Plum Tart

By Amanda Hesser
September 13, 2009
50 Comments


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 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 3/4 cup 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. Pour the tart dough mixture into an 11-inch tart pan. 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.

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Reviews (50) Questions (1)

50 Comments

Sixblade K. September 15, 2018
Delicious. Had a bunch of extra plums from a farm box. This was an excellent way to enjoy them. One of the best desert recipes on here.
 
Author Comment
Amanda H. September 15, 2018
Happy to hear you liked it!
 
Margie L. July 5, 2018
I will need to freeze some plums, can this be made with frozen plums?
 
Author Comment
Amanda H. July 6, 2018
I haven't tried it with frozen plums; it should work but I'd add another tablespoon of flour to the crumble topping mixture to help thicken the extra juices from the defrosted plums.
 
Lux J. July 25, 2017
I'm planning to do this tart this week but I am wondering what size is the tart pan? I only have a 18cm (7in) and a 32cm (12,5in) pan so I may need to modify the quantities...
 
Author Comment
Amanda H. July 25, 2017
Thank you for asking this question because I hadn't realized I forgot to add the pan size! It should be an 11-inch pan (I just edited the recipe to reflect this). I would recommend using your 12.5-inch pan and increasing the amounts by 1/4. Hope this helps!
 
Lux J. July 27, 2017
Thank you for the advice, I baked it this afternoon and it came out incredibly delicious!:) My only issue is that it's really crumbly and while its not a problem for me, while I'm stuffing my face near the kitchen sink, but I made it for my colleagues and I'm worried about the presentation:) Do you think I over-baked it (it came out relatively brown, bit on the over done side)? Or it's supposed to be this crumbly, like the base of a cheesecake? Do you have any advice how to avoid this next time? (Because there are going to be many many more next times:)
 
Author Comment
Amanda H. July 29, 2017
I would add 1 more tablespoon of oil to the dough so it's a little more moist and sticks together better.
 
barbarac July 8, 2017
Amanda, thanks so much. I have made this fantastic tart for the past three years. Having a family of omnivores, vegetarians and vegans, this is one tart we call all enjoy (omitting the butter in the final crumble!) It is so delicious, and , to our family, the epitome of summer and the beautiful fruit of our Pacific NW!
 
Author Comment
Amanda H. July 8, 2017
So glad to hear this!
 
barbarac July 8, 2017
Aman