Fresh Plum Tart
Use a pre-made crust for your Fresh Plum Tart and layer your plums on it. Add a mixture of eggs or egg substitute, a bit of sugar, fat free sour cream and some flour. Bake about 20 minutes and enjoy!
1 refrigerated fill and bake pie crust (7 to 7-1/2 ounces)
4 ripe plums (about 1 pound total), peeled and thinly sliced
2 large eggs, or 1/2 cup egg substitute
1/3 cup sugar
1/4 cup fat free sour cream
3 tablespoons all-purpose flour
Preheat the oven to 350-degrees.
Press the prepared pie crust into a 9-inch diameter tart pan with a removable bottom. Press the crust against the fluted edge and trim off any pastry that extends over the top. Discard any extra dough and the trimmings (about 1 ounce).
Bake the crust only five minutes, until it is set but brown. Cool on a rack.
Arrange the plum slices in overlapping circles to cover the bottom of the tart shell.
In a small bowl, whisk together the eggs, sugar, fat-free sour cream, and flour until smooth. Pour the custard over the plums; it should fill the spaces between the plums.
Bake at 350-degrees for 18 to 20 minutes, until the custard is set and the edges are slightly browned. Cool and cut into eight equal slices.
Recipe makes 8 servings
Calories: 208; Fat: 9g; Cholesterol: 58mg; Sodium: 166mg; Carbohydrates: 31g; Protein: 3g; Fiber: 1g;
Exchanges: 2 Other Carbohydrate, 1 Fat