Plum Tart - Recipe

     I was thinking that a fruit tart with a graham cracker crust would be delicious.  At the farm market there are so many great fruits in the summer.  One type of tart that you don't see every day is a plum tart.  It has its origins in the Alsatian region of France.  My grandmother's family is of German descent and from that region.  It has changed hands between the countries over time and has both German and French influence in its cuisine.

     This tart is a little different from the traditional Alsatian versions in that it has a graham cracker crust.  - Simply because I love graham cracker crusts!  I found the prettiest plums at the market.  They were 3 different colors.  They were the purple Italian plums, the yellow Shiro, and Red Bubblegum varieties.  You can make it with all Italian if you like though, no problem!

Plum Tart

(Serves 8)

1 1/2 c. plus 4 T. Graham Cracker Crumbs

1/3 c. Butter melted

2 tsp. Cornstarch

2 1/4 lb. Combination of Itallian Plums, Shiro Plums, and Bubblegum Plums sliced in half with pits removed  (about 6 cups)

2 T. Sugar

1/4 tsp. Cinnamon

Preheat oven to 350 degrees Fahrenheit.  Grease the sides of an 8 inch spring form pan *. 

Mix 1 1/2 c. graham cracker crumbs and butter in a bowl with a fork.  Pour into the pan and pat down with the back of a spoon and push up the sides slightly.  

Place a cookie sheet on a lower rack to catch any drippings that may escape.  Place crust on a middle rack in the oven and bake for 10 minutes.  Remove and let cool.  

Raise the oven temperature to 400 degrees Fahrenheit.  

Mix the remaining 4 tablespoons graham cracker crumbs with the cornstarch and sprinkle over the cooled crust.  Place the plums in concentric circles around the pan one leaning on the other, flesh side up.  

Bake in the oven for 35 minutes.  The plums should be tender through to the skin.

While baking, mix the sugar and cinnamon and have it ready.  When the tart is finished, sprinkle it over the top of the plums.  Rest 20 minutes and serve warm, or store covered in refrigerator after it cools.

*Note:  If you only have a 9-inch spring form pan, increase the plums to 3 lb. (about 8 cups).  The crust will be a little thinner.

Plums sliced in half.

The crust with the graham cracker crumb and cornstarch mixture sprinkled over it.

Tart before going into the oven.

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