This picture perfect tart is easier than you think to make. Since it’s sweetened with Pure Via, there are also fewer calories. It will make your brunch or dessert that much “sweeter”!
Makes 8 servings
1 unbaked 9-inch pie pastry (from 14 oz. [400g] package)
4 medium size red OR black plums (about 1-½ pounds [675g]), unpeeled, each cut into 16 slices
2 teaspoons (10mL) lemon juice
2 tablespoons (30mL) cornstarch
12 packets Pure Via Sweetener*
¼ teaspoon (1mL) ground cinnamon
1 tablespoon (15mL) currant jelly, melted
*Substitute ½ cup (125mL) Granulated Pure Via OR 24 packets (1/2 cup [125mL]) Pure Via Turbinado and Stevia Blend. Proceed as recipe directs.
Preheat oven to 400°F (200°C).
Nutritional information (per serving)
Roll pie crust on parchment paper to form a 12-inch diameter circle. Slide parchment paper with crust onto a large cookie sheet.
Toss plum slices with lemon juice. Combine cornstarch, Pure Via and cinnamon. Toss plums with Pure Via mixture.
Leave a 2-inch border around edge of pie crust. Arrange the plum slices, overlapping and almost having them stand up. Work from the inner edge of the border to the center, forming a 10-inch diameter circle in the center of the pie crust. Continue in concentric circles to the center, using all slices. Roll edge of pie crust toward plums, forming a slight ridge. Flute edge, if desired.
Bake tart 26 to 30 minutes or until edges of crust are light golden brown and plums are tender.
Remove from oven and gently brush plums with currant jelly. Cool on cookie sheet on wire rack. Serve warm or at room temperature. Tart is best when served the day it is made.
Calories 140; Protein 1g; Total Fat 7g; Carbohydrates 21g; Sugars 6g; Cholesterol 3mg; Sodium 138mg
Starch – 1; Fruit – ½; Fat – 1
Calorie Reduction: 30%
Carbohydrate Reduction: 39%