Fall weather always puts in a baking mood.
What do you do with slightly over ripe plums and a box of pre-made pie crusts? Make an easy rustic plum tart!
After pinning a few plum pastry recipes to my Delicious Foods to Bake Pinterest board, I do what I always do. Wing it. Most of the recipes called for puff pastry, but since I had my gigantic box of pie crusts from our apple picking adventure, that’s what I used. Another recipe mentioned cream cheese or soft goat cheese. I mixed together 3 ounces of chevre, one egg, and two teaspoons of brown sugar to make the cheesy base. Once I spread it on the pie crust, I sprinkled sliced almonds on top before adding the sliced plums.
The hardest part was arranging the plums in a circular pattern. I started from the middle out, but I should have gone from the outside in. I think I managed to make it look pretty good. It’s not perfect, but that’s why we call it “rustic,” right?
Right before serving I gave it a dusting of confectioner’s sugar for a light after dinner dessert. My husband and I ate two slices apiece. Jaxson didn’t like it at all. He didn’t care for the goat cheese or the cooked plums. Sophia, on the other hand, liked the goat cheese mixture but not the plums. My kids usually prefer their fruit fresh instead of cooked–except for apple pie.
I’ve never used chevre in a sweet dish, but now I’m curious about making a cheesecake using chevre instead of cream cheese. Maybe topped with a dark chocolate ganache?
Have you ever made a tart? What’s your favorite recipe and/or fruit to use?
- 1 refrigerated pie crust
- 3 plums, pitted and thinly sliced
- 3 oz of unflavored chevre (soft goat cheese)
- 1 egg, lightly beaten
- 2 tsp of brown sugar
- 2 Tablespoons of sliced almonds (optional)
- ¼ tsp ground cinnamon
- 2 Tablespoons of granulated sugar
- 2 Tablespoons of confectioner's sugar (optional)
- Preheat oven to 350F. Unroll pie crust (or remove from tin) and lay flat on a greased cookie sheet.
- In a small bowl, mix goat cheese, egg, and brown sugar until combined and mostly smooth. Spread onto the flat pie crust, leaving about about 2 inches of crust free. Sprinkle with almonds.
- Starting from the outside, place the plums on the cheese mixture until the entire cheese surface is covered.
- Gently fold the edges over while pinching to form a barrier to keep the filling and plum juices in.Mix the cinnamon and granulated sugar. Sprinkle over the tart.
- Bake for approximately 20 minutes or until the crust is brown. Cool completely and dust with confectioner's sugar before serving.