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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This recipe is adapted from one I saw on America's Test Kitchen. It's very simple, quick and delicious! Ingredients:
1 pie crust (either store bought or your own recipe) |
3 -4 cups plums, quartered and pitted |
1 cup raspberries (frozen are fine just defrost them) |
3 -5 tablespoons sugar or 3 -5 tablespoons splenda sugar substitute |
1 tablespoon granulated sugar, for sprinkling |
Directions:
1. Preheat oven to 400 degrees.
2. Combine plums, raspberries, and splenda and toss gently to combine.
3. Roll out pie crust to 12 inches (store bought crusts are usually 9 inches so a little rolling is required).
4. Place pie crust on parchment paper on baking sheet.
5. Mound fruit in center of dough, leaving 2-3 inch border around edge.
6. Fold dough up over fruit, continue around tart overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure.
7. Working quickly, brush dough with water and sprinkle evenly with 1 tablespoon sugar.
8. Bake until crust is golden brown and fruit is bubbling, 50 to 55 minutes.
9. Cool tart about 20 minutes.
10. Other delicious combinations: peaches and blueberries or apricots and blackberries.
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