Guilt-Free Plum Tart

By SprinkleBakes

Per serving:
162 calories
6 grams of fat
2 grams protein
2 grams fiber
27 carbs

Ingredients

• Crust:
• 2/3 cup whole wheat flour, preferably whole wheat pastry flour
• 1/3 cup all purpose flour
• 2 tablespoons canola oil
• 1 tablespoon butter
• 1 teaspoon granulated sugar
• 1 pinch of salt
• 1 to 3 tablespoons ice cold water
• Filling:
• 1/4 cup turbinado sugar (can use plain granulated)
• 1 tablespoon wheat germ
• 5-6 red plums, or other plums pitted and thinly sliced
• 2 tablespoons seedless all fruit raspberry jam or preserves

Details

Servings 8
Adapted from sprinklebakes.com

Preparation

Step 1

In a food processor, combine the flours, oil, butter, granulated sugar and salt. Pulse until the mixture looks like wet 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 inch disk on a sheet of plastic wrap. Cover with a second sheet. Roll out into a 10" round, the dough will be very thin. Place dough in freezer for 5 minutes.

Remove dough from freezer. Peel off 1 plastic sheet and let dough stand until pliable, about 1 or 2 minutes.

Place an 8 inch round tart pan with a removable bottom on a non-stick baking sheet. Carefully fit the dough around the pan. Trim edges and reserve scraps for later use.

In a food processor combine the dough scraps, turbinado sugar and wheat germ. Pulse to blend. Spread half the mixture in the bottom of the tart shell.

Arrange the plum slices in the tart shell in a circular fashion starting at the outer edge and working your way inward. The slices should overlap slightly.

In a small microwave-safe dish, microwave preserves until melted, about 30-45 seconds. Brush plums with preserves. Sprinkle the remaining wheat germ mixture over the plums.

Bake until the fruit is tender and bubbling and the topping is lightly browned, 45-50 minutes. Let cool on a wire rack and cut into 8 wedges. Serve.