I love plums and this Fall I was lucky as I had the chance to eat as many as I liked right from my grandma’s backyard (visited her in the Fall for the first time in 8 years). Now we’re home… no plum trees in the backyard but a great farmers’ market nearby. We went there last Sunday and I was sooo close to buying plums to make a batch of jam. I had to restrain myself from doing this since my weekend was already packed.
G.: You’ve already bought all these veggies to make assorted pickles and marinated peppers. You literally don’t have time for anything else.
Me: But still… these plums look so lovely and the plum season is drawing to an end so I’ll buy some to make a plum tart… and maybe a main dish that I had in mind with chicken and plums.
Needless to say who won of course : ))
Time: 65 min, Prep: 20 min. Cook: 45 min
Servings: 10-12
Ingredients:
- 3 eggs
- 100 g light feta cheese
- 200 g bakers cream cheese (I bought this from Starsky)
- 50 ml sour cream
- 1 pouch vanilla sugar
- 200 g sugar
- 10-12 plums – they should not be very ripe
- 1 tsp ground cinnamon
- 1 Tbsp powdered sugar to sprinkle on top
- 300 g pastry – you can also make the pastry at home by following the step-by-step recipe I posted under How to Make Pie Crust
Directions:
Preheat the oven to 200°C (400°F).
Mix the cream cheese and feta cheese.
Beat the sugar and egg yolks until thick, smooth and light.
Add over the cheese mixture together with the beaten egg whites and vanilla sugar. Mix thoroughly until all ingredients are combined.
Line the bottom and sides of a 23-cm or 9-inch pie dish with pastry. Pour the filling into the pie crust.
Bake for 30 minutes until the crust is light brown. In the meantime, wash, pit and cut the plums in quarters or even smaller pieces depending how big they are. Arrange the plums on top of the tart and bake for 15 more minutes.
Remove the tart from the oven, let it cool down and then sprinkle ground cinnamon and powdered sugar on top.
Enjoy!
