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Open-Faced Plum Tart Recipe

Open-Faced Plum Tart

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 21-30 of 38

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  • on June 10, 2010

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    I used spenda instead of sugar and it was still the best!

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  • on March 21, 2010

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    This was so easy to make, and it was really, really delicious. It was light and yummy~ I will be making this forever! Thank you!

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  • on October 28, 2009

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    I made the Plum Tart after watching the show. I didn't have the right type of preserves so I used rasberry instead and I added some frozen rasberries to the plums as well. My husband loved it. I will make this again, and it's pretty enough for company.

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  • on October 03, 2009

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    I made this for a Bible study group. Prep was easy. Couldn't fine the jam so I substituted red rasberry jam. I have never prepared a recipe that looked exactly like the picture on-line. It was easy, light, refreshing and a major hit. The group said 'keep watching that show'.

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  • on September 20, 2009

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    This tart is so quick and easy to put together... and it's delicious! Like other reviewers mentioned, mine was done in about 30 minutes, so watch baking time. I had a fig spread on hand, so I used it, but I didn't notice it much -- so, I'd say don't buy it just for this recipe; use any preserves you have. Also, use the egg wash carefully -- mine ran down and the tart stuck to the parchment paper around the edges... I think next time I may try it on a "pottery" baking tray and see if that solves the problem. I didn't have the raw cane sugar, so used regular granulated sugar -- worked just fine. I will definitely make this recipe again.

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  • on April 12, 2009

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    This is a dessert anyone can make. I was able to find the fig jam easily, and was lucky that plums were in season. Tip: Don't over due the fig jam because it will overwhelm the fruit. You only need about 1/4 cup of the raw sugar, and my tart was done in about 30 minutes. I made it for Easter with fresh peaches and it was awesome with whipped cream.

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  • on April 06, 2009

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    This is a dessert anyone can make. I was able to find the fig jam easily, and was lucky that plums were in season. You only need about 1/4 cup of the raw sugar, and my tart was done in about 30 minutes. It was a little runny, that is my only complaint, maybe I need to use less plums, I used 4 and will try with only 3 next time. Also, this is not a large tart, so if you need to feed more than 3 or 4 people with descent size portions, you should make 2.
    I loved it without the ice cream, my husband loves anything with ice cream:

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  • on February 13, 2009

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    I didn't have fig jam, so instead I cleaned out two almost empty jellies (apple and strawberry that I had in the fridge. This was so easy to put together, and very versatile recipe. Will definitely make this again.

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  • on December 06, 2008

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    I made this with peaches instead of plums (Sunny says in the show that any stone fruit will work and it was FANTASTIC. It is super easy and tasted like a home made peach pie. I have made it when I traveled to other cities to visit family and friends and its very hard to find fig spread in other cities. The fig spread is delicious and when I can't find it, I substitute another jam such as apricot or peach. It is better when you eat it right away. Easy, simple and delicious.

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  • on November 14, 2008

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    This recipe is EASY and yes delicious. I can't wait for the holidays so i can make it for everyone. THNX Sunny

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