PLUM TART

By shygirl

This buttery seasonal fresh fruit tart has all the yum of the original and only half the fat!!

Ingredients

• 1 1/2 cups plus 1 Tbs. all purpose flour
• 1/2 tsp salt
• 7 Tbs, cold butter, cut into small pieces
• 3-4 Tbs ice water
• 1/2 cup sugar
• 1/4 tsp ground cinnamon
• 1 1/2 #'s ripe plums, pitted, quartered, about 5 cups
• 1/4 cup reduced-sugar apricot preserves
• 1/4 tsp. almond extract

Preparation

Step 1

Preheat oven to 400 degrees F. Coat 9" sq. baking pan with cooking spray. In bowl combine 1 cup flour and 1/4 tsp salt: with pastry blender or two knives, cut in 4 Tbs. butter until coarse crumbs form. Gradually stir in water until dough just holds together. On lightly floured surface roll out dough into 10" square: fit into bottom of pan, In bowl, combine 1/2 cup flour, 1/4 cup sugar, cinnamon and 1/8 tsp salt: with pastry blender or two knives cut in remaining 3 Tbs. butter until coarse crumbs form, in another bowl, toss plums, preserves and almond extract with remaining 1/4 cup sugar and 1 Tbs. flour Spoon into pan: sprinkle with crumbs. Bake 35-40 minutes or until golden brown and center is bubbly. Cool on rack