LernerCohen Healthcare
Recipe of the Month

February 2010
Red Plum Tart

Ingredients:

For the crust:                                                             For filling:
2/3 C whole wheat pastry flour                              ¼ C turbinado or granulated sugar
1/3 C all purpose flour                                            1 Tbsp wheat germ
2 Tbsp walnut or canola oil                                   6 red fleshed or other plums, about
1 Tbsp unsalted butter                                          1 # total weight, pitted and thinly
1 tsp granulated sugar                                                 sliced
1/8 tsp salt                                                                 2 Tbsp seedless all fruit raspberry
1 Tbsp ice cold water                                                   preserves.

Instructions:

  1. Preheat oven to 400 degrees F.

  2. To make crust, combine flours, walnut oil, butter, sugar and salt in food processor.  Pulse until the mixture resembles damp sand.  Add the ice water a little at a time and pulse until the dough begins to form a rough mass.  Gently shape the dough into a 4” disk on a sheet of heavy duty plastic wrap.  Cover with a second sheet.  Roll out into a 10 inch round.  The dough will be very thin.  Place the dough round in the freezer for 5 minutes.

  3. Remove the dough from freezer.  Peel off the plastic wrap and let the dough stand until it’s pliable, about 1 minute.

  4. Place an 8 inch round tart pan with a removable bottom on a non stick baking sheet.  Carefully fit the dough round into the tart pan.  Trim the edges even with the rim and set aside.  Reserve the scraps of dough.

  5. In a food processor, combine remaining scraps of dough, the sugar and the wheat germ, pulse to blend.  Spread half the mixture evenly in the tart shell. 

  6. Arrange the plum slices in the tart shell in a circular fashion, starting at the outer edge of the shell and working inward to form a second inner circle.  The slices will overlap slightly.

  7. In a small microwave safe dish, microwave preserves on high until melted, about 20 seconds.  Stir the melted preserves and brush them over the plums.  Sprinkle the remaining wheat germ mixture over the plums.

  8. Bake until the fruit is tender and bubbling and the topping is lightly browned, 45 to 50 minutes.  Let cool on wire rack for at least 10 minutes, then cut into 8 wedges and serve.  Serves 8.

 

Nutrition Information:
Serving Size: 1 slice
Calories:  158                                               Carbohydrates: 26 grams
Fiber:  2 grams                                              Protein:  3 grams
Total Fat:  5 grams                                       Saturated Fat:  1 gram
Cholesterol:  4 milligrams                           Sodium:  37 milligrams


Courtesy of Natalie von Suskil, MS, RD