Recipes > Desserts > Tarts > Plum Tart

Plum Tart


  • 1/2 pound of good short crust
  • 1 1/2 pints of plums
  • 1/4 pound of moist sugar


Line the edges of a deep tart-dish with crust; fill the dish with plums, and place a small cup or jar, upside down, in the midst of them. Put in the sugar, cover the pie with crust, ornament the edges, and bake in a good oven from 1/2 to 3/4 hour. When puff-crust is preferred to short crust, glaze the top by brushing it over with the white of an egg beaten to a stiff froth with a knife; sprinkle over a little sifted sugar, and put the pie in the oven to set the glaze.

Time: 1/2 to 3/4 hour.

Sufficient for 5 or 6 persons.

Seasonable, with various kinds of plums, from the beginning of August to the beginning of October.


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The Book of Household Management (1861).

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