• Preparation Time 20 minutes
  • Baking Time 65 minutes
  • Makes 16 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


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

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 425°F (218°C).
  • 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.
  • Spread warmed jam over crust. Sprinkle with nuts. Place plums in circles, skin side down to fill tart pan. Sprinkle plums with sugar.
  • 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.


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