Plum PaletTe

I spent last weekend at my parents' place, and they have amazing fruit trees in their backyard. The plums and apricots were ripe for picking, and they are so delicious--especially the plums that burst with juicy goodness as you bite into them. My brother helped me pick some, and it brought back so many good memories from our childhood of climbing the trees, picking the fruit, and being covered in plum juice.

The cool thing about my parents' plum tree is that one side bears red plums and the other side bears yellow plums. These two bright colors made a perfect palette for a plum tart!

I tried to keep my tart "healthy" but reducing the amount of sugar and butter in it and by using Greek yogurt as the main component in the filling. I think it came out well, with the right amount of sweet and the right amount of tart. The plums tasted amazing, but you could use any types of fruit that you have around. Here is the recipe for a 9'' x 9'' tart:

The crust:
1 cup flour
2 tbsp sugar
1-1.5 oz unsalted butter (1-1.5 inch of a stick)
1 tbsp lime juice
6 tbs cold water

Mix the flour and sugar. Chop up the butter into small pieces, but keep cold. Mix the butter into the flour by hand, till the butter has "seen" all of the flour. The flour will have the consistency of breadcrumbs. Add the lime juice and water and knead the dough into a ball. Roll the dough out, cut it into the shape of your pan, and lay the crust down. Bake at 350°F for 25 minutes (or till the edges of the crust start to brown). Let the crust cool.

The filling:
6 oz Greek yogurt
1/2 packet of French vanilla pudding mix
1/3 cup of cold milk
1-2 juicy plums (skinned and finely chopped)

Add the pudding mix to the Greek yogurt and milk and mix well. I also added a few pieces of plums to the mix to give it a little bit of tartness and have the flavor of the filling match well with the topping. Pour the mixture into the cooled crust, and let it set in the refrigerator for a few minutes.

The topping:
Plums!

Slice and decorate :)