Plum Tart

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Tried to make this. I followed the instructions meticulously - and after only 20 minutes in the oven, the tart was already burned so the edges were black. However, some tartlets that I had made out of the same dough and removed sooner were not burned and quite tasty.

Please fix this, Food Network!

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The crust was very rich from all the butter, but overall a great tart. I love that there are only a few ingredients.

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This is my first tart. I had problems with this recipe...
I had a hard time getting the dry ingredients to form a crumble. Not sure why?
Also, there must be a typo with the amount that should be used for the bottom crust. I think it ought to say 2-1/2 cups on bottom and the remainder 1-1/2 cups goes on top. That makes much more sense.
And my plums turned out much to "tart". I will sprinkle a little sugar on them next time.

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taste very good

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I made the nut crust with pecans and used peaches in the tart. Will use this crust for many other tarts. A real winner, y'all. Thanks, Ina.

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I love this recipe for the plum tart. I'm actually not a plum fan so i made mine with nectarines and plouts and it still turned out great. So fresh and fruity I even munched on it for breakfast since it didn't have too much sugar.

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Easy, quick, delicious! Will make this one again!

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Quick, easy and scrumptious.

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This was the perfect end to the meal. This tart is so beautiful and the plums were nice and sweet. The pairing of the walnuts and the fruit was perfect. Everybody really loved this dish!

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This was so easy to make and very, very good. I agree with many of the other reviewers that this would probably taste great with other fruit as well. I think next time I'm going to try blackberries.