comparatively) good for us!  If you'd like a more indulgent treat, then using a regular pie crust and serving it with a big scoop of ice cream would hit the mark.  I may just have to do that... a little later.

link Red Plum Tart By Published: Red Plum Tart Recipe


  1. It's BEAUTIFUL, and even better that it's guilt-free! A tart is another thing I have yet to make, but this is the perfect time of year to start...just have to buy a tart pan:)

  2. as per usual, what a truly BEAUTIFUL piece of dessert you have created!

    i look forward to trying my hand at this recipe as well! now i too need to get a tart pan...

  3. Beautiful pictures and great looking tart! I like your blog..it is so pretty!

  4. Mmmmm! Looks so good!! I love plum tartes and appreciate the idea of a light dessert after all the Easter chocolates! Take care and, as always, thanks for sharing! Cat

  5. you just keep adding to the list of great recipes i need to try! this looks sooooo good.

  6. Oooh wow this looks so pretty, i bet the rich plum flavour was gorgeous.

  7. I don't know where my comment went but I'm awed at hoe yummy that looks depsite being healthy!

  8. I love the thought about butter and wheat germ. I have a few things that I feel strongly about as well :) I am very interged with your whole wheat pastry, and can't wait to try it with your plum tart. It all sounds completely wonderful.

  9. Turbinado is AMAZING and I really love the way you used it in the topping. I always feel bad tossing the trimmings from crusts so I'll have to try this once I can get my hands on some really nice fruit for a tart!


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