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Plum Tart

1/4 lb. (1 stick) butter, room temperature
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
12 plums (or 3 Bosc pears)
3 tablespoons granulated sugar

Cream butter with granulated sugar until smooth. Adds eggs, one
at a time, beating well after each. Stir in vanilla, then stir in
flour until batter is well-mixed. Spread batter evenly in a
buttered, floured 11-inch tart pan.

Wash, halve, and pit plums. Arrange plum halves, cut side up, over
surface of batter, placing the fruit close together. Sprinkle
fruit evenly with the 3 tablespoons granulated sugar.

Bake in a 375 degree oven 40 minutes, or until center of cake feels
firm when lightly pressed. Sprinkle with sugar when out of oven
10 mins. Serve warm.

Serves 6.


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5 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Dissapointing, July 4, 2004 - 12:05 AM
Reviewer: Anonymous from Mission Viejo, CA USA
I didn't care for this recipe at all although -- in fairness -- one of my guests enjoyed it very much. The cake is much too eggy and the recipe does not call for enough sugar to balance off the bitter taste of the plums. I would not make this again.

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