This is a great dessert, but also makes an awesome sweet and healthy breakfast served with a glass of skim milk!
2/3 cup whole-wheat flour
1/3 cup flour
2 tablespoons oil
1 tablespoon butter
1 teaspoon sugar
1/8 teaspoon salt
1 tablespoon ice-cold water
1/4 cup sugar substitute
1 tablespoon wheat germ
6 red-fleshed or other plums
2 tablespoons raspberry preserves
Preheat the oven to 400 F.
Mix Crust ingredients together in blender and add the ice water at the end, a small amount at a time.
Roll out the dough until very thin and place in the freezer.
Once it is firm, remove from freezer and leave for one minute.
Fit dough into a round tart pan.
In a food processor, combine the remaining scraps of dough, the sugar and the wheat germ.
Spread half of the mixture evenly in the tart shell.
Arrange the plum slices in the tart shell. Overlap the slices slightly.
In a small microwave-safe dish, microwave the preserves on high until melted.
Stir the melted preserves and brush them over the plums.
Sprinkle the remaining wheat germ mixture over the plums.
Bake until the fruit is tender around 45 to 50 minutes.