• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Vintage Kitchen

Amazing tested recipes for home bakers and cooks

.

  • Home
  • RECIPE INDEX
  • About this blog
    • Privacy Policy
  • CAKES – CUPCAKES
  • CHOCOLATE
  • BRUNCH / BREAKFAST

January 22, 2018

Ina Garten’s Plum Tart

Pin14
Tweet
+1
Share
Shares 14
This is Ina Garten’s plum tart, with its short deceptively simple title that leads to a crumble tart that is beyond good.
Ina Garten's Plum Tart

When you realize there are plums in your fridge, again, and remember you bookmarked a one bowl recipe like this one, you simply go to the kitchen and start measuring.

Plums and I have a strange relationship, because I’m constantly trying to recreate the flavors of my childhood and fruit has changed, and I don’t like it, haha.

I remember being a kid and eating soft, juicy plums from the trees. My parents weren’t so happy about the proliferous trees; the smashed plums all over the ground were definitely a messy thing, not to mention having to pick them up before the birds arrived for a feast.  I hardly find those anymore. Same thing with peaches and nectarines. Sad.

Ina Garten's Plum Tart

Inevitably, it always reminds me of a great chef that said something like ‘How do you make the perfect peach tart? With the perfect peaches.’ I agree wholeheartedly. Ripe, perfect fruit, the kind you eat with your hands is one of life’s food pleasures.Ina Garten's Plum Tart

On the other hand, when you find yourself buying debatable tasting stone fruit, bake a tart like this one. Never mind if you have a combination of hard, sandy, or over-ripe fruit. They all work fine together. You simply make a crumble and use it as a pie shell and as a topping. Easy, right?
Ina Garten's Plum Tart

When pressing the dough in the tart shell, be sure to press a fairly thick side wall and also pay attention (I sound like your kindergarten teacher) to the union between that wall and the bottom. It will stand better when you unmold it.

Ina Garten's Plum Tart

And it transforms you little rocks into a great dessert, with a toasted nuttiness in every bite, that is even better topped with ice cream. Or, serve it warm with cream directly from the container, like my grandmother did with her apple crisp.
Ina Garten's Plum Tart
from Barefoot Contessa Parties, by Ina Garten, originally adapted from Anna Pump
Ina Garten's Plum Tart
Print

Ina Garten's Plum Tart

Author Paula Montenegro

Yield 8 servings

I used almonds or walnuts.

To core the plums, I use an apple corer. It fits perfectly.

While cutting the plums I keep the lined tart shell in the refrigerator. The amount of crumble you use depends on the plums-topping ratio you want. Be sure to pack the plum slices snugly together; when you think you don't have more space pack a few more in between.

 

Ingredients

  • 2 cups (300g) all purpose flour
  • ¾ cup (65g) finely chopped almonds
  • ¾ cup (130g) light brown sugar, lightly packed
  • 12 Tbs (180g) cold unsalted butter, diced
  • 1 egg yolk
  • 2 pounds (950g) firm, ripe plums, pitted and quartered lengthwise
  • Crema y azúcar impalpable, para servir

Instructions

  1. Preheat the oven to 400ºF / 200ºC.
  2. Have ready a 9 inch square or round tart pan with removable bottom.
  3. Core plums (see note above), cut in half and each half in thirds or fourths. 
  4. Combine the flour, walnuts, and sugar in a large bowl.
  5. Add the butter and the egg yolk.
  6. Mix, either by hand or with an electric mixer, until crumbly. I always do it in the food processor.
  7. Press 1 ½ cups of the crumb mixture in an even layer into the bottom and sides of the pan. Be sure to press on the unions so that it un-molds well.
  8. Arrange plums in the pan, skin-side down, in whatever pattern you want; begin at the outside and work your way in.
  9. Sprinkle the rest of the crumb mixture evenly over the plums.
  10. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling.
  11. Remove from the oven and cool for about 1 hour. Be careful and gently remove from the pan and transfer the tart to a flat plate. You don't want to break the edges
  12. Serve warm or at room tº with cream with some confectioners' sugar. I don't whip it, but that's up to you.

Courses Dessert

Cuisine American

Pin14
Tweet
+1
Share
Shares 14

Related Posts

  • Bill Granger's Fresh Cherry Tart
    Bill Granger's Fresh Cherry Tart #SundaySupper

    I like the trend of the last decade (or more) where tv food shows emphasize…

  • Chocolate Raspberry Tart
    Chocolate Raspberry Tart

    I don't know how I managed to make this chocolate raspberry tart. After enduring a…

  • Crispy Crackly Apple Almond Tart

      This is one of those tarts that win every time. It's crispy, crackly, nutty…

Powered By Related Posts for WordPress

Filed Under: FRUITS, NUTS-SEEDS, PIES - TARTS Tagged With: cream, crumble, dessert, fruit, ina garten, plums, tart



Reader Interactions

Comments

  1. Tina says

    April 11, 2012 at 19:29

    This is a well written post, lots of tips and clear instructions. Plums are sometimes the forgotten fruit and I am glad this was your fruit of choice-yum! I used to eat a lot of these but for some reason have gotten away from it. Your tart is a delicious reminder that it is time to enjoy some.

    Reply
  2. wp_vknotes_admin says

    April 11, 2012 at 19:33

    I´m glad you liked it!

    Reply
  3. mireia badia says

    April 11, 2012 at 20:11

    Wow!!! Great recipe, but you're right, it gets harder everyday to find really good tasting fruit!!!

    Reply
  4. Melissa says

    April 21, 2012 at 15:49

    OOoh wish I'd seen this sooner. Your tart looks delicious! I made a plum and almond tart last week and while it was delicious, the plums seemed to dry out during baking based on being placed on top instead of being mixed in. I'm bookmarking this one.

    Reply
    • wp_vknotes_admin says

      May 2, 2012 at 04:39

      This tart will keep the fruit moist. It also good with apricots or other tart fruit.

      Reply
  5. Angie@Angie's Recipes says

    January 22, 2018 at 11:30

    Crumble makes the tart! Looks irresistible!

    Reply
  6. Marilyn Kakudo says

    January 22, 2018 at 14:12

    Hi Paula! I love this tart and have made it a couple of times myself, Hope we have a good local fruit year this summer. Last year’s was almost a complete bust as far as cherries, apricots and plums here in Colorado.
    A belated Happy New Year to you! Cheers!

    Reply
    • Paula Montenegro says

      January 25, 2018 at 08:23

      Hi Marilyn, how are you? Such a long time! Hope you have an amazing 2018!

      Reply
  7. Abbe@This is How I Cook says

    January 24, 2018 at 02:29

    I love plum tarts and now can’t wait for plum season!

    Reply
  8. Karen (Back Road Journal) says

    January 24, 2018 at 13:23

    “Transforms your little rocks into a great dessert” sold me on trying this. It really is a shame that stone fruit is picked green instead of letting them ripen for that taste that we all wish for.

    Reply
    • Paula Montenegro says

      January 25, 2018 at 08:24

      Fruit changed so much in the last decades, it is a shame. Have a great 2018 Karen!

      Reply

Trackbacks

  1. Raspberry Apple crumb bars - Vintage Kitchen says:
    September 8, 2017 at 11:00

    […] Yet, people are always surprised with the desserts I take. Not towering masterpieces, just apple crumb bars like these, or butterscotch bars, or a plum tart. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Linkedin
  • Pinterest
  • RSS
  • Twitter



Hi, I’m PAULA

An obsessive baker (sometimes cook too) for the past 30 years, I believe anyone can bake and have fun while doing it.
I blog from Buenos Aires, used to have a small Cafe and make handmade textiles. Now I hope to make a baker out of you with a truckload of tested recipes and easily available ingredients.

Read More…

PRIVACY POLICY

Archives

Cocina Central Blog

Need a recipe?

The ONLY Food Photography Book you’ll EVER need!

The Food Photography Book | By Nagi from RecipeTin Eats




Search this site

my photos on tastespotting
my foodgawker gallery

Footer

Home baker and cook.
A food blogger from Buenos Aires, world traveller, works in the corporate world, makes handmade textiles, and used to have a small Cafe Read More…

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Linkedin
  • Pinterest
  • RSS
  • Twitter

Load More...
Follow on Instagram

Copyright© 2018 · Brunch Pro Theme by Shay Bocks