Plum Tart from Jocelyn Morse-Farmerie

Photo by Moriah Simmons

This tart is so quick and easy to make!

I used the eggs and Italian plums from the CSA. You can use any stone fruit or berry
as well. I also used the organic Farmer Ground A.P. flour that is sold at the farm.

-Jocelyn Morse-Farmerie

Plum Tart

1 ¼ A.P. flour
½ teaspoon salt
½ cup butter
1 tablespoons sour cream

Mix all ingredients together in Cuisinart or other food processor until it forms into a ball
of dough. Using your fingertips, quickly mold the dough into a buttered tart pan. Prick
crust with a fork. Let sit in the refrigerator while you heat the oven to 425F. Bake for 10

3 egg yolks
¾ cup sugar
2 tablespoons A.P. flour
1/3 cup sour cream
1 teaspoon vanilla extract

Mix all ingredients in the food processor until blended.

Once the tart shell has cooled, place fruit on top. If using plums, place the halved or
quartered plums skin-side up. Pour custard mix over the fruit. Cover with foil and bake at
350F for 35 minutes. Remove foil and bake for another 10-15 minutes, until the custard is
fully cooked and very lightly golden brown.

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