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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2/3 cup granulated sugar |
6 tablespoons stick margarine or butter |
1 teaspoon vanilla extract |
2 ounces block-style fat-free cream cheese (about 1/2 cup) |
1 large egg |
2 cups all-purpose flour |
1/4 teaspoon salt |
cooking spray |
4 cups thinly sliced ripe red-fleshed plums (about 12 medium) |
1/4 cup red currant jelly |
2 tablespoons water |
1 large egg |
1 teaspoon water |
2 tablespoons turbinado or granulated sugar |
Directions:
1. Prepare tart dough: Combine the first 4 ingredients in a large bowl, and beat at medium speed of a mixer for 2 minutes or until mixture is light and fluffy. Add 1 egg, and beat at high speed for 1 minute or until mixture is very smooth. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and salt, and add to sugar mixture, beating at low speed just until the flour mixture is moist. Gently shape the dough into a ball on heavy-duty plastic wrap, and cover with additional plastic wrap. Freeze dough 2 hours.
2. Preheat oven to 400°.
3. Prepare tart filling: Roll dough, still covered, into a 14-inch circle on a lightly floured surface. Remove bottom sheet of plastic wrap. Place the dough on a large baking sheet coated with cooking spray, and remove top sheet of plastic wrap. Arrange plum slices over dough, leaving a 3-inch border. Combine red currant jelly and 2 tablespoons water in a small microwave-safe dish, and cook on high for 30 seconds or until jelly melts. Brush melted jelly mixture over plums. Fold 3-inch border of dough over plums, pressing gently to seal (dough will partially cover plums). Combine 1 egg and 1 teaspoon water. Brush dough with egg mixture, and sprinkle with turbinado sugar. Bake at 400° for 25 minutes or until lightly browned. Cool tart on pan for 5 minutes. Carefully slide tart onto a platter using a spatula.
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