Plum Tart

By • September 13, 2009 • 29 Comments

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Author Notes: I was reminded of this recipe when one of food52's members, Erika Kerekes, wrote about it at Examiner.com. In her version, she made the crust savory and topped it with beet greens and cheese. And she inspired to make my own changes. I swapped out the peaches for plums and change the oil in the crust to half olive oil, half canola. The olive oil adds fragrance, and the canola keeps the dough flaky. Small Italian plums are just coming into season, so now is the moment to make this -- enjoy.

Amanda Hesser

Serves 8

  • 1 1/2 cup plus 2 tablespoons all-purpose flour
  • 3/4 teaspoons kosher salt
  • 3/4 cups plus 1 teaspoon sugar
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 2 tablespoons milk
  • 1/2 teaspoon almond extract
  • 2 tablespoons cold unsalted butter
  • 20 small Italian plums (1 1/2 to 2 lbs), halved if they're small; otherwise quartered
  1. Heat the oven to 425 degrees. In a bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a small bowl, whisk together the oil, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not overwork it.
  2. Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to the edge of the pan. This will be easy if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/8-inch thick all around; trim and discard excess dough.
  3. In a bowl, combine 3/4 cup sugar, 2 tablesoons flour, 1/4 teaspoon salt and the butter. Using your fingertips, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
  4. Arrange the plums in concentric circles, cut-side-up on the pastry, leaning against each other like fallen dominos; they should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 mimutes, until shiny, thick bubbles begin enveloping the fruit and the crust is a nut brown. Cool on a rack. Serve warm or at room temperature, preferably with large dollops of whipped cream.
Jump to Comments (29)

Comments (29) Questions (1)

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about 1 month ago Cydney

What kind of "pan" did you use?

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about 1 month ago em-i-lis

Emily is a trusted source on General Cooking.

Fluted tart pan w removable base

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2 months ago danette

did I miss where to cut the plums? just in half am assuming if they are the small plums.

Tad_and_amanda_in_the_kitchen

2 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes -- halves if they're small. Thanks for pointing this out! I'll fix it now.

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5 months ago em-i-lis

Emily is a trusted source on General Cooking.

This remains one of my all-time favorite desserts. As plums just aren't quite here yet, I made this last night with rhubarb and velvet apricots. Amazing!

Tad_and_amanda_in_the_kitchen

5 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Oooh! Like the sound of this!

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5 months ago em-i-lis

Emily is a trusted source on General Cooking.

Seriously good and beautiful too! http://em-i-lis.com/wordpress...
Here starts my summer o' plum tart eating!

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about 1 year ago zikesbaby

It is just me and my man at home...we could make the whole pie and eat it of course...but has anyone tried to make a smaller portion? In a cupcake dish perhaps?

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about 1 year ago gustus

The peach version of this is now part of my summer peach season repertoire, and this looks like a great line extension. I had also wondered how to convert the crust to make a savory tart, so thanks for the reference to Erika's recipe, which I easily found on examiner.com. I'm looking forward to experimenting with different fillings for both sweet and savory versions.

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over 1 year ago giuia.grady

This was fantastic! It has become my go-to tart and have taught my 11 year old to make it. It comes together so quickly and easily. It got fabulous compliments at gatherings and even the husband who never eats plums loved it. I served it with marscapone-whipped cream as suggested by another poster. Great recipe!

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for your feedback -- and glad your husband has come around to plums!

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about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

Amanda, Do you think I could make, cook and then freeze this tart? I have so, so many plums, and it'd be a treat to pull one of these out of the freezer post-plum season. Thanks!

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Unfortunately, I don't think this tart would do very well in the freezer. I think the topping would get gooey in a not nice way. And I fear the crust wouldn't defrost well. :(

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about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

boo! thank you so much for getting back to me. i'll just make and eat another one. :)

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I know -- bummer. But I like your way of dealing with the bad news.

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about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

When life gives you plums...

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about 2 years ago Synky

Really great recipe! Really liked how the tart ended up not being overly sweet, just plumy. Big hit! Ate the whole 10" in one meal!

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad you liked it -- I've got to take another photo, this one was clearly taken by me, at night. Bad combo. Here's this tart's sister recipe: http://www.food52.com/recipes...

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about 2 years ago Midge

Made this for the first time in a long time yesterday and was reminded why this has been my summer standby since I first read about it in Mr. Latte. Such a cinch and SO good!

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about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

I totally agree with you, Midge, isn't it awesome!? Mmm!!

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over 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

LOVE this. I made it last night and used pluots in place of the plums. Served it with a mascarpone-whipped cream. FAB!

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Hey -- glad you like it. Is one of the first recipes I uploaded to the site.

Kroka_kitchen

over 4 years ago maryvelasquez

Can anyone think of an appropriate winter filling for this?

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

How about citrus? Peeled and sliced meyer lemons or clementines?

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Or how about good, moist prunes?

Kroka_kitchen

over 4 years ago maryvelasquez

Thanks for the suggestions. Am thinking of plumping the prunes in citrus. The fig and anise clafoutis recipe popped up to the right, so I also thought of figs. I am guessing that I should reduce the sugar a bit in the topping, since dried fruits are so sweet.

Kroka_kitchen

over 4 years ago maryvelasquez

Here's what I tried--dried figs and dates (24 each), simmered with juice and zest of one orange, to plump. Everything else stayed the same, except that I sprinkled toasted walnuts in with the fruit. The flavors were great, especially the dates with the olive oil and almond flavors of the crust. But everything was very crumbly. There wasn't enough liquid to balance the dry topping. So...I may try adding more butter to the topping, or adding more juice to the fruit. Definitely worth another go.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

thanks for the follow-up on the dried fruit -- makes me want to try it out now!

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about 5 years ago Francesca

This looks so inviting, I love plum tarts! There aren't any more plums in the market but I have som plum jam that I made from fresh plums so I'll use that.