Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you’ll love!

Today I want to share a delicious recipe for Sour Cream Lemon Meringue Pie with you. This recipe is very special to me, because my Dad typed it up and e-mailed it to me almost 19 years ago before he passed away. My father loved to cook, and enjoyed listening to a cooking show on the radio on his daily commute to work. He said he thought that’s how he originally got this recipe.

About 20 years ago, both my Mom AND Dad were confined to bed due to different circumstances. My Mom had severely hurt her back, and my Dad had become paralyzed from the chest down due to complications from bone cancer. Since my Mom was my Dad’s full-time caregiver, they needed some extra help!  I flew home from our home in Oregon to their home in Southern California to take care of them while they both were bedridden. While there, I cooked all the meals for the 3 of us, and enjoyed sharing each one with them.

One day while there, I found this recipe written down in my Mom’s recipe box and made it as a surprise for them, using lemons from a tree in their backyard. They were so surprised when I brought them slices of fresh sour cream lemon meringue pie upstairs! Of course I “sacrificed for the team” (wink, wink) and ate pie too, and we were thrilled with this dessert. My Dad later sent me the recipe via e-mail so I would always have it. I have treasured this recipe ever since, because I got it from my DAD, who I dearly loved. Here’s how to make this decadent pie:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Use A Pre-Baked Pie Shell

You can use a purchased pie crust or a homemade one for the pie. Prick the pie crust on the bottom and sides with the tines of a fork, so it won’t “bubble up” too much when pre-baked. You can also put parchment paper on the bottom and fill the crust with pie weights or dried beans to weigh the pastry down.

Bake the crust at 350°F. until golden brown around the edges (approx. 8-10 minutes). Set the baked pie crust aside to let it cool.

Make The Lemon Pie Filling

Now it’s time to make the pie filling. Combine granulated sugar, salt and cornstarch in a medium saucepan. Add milk, and stir to combine. Cook on medium heat, stirring constantly, until thickened and bubbly. Remove the pan from the heat, and set it aside.

In a small bowl, slightly beat egg yolks. Slowly drizzle in a small amount of the hot milk mixture, a Tablespoon at a time, stirring constantly (total of about 1/3 cup). Keep stirring while adding, because you do NOT want the hot liquid to scramble the egg yolks! This is called “tempering” the eggs, because you “warm them up” so they won’t cook when the cold eggs hit the hot liquid.

Slowly add the warmed egg yolks back into the milk in the saucepan, stirring constantly as they’re added. Cook on medium heat for 2 minutes, stirring constantly, then remove the pan from the heat. Immediately stir in the butter, lemon juice, and all but ½ teaspoon of the lemon zest. Cover the pan, and let the pie filling cool to room temperature before completing the final step.

Final Step To Make The Filling

When the pie filling is at room temperature, fold in the sour cream. Once combined, pour the pie filling into the cooled, pre-baked pie crust. Set the pie aside while you make the meringue topping.

Prepare Meringue And Cover the Pie Filling

Use an electric mixer to beat the egg whites, cream of tartar and vanilla until soft peaks form. Add 6 Tablespoons granulated sugar (a little at a time while beating), and continue beating until stiff peaks form.

Spread the meringue carefully over the pie filling, sealing the meringue to the crust. I use the back of a large spoon to drag it all the way to the edges. The filling should be completely sealed in. This way it won’t produce moisture on top of the meringue, due to gaps between the filling and the meringue.

Take the back of the spoon and “decorate” the meringue topping by pulling up small dollops of meringue to form peaks on the pie.

Bake The Sour Cream Lemon Meringue Pie

Bake the sour cream lemon meringue pie in a preheated 350°F. oven for 13-15 minutes. When done, the meringue should be golden brown on top. The pie filling should only BARELY jiggle in the middle.

Remove the sour cream lemon meringue pie from the oven, and transfer to a wire rack. Sprinkle with the reserved lemon zest. Let the pie cool completely, and then slice and serve! 

Time To EAT!

Slice the pie into 8 wedges, and transfer onto serving plates. It’s SO DELICIOUS, and I think you’ll enjoy this sour cream lemon meringue pie as much as we do! Remember to store any leftover pie in the refrigerator (covered) for up to 3 days. Meringue tends to “break down” a bit when stored, so this pie is at its best served the day it’s made (or within 24 hours).

The pie is a perfect combo of sweet and tart, and the fluffy meringue puts it right over the edge! YUMMY! I hope you can make this pie for those you love, and trust they will enjoy it, too. Thanks for stopping by, and I hope you’ll come back for more family friendly recipes. Take care, may God bless you, and have a GREAT day!.

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious pie recipes you might enjoy, including:

• Strawberry Pie
• Dutch Crumb Apple Pie
• Peach Pie
• Mint Brownie Pie
• Blackberry Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Sour Cream Lemon Meringue Pie

Prep Time

30 mins

Cook Time

15 mins

Inactive "Cooling" Time

30 mins

Total Time

1 hr 15 mins

 

Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you'll love!

Category: Dessert

Cuisine: American

Keyword: sour cream lemon meringue pie

Servings: 8 slices

Calories Per Serving: 269 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 9" baked pie pastry shell
• 1 cup granulated sugar
• 1 Tablespoon cornstarch
• 1 pinch salt
• 1 cup milk
• 3 large eggs **separated
• 4 Tablespoons butter
• ¼ cup lemon juice (fresh)
• 2 Tablespoons grated lemon zest **divided use
• 1 cup sour cream
• ½ teaspoon vanilla extract
• ¼ teaspoon cream of tartar
• 6 Tablespoons granulated sugar

US Customary - Metric

Instructions

1. Preheat oven to 350°F. To pre-bake crust, prick pie crust on bottom and sides with tines of a fork. Bake crust at 350°F. until light brown around edges (approx. 8-10 minutes). Set aside to cool.

Make Pie Filling

1. Combine 1 C. sugar, salt, cornstarch in medium saucepan. Add milk; stir to combine. Cook on medium, stirring constantly, until thick/bubbly. Remove from heat; set pan aside.

2. In small bowl, slightly beat egg yolks. Slowly drizzle in a small amount of the hot milk mixture, a Tablespoon at a time (total approx. 1/3 cup), stirring or whisking constantly. Keep stirring while adding, because you don't want hot liquid to scramble egg yolks! Slowly add warmed egg yolks back into milk in saucepan, stirring constantly as they're added. Cook on medium heat for 2 minutes, stirring constantly. Remove pan from heat. Immediately stir in butter, lemon juice, and all but ½ teaspoon of lemon zest. Cover pan; let pie filling cool to room temperature.

3. Once at room temp., fold in sour cream. When combined, pour pie filling into room temp. baked pie crust. Set pie aside.

Make Meringue

1. Use electric mixer to beat egg whites, cream of tartar, vanilla until soft peaks form. Add 6 Tablespoons granulated sugar (little at a time while beating), and continue beating until stiff peaks form. Spread meringue over pie filling, sealing meringue to the crust. Use back of large spoon to drag it all the way to the edges. Filling should be completely sealed in. Take the back of the spoon and "decorate" meringue by pulling up small dollops of meringue to form peaks on pie.

Bake

1. Bake at 350°F. for 13-15 minutes. When done, meringue should be golden brown. Pie filling should only BARELY jiggle in the middle. Transfer pie from oven to wire rack. Sprinkle with reserved lemon zest. Let pie cool completely, then slice and serve! Refrigerate leftovers.

Recipe Notes

**IMPORTANT NOTE: Caloric calculation was made WITHOUT the pie crust included. There are so many types of pie crusts (frozen, refrigerated, handmade with butter or shortening, etc.) all with varying ingredients that you might use. On average, pie crust has between 110-175 calories per slice, so please take this into account.

Nutrition Facts

Sour Cream Lemon Meringue Pie

Amount Per Serving (1 slice (1/8 of total))

Calories 269 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 97mg32%

Sodium 115mg5%

Potassium 157mg4%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 36g40%

Protein 4g8%

Vitamin A 402IU8%

Vitamin C 5mg6%

Calcium 91mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Chocolate Caramel Pecan Tarts are mini (4″) decadent desserts, drizzled with homemade caramel topping (2-3 small servings per tart). THEY’RE SO GOOD!

Oh boy… this is one delicious dessert! Many, many years ago, I ripped a page out of one of my Sunset magazines because the dessert I saw was calling to me. Ha Ha! This is that dessert! I don’t even know which issue it was in, because I ripped the page out (oops). All I know is I LOVE this dessert.

I modified the original recipe to make two cute chocolate caramel pecan tarts. This was done to use my mini tart pans AND because you can never go wrong with smaller sized portions, especially when the dessert is so decadent. My husband and I cut each tart into small portions, but we can’t stay out of them, going back again and again for another bite. Dangerous!

Chocolate Caramel Pecan Tarts taste like a chocolate chip pecan pie… on steroids! This treat features a buttery shortbread bottom crust, chocolate pecan filling, and is drizzled with a homemade (easy) caramel sauce. Oh my goodness- it tastes AMAZING! Rich, dense, cute looking and sweet, this is one dessert you’ll enjoy serving to those you love. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make And Bake The Crust

Preheat your oven to 350°F. Place flour, sugar, and COLD chunks of butter in a small mixing bowl. Rub these ingredients together with your (clean) fingers (or use a pastry blender) until the mixture becomes coarse crumbs You will need to use cold butter so it doesn’t melt between your fingers. Add, and stir in a teaspoon of water.

Work the dough into a ball, squeezing dough together as you form the ball, to hold it together. Lightly butter two 4″ tart pans (the kind with removable rims). Divide the dough into two equal parts and place in the two tart pans. Firmly press the dough down to form a bottom crust, and let the dough extend up about 1″ around the sides of the pan.

NOTE: Don’t have 4″ tart pans? This recipe can also be made using one 6″ wide cake or tart pan (with removable rim). General directions and bake time are the same, and will yield one tart that you can be sliced into 6 small portions.

Bake the crust at 350°F. until the crust becomes golden brown. This will take about 20 minutes, and the crust should be firm to the touch when pressed lightly. Remove from the oven and transfer the pans to a wire rack.

Make The Chocolate Chip Pecan Filling

While the crusts are baking, make the filling for the chocolate caramel pecan tarts. Place the filling ingredients into a large mixing bowl. These ingredients are egg, granulated sugar, corn syrup, vanilla, chopped pecans and semi-sweet chocolate chips. Stir to fully combine the filling.

When the crusts come out of the oven, let them sit for 1-2 minutes to cool slightly. Carefully pour the filling onto the warm crust, dividing evenly between the two pans. Once filed, put the tarts back into the oven. Bake the chocolate caramel pecan tarts for approximately 30 minutes. When done, the surface will be golden brown and when the pan is lightly shaken, the filling will be set. Transfer the pans to a wire rack, and let the tarts cool for AT LEAST half an hour or more before removing the pan rims to serve.

Make The Caramel Sauce For Drizzling The Top Of The Tart

While the tarts cool, make the decadent, EASY caramel sauce to drizzle over the dessert for serving. Place a Tablespoon of butter and 5 Tablespoons of granulated sugar in a 1½ quart saucepan. Cook on HIGH heat, stirring often until the sugar has melted and turns amber in color. This will take about 3 minutes, and you will need to keep a close watch on it, so the sugar doesn’t burn.

When the sugar turns amber in color, remove the pan from the heat. Stir in ¼ cup of heavy whipping cream, and continue stirring until the mixture becomes smooth. When you add the whipping cream it will “sputter” a bit (that’s normal). Once fully combined, the warm caramel sauce is ready to drizzle on the finished tarts.

When the chocolate caramel pecan tarts have cooled for at least half an hour, you’re ready to serve this yummy dessert. Release the outer rims of the pans to reveal the tart. Doesn’t it look scrumptious? The buttery shortbread crust goes part of the way up the sides of the tart, and holds together very well.

Serving The Chocolate Caramel Pecan Tarts

The decision will have to be made about how many pieces to cut the tart into for serving. The chocolate caramel pecan tarts are VERY RICH in flavor, so we have found a small piece always satisfies. Each tart can be cut into either 2, 3 or 4 small pieces. We usually end up slicing 3-4 small portions per tart because it is so rich tasting, but the decision on serving size is up to you.

Below is a photo of one entire tart. To serve you can garnish the whole tart or you can make each individual slice look good with it’s own garnish. Again… your choice. For the sake of the photo, I am showing you an entire tart, garnished for serving.

To serve, drizzle the top of the tarts (or slices) with caramel sauce, allowing it to run down the sides. Dollop with whipped cream, and add a fresh sprig of mint for color! The second photo below is included to show you what the filling looks like inside the tart. It is dense and thick, and tastes quite amazing!

I really hope you’ll give the chocolate caramel pecan tarts a try. There are a few steps involved for the recipe, but trust me… you will love this dessert! Thank you for stopping by, and I invite you to come back again for more family-friendly recipes. Have a GREAT day!

Looking For More DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy dessert recipes you’ll enjoy, including:

• JB’s BEST Brownies
• Lemon Krispie Cookies
• Orange Cranberry Cake
• Mint Brownie Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: Sunset magazine (edition unknown), page 114 (page ripped out from an old magazine)

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Chocolate Caramel Pecan Tarts

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

Chocolate Caramel Pecan Tarts are mini (4") decadent desserts, drizzled with homemade caramel topping (2-3 servings per tart). SO GOOD!

Category: Dessert

Cuisine: American

Keyword: chocolate caramel pecan tarts

Servings: 6 small servings

Calories Per Serving: 352 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Crust:

• ½ cup all purpose flour
• 4 teaspoons granulated sugar
• 3 Tablespoons cold butter , cut in chunks
• 1 teaspoon water

For Tart Filling:

• 1 large egg
• ¼ cup granulated sugar
• ¼ cup corn syrup
• 1 teaspoon vanilla extract
• 3 Tablespoons chopped pecans
• 3 Tablespoons semi-sweet chocolate chips

For Caramel Topping:

• 1 Tablespoon butter
• 5 Tablespoons granulated sugar
• ¼ cup whipping cream

US Customary - Metric

Instructions

1. Preheat oven to 350°F. Lightly grease or butter 4" tart pans (with removeable rims) on bottom and sides.

2. Make Crust: Place flour, sugar, and COLD chunks of butter in a small mixing bowl. Rub together with your fingers (or use pastry blender) until mixture becomes coarse crumbs Add/stir in a teaspoon of water. Work dough into a ball, squeezing dough to hold it together. Divide dough into two equal parts; place in pans. Firmly press dough to form bottom crust, letting dough extend up about 1" around sides of pan. Bake crust at 350°F. for about 20 minutes, until it becomes golden brown. Crust should be firm to the touch when pressed lightly. Remove from oven; transfer pans to a wire rack. Let cool 2 minutes before filling.

3. While crusts bake, make the filling. Place egg, sugar, corn syrup, vanilla, pecans and chocolate chips in a large mixing bowl. Stir to fully combine. Pour filling onto warm crust, dividing evenly between pans. Put tarts back into oven. Bake for 30 minutes. When done, surface will be golden brown and when pan is lightly shaken, the filling will be set. Transfer pans to wire rack; let cool AT LEAST half an hour (or more) before removing pan rims to serve.

4. While tarts cool, make caramel sauce. Place butter and sugar in a 1½ quart saucepan. Cook on HIGH heat, stirring often until sugar melts and turns amber in color. This takes about 2-3 minutes; keep a close watch so sugar doesn't burn. When sugar turns amber colored, remove pan from heat. Stir in whipping cream; stir until sauce becomes smooth. **When you add whipping cream it will "sputter" a bit (that's normal).

5. To serve, drizzle caramel on top of tarts (or slices), allowing it to run down the sides. Dollop with whipped cream, and add a fresh sprig of mint for color! Serve, and enjoy!

Recipe Notes

NOTE: Don't have 4" tart pans? This recipe can also be made using one 6" wide cake or tart pan (with removable rim). General directions and bake time are the same, and will yield one tart that you can be sliced into 6 small portions.

Nutrition Facts

Chocolate Caramel Pecan Tarts

Amount Per Serving (1 (1/6 of total))

Calories 352 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 65mg22%

Sodium 92mg4%

Potassium 97mg3%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 35g39%

Protein 3g6%

Vitamin A 431IU9%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Looking for a fabulous dessert? You’ll love this Italian Plum Shortbread Tart, with juicy plums, buttery shortbread crust, and streusel top!

What To Do With A LOT of Italian Prune Plums?

That was the case last month when a friend of ours gave us a LOT of Italian plums from a friends tree. I gave a bunch of them to one of our sons, but there were still too many for my husband and I to eat!

What is a girl to do? I ended up creating this recipe to use most of them (recipe takes about 25 plums). After making the tart, I also made a jar of Italian plum jam with the remaining plums (yes… we STILL had more plums-go figure). 

My inspiration for this recipe is one of my favorite recipes for fruit-filled shortbread tarts. I received a recipe card for an apple shortbread tart many years ago from a dear friend.

Over the years I have modified it to make a boysenberry shortbread tart, and a peach shortbread tart. All those ripe plums inspired me to tweak the recipe once again to make an Italian Plum Shortbread Tart! I decided to use the same crust and topping, but come up with my own Italian plum filling.

SURPRISE, SURPRISE!

WOW! The results turned out amazing and delicious! Who knew that this humble looking plum could be the star in such a delicious fruit tart?

The really cool part is that while the insides of this raw “oblong-shaped” fruit are GOLD in color, after baking they turn a brilliant shade of RED! WAIT… WHAT???

The shortbread crumble serves as both the crust AND the topping for this dessert, which is made using a tart pan with a removeable bottom.

NOTE: No tart pan? You can make this dessert using a 9″ deep dish pie pan. The plums turn out juicy and incredibly delicious inside this yummy Italian Plum Shortbread Tart. YUM! Let me show you how to make it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Crust For The Tart

The shortbread crust can be made using a hand held pastry blender, two forks OR a food processor. Place all of the crust ingredients EXCEPT FOR EGG YOLKS in a large bowl (or processor).

Cut the cold butter into the flour mixture until the butter has been reduced to about the size of peas. Add the egg yolks, and mix only until just combined. IMPORTANT- **Measure out 1/4th of this mixture and set aside to sprinkle on top of the tart later.

Pat the remaining shortbread mixture very firmly onto the bottom and up the sides of the tart pan. I like to use the back of a large spoon to do this. Once packed firmly down on the bottom and into the sides, the shortbread crust is ready for the plum filling.

Prepare The Plum Tart Filling

Wash and dry the plums, and leave the skin ON. Slice the plums (from top to bottom) into ¼” slices, and remove the seed from the middle. You should get about 4 slices per plum.

See how the insides are a beautiful golden color BEFORE baking? Discard all the seeds, because we don’t want any of them in this dessert!

You will need a total of 1¼ pounds of sliced plums for this recipe. The weight is calculated AFTER plums have been sliced and the seed has been removed.

For me, that meant using about 25 medium-sized Italian plums. I weighed the total amount of sliced plums occasionally as I cut them up.

Time To Fill The Tart

In a large mixing bowl, gently combine the sliced plums, brown sugar, flour and cinnamon until well-coated. Pour the plum filling into the uncooked shortbread crust, and distribute evenly to fill the crust.

Add Streusel Topping Then Bake!

Evenly sprinkle the top of the fruit with the remaining crumb topping you set aside earlier. Completely cover the the top of the tart. Once done, carefully place the tart on a middle rack in your preheated oven.

TIP: Place a sheet of aluminum foil under the pan, in case of any drips during baking.

Bake at 400°F. for 15 minutes, then reduce the heat to 350°F.. Continue baking for about 25-30 minutes at the lower temperature, until the topping turns golden brown.

When the topping is nicely browned, remove the Italian plum shortbread tart from the oven, and place on a wire rack to cool.

Removing The Tart From The Pan

After the tart has cooled to room temperature, remove the tart from the pan. To do this, place your hand firmly on the bottom metal disc, and gently press the metal disc upward to release it from the sides of the tart pan. Transfer the metal disc with the tart on it to a serving plate.

Can you see the miracle? Those originally golden colored plums have now turned a beautiful shade of red during baking! I think that is amazing!

Time For A Slice Of The Italian Plum Shortbread Tart

The tart will slice the best if it has had the chance to cool. Once ready, slice the Italian plum shortbread tart into slices, and transfer to serving plates. You can see in the photo below that the metal tart pan disc is still in place under the tart.

Serve this fruit tart slightly warm, with a nice big scoop of vanilla ice cream and a mint leaf garnish, if desired. It tastes wonderfully DELICIOUS!

I really hope you will have the opportunity to make this Italian Plum Shortbread Tart for those you love. It’s a fantastic way to use those humble, Italian plums when they are in season.

Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots and lots of dessert recipes you might enjoy, including:

• Lemon Cream Cheese Tart
• Mom’s EASY Chocolate Cake
• Mint Brownie Pie
• Lemon Bars
• Chocolate Chess Tart

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Italian Plum Shortbread Tart

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

Looking for a fabulous dessert? You'll love this Italian Plum Shortbread Tart, with juicy plums, buttery shortbread crust, and streusel top!

Category: Dessert

Cuisine: American

Keyword: Italian Plum Shortbread Tart

Servings: 8

Calories Per Serving: 394 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Crust/Topping:

• 2 cups all purpose flour
• ½ cup granulated sugar
• ¼ teaspoon salt
• ¾ cup COLD butter , cut in small chunks. (=1½ sticks)
• 2 large egg yolks

For Plum Filling:

• 1¼ pounds Italian Prune Plums , approx. 25 Italian plums/sliced
• ¼ cup brown sugar , packed
• 2 Tablespoons all purpose flour
• ¼ teaspoon ground cinnamon

US Customary - Metric

Instructions

1. Preheat oven to 400°F.

2. Place all crust ingredients EXCEPT FOR EGG YOLKS in a large bowl (or processor). Cut COLD butter into flour mixture (w/ 2 forks or pastry blender) until butter is reduced to the size of peas. Add egg yolks; mix only until just combined. IMPORTANT- Measure out 1/4th of this mixture and set aside to sprinkle on top of the tart later. Pat remaining shortbread mixture very firmly onto bottom and sides of the tart pan. Set aside.

3. Wash/dry plums. Slice plums from top to bottom (½" thick, leaving skin ON), and remove seed. You should get about 4 slices per plum. In a large mixing bowl, combine sliced plums, brown sugar, flour and cinnamon until well-coated. Pour plum filling into uncooked shortbread crust; distribute evenly to fill crust.

4. Evenly sprinkle fruit with the remaining crumb topping you set aside earlier. Completely cover the fruit. Once done, carefully place tart on a middle rack in preheated oven. TIP: Place a sheet of aluminum foil under the pan, in case of any drips during baking.

5. Bake at 400°F. for 15 minutes, then reduce heat to 350°F.. Continue baking for 25-30 minutes, until topping is golden brown. Remove tart from oven; transfer to wire rack. After tart has cooled to room temp., remove tart from pan (not necessary if using pie pan). To do this, place your hand firmly on the bottom metal disc,; press disc gently upward to release it from the sides of the tart pan.

6. Cut tart into 8 slices, and serve with a scoop of vanilla ice cream, if desired. Enjoy!

Recipe Notes

NOTE: I used about 25 Italian plums for this recipe. The total weight of 1¼ pounds was calculated after slicing and removing the pits.

Nutrition Facts

Italian Plum Shortbread Tart

Amount Per Serving (1 slice (1/8 of total))

Calories 394 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 92mg31%

Sodium 229mg10%

Potassium 166mg5%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 26g29%

Protein 5g10%

Vitamin A 838IU17%

Vitamin C 7mg8%

Calcium 26mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!