Tart dough:
\n2\/3 C. granulated sugar
\n6 T. stick margarine or butter
\n1 tsp. vanilla extract
\n2 oz. block-style fat-free cream cheese (about 1\/2 C.)
\n1 large egg
\n2 C. all-purpose flour
\n1\/4 tsp. salt<\/p>\n
Tart filling:
\nCooking spray
\n4 C. thinly sliced ripe red-fleshed plums (about 12 medium)
\n1\/4 C. red currant jelly
\n2 T. water
\n1 large egg
\n1 tsp. water
\n2 T. turbinado or granulated sugar<\/p>\n
Prepare tart dough: Combine the first 4 ingredients in a large bowl, and beat at medium speed of a mixer for 2 minutes or until mixture is light and fluffy. Add 1 egg, and beat at high speed for 1 minute or until mixture is very smooth. Lightly spoon the flour into dry measuring C., and level with a knife. Combine flour and salt, and add to sugar mixture, beating at low speed just until the flour mixture is moist. Gently shape the dough into a ball on heavy-duty plastic wrap, and cover with additional plastic wrap. Freeze dough 2 hours. Preheat oven to 400\u00b0. Prepare tart filling: Roll dough, still covered, into a 14-inch circle on a lightly floured surface. Remove bottom sheet of plastic wrap. Place the dough on a large baking sheet coated with cooking spray, and remove top sheet of plastic wrap. Arrange plum slices over dough, leaving a 3-inch border. Combine red currant jelly and 2 T. water in a small microwave-safe dish, and cook on high for 30 seconds or until jelly melts. Brush melted jelly mixture over plums. Fold 3-inch border of dough over plums, pressing gently to seal (dough will partially cover plums). Combine 1 egg and 1 tsp. water. Brush dough with egg mixture, and sprinkle with turbinado sugar. Bake at 400\u00b0 for 25 minutes or until lightly browned. Cool tart on pan for 5 minutes. Carefully slide tart onto a platter using a spatula.<\/p>\n
Yield: 10 servings
\nCalories: 293
\nFat: 8.6g
\nFiber: 2.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Tart dough: 2\/3 C. granulated sugar 6 T. stick margarine or butter 1 tsp. vanilla extract 2 oz. block-style fat-free cream cheese (about 1\/2 C.) 1 large egg 2 C. all-purpose flour 1\/4 tsp. salt Tart filling: Cooking spray 4 C. thinly sliced ripe red-fleshed plums (about 12 medium) 1\/4 C. red currant jelly 2 T. water 1 large egg 1 tsp. water 2 T. turbinado or granulated sugar Prepare tart dough: Combine the first 4 ingredients in a large…<\/p>\n