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Plum Tart in Phyllo Pastry
6 sheets frozen phyllo pastry, thawed
4 tablespoons butter, melted
1 egg white, lightly beaten
1 pound plums, quartered and pitted
2 tablespoons sugar
Preheat the oven to 375 F. Brush the bottom of a 9 inch fluted tart pan with a removable bottom with some of the melted butter.
Brush each of the 6 sheets of phyllo with the melted butter. (Be sure to save 2 tablespoons of the melted butter for drizzling over the filled tart.) Fold each sheet of phyllo in half by bringing the short sides together. Place 2 of the folded sheets in the prepared pan, side-by-side, with the folded sides slightly overlapping in the center of the pan. Place 2 more sheets of phyllo on top, so their seam is going the opposite direction. Place the last 2 phyllo sheets on top, arranging them so they are slightly overlapping and so their seam does not line up with the others. Roll the overlapping edges of the phyllo up and press into the sides of the pan to form an attractive edge for the crust. Brush the surface and sides with the melted butter and then a little of the beaten egg white. Bake for 5 minutes and remove from the oven. The top layer of phyllo may have puffed up a bit, but just push it back down. Don't worry if it crumbles a little.
Arrange the plum quarters in the phyllo crust in concentric circles. Drizzle with the remaining 2 tablespoons of melted butter and sprinkle with the sugar. Bake for 45 minutes, until the pastry is golden brown. Cool for 10-15 minutes on a baking rack. Serve warm or at room temperature.
Don't make this dessert too far in advance, or the dough will become soggy from the plum juices. You can always crisp it up at 325 F for 10 minutes and serve warm.
©2013 Nick Stellino Productions