Orchard Fruit Tart

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Prep Time: 20 minutes
Baking Time: 65 minutes
Yield: 16 servings
Freezing: not recommended


  • Pat In No Fail Pie Crust
  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour
  • 3 tbsp (45 mL) sugar
  • 3/4 tsp (4 mL) salt
  • 1 cup (250 mL) All Vegetable Shortening
  • 1 egg
  • 2 tbsp (30 mL) cold water
  • 1 tbsp (15 mL) white vinegar
  • Filling
  • 1/4 cup (50 mL) Smucker’s® Pure Apricot Jam, slightly warm for easy spreading
  • 1/2 cup (125 mL) finely chopped almonds, walnuts or hazelnuts
  • 6 (1 1/2 lb/684 g) large plums pitted and quartered (do not peel)
  • 1/4 cup (50 mL) sugar
  • Topping
  • 1/4 cup (50 mL) Smucker’s® Pure Apricot Jam, slightly warm for easy spreading


  1. Preheat oven to 425°F (218°C).
  2. No Fail Pat In Pie Crust: Combine flour, sugar and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of mixture is moistened. Immediately press dough into ungreased 11” (28 cm) tart pan with removable bottom.
  3. Spread warmed jam over crust. Sprinkle with nuts. Place plums in circles, skin side down to fill tart pan. Sprinkle plums with sugar.
  4. Bake in preheated oven for 20 minutes. Lower oven to 350°F (180°C). Continue baking 40 to 45 minutes or until plums are tender. Remove from oven and immediately brush top of baked plums with warm jam. Cool on wire cooling rack. Serve warm or at room temperature.