Currently, we have an abundance of plums and pluots. It seems like we're swimming in them. Every time I suggest a potential plum recipe, my mother's face lights up with sheer delight. She's in a frenzy to get rid of them and has grown tired of making plum freezer jam (she's already made 20 pints and counting).
Unfortunately, the number of plums required for this particular recipe barely makes a dent in her stockpile. We only need a little over a pound of plums.
By utilizing various types of plums and pluots (a delightful hybrid of plum and apricot), along with a touch of orange zest, lemon juice, and sugar, we can create a bright and delectable rustic plum tart. It's an excellent way to make good use of our surplus of plums!
I've made some improvements to the recipe, which now includes detailed instructions for creating my all-time favorite homemade pastry crust. This crust is a delightful blend of flour, sour cream, butter, salt, and sugar. It's remarkably simple to assemble and roll out, resulting in a tender and flaky crust that's simply irresistible.
While you have the option of using store-bought dough or a pre-made flat crust, I highly encourage you to give this effortless homemade crust a try. It's worth the effort and adds a special touch to the final dish!
*RECIPE*
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