Dessert - Plum Tart
Source of Recipe
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List of Ingredients
Dessert - Plum Tart
1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces)
4 ripe plums (about 1 pound total), peeled and thinly sliced
2 large eggs, or 1/2 cup egg substitute
1/3 cup sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
Preheat the oven to 350 degrees F.
Press the prepared pie crust into a 9-inch diameter tart pan
with a removable bottom. Press the crust against the fluted
edge and trim off any pastry that extends over the top.
Discard any extra dough and the trimmings (about 1 ounce).
Bake the crust only 5 minutes, until it is set but brown.
Cool on a rack.
Arrange the plum slices in overlapping circles to cover
the bottom of the tart shell.
In a small bowl, whisk together the eggs, sugar, fat-free
sour cream, and flour until smooth. Pour the custard over
the plums; it should fill the spaces between the plums.
Bake at 350 degrees F. for 18 to 20 minutes, until the
custard is set and the edges are slightly browned. Cool
and cut into 8 equal slices.
Yield: 1 Tart (8 servings)
Nutritional Information Per Serving (1 slice):
Calories: 208, Fat: 9 g, Cholesterol: 58 mg, Sodium: 166 mg,
Carbohydrate: 31 g, Dietary Fiber: 1 g, Sugars: 13 g, Protein: 3 g
Diabetic Exchanges: 2 Other Carbohydrate, 1 Fat Recipe
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