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.
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.
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
- Yield: 8 servings 1x
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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
- Preheat the oven to 400ºF / 200ºC.
- Have ready a 9 inch square or round tart pan with removable bottom.
- Core plums (see note above), cut in half and each half in thirds or fourths.
- Combine the flour, walnuts, and sugar in a large bowl.
- Add the butter and the egg yolk.
- Mix, either by hand or with an electric mixer, until crumbly. I always do it in the food processor.
- 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.
- Arrange plums in the pan, skin-side down, in whatever pattern you want; begin at the outside and work your way in.
- Sprinkle the rest of the crumb mixture evenly over the plums.
- Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling.
- 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
- Serve warm or at room tº with cream with some confectioners’ sugar. I don’t whip it, but that’s up to you.
- Category: Dessert
- Cuisine: American
Tina says
April 11, 2012 at 19:29This 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.
wp_vknotes_admin says
April 11, 2012 at 19:33I´m glad you liked it!
mireia badia says
April 11, 2012 at 20:11Wow!!! Great recipe, but you're right, it gets harder everyday to find really good tasting fruit!!!
Melissa says
April 21, 2012 at 15:49OOoh 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.
wp_vknotes_admin says
May 2, 2012 at 04:39This tart will keep the fruit moist. It also good with apricots or other tart fruit.
Angie@Angie's Recipes says
January 22, 2018 at 11:30Crumble makes the tart! Looks irresistible!
Marilyn Kakudo says
January 22, 2018 at 14:12Hi 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!
Paula Montenegro says
January 25, 2018 at 08:23Hi Marilyn, how are you? Such a long time! Hope you have an amazing 2018!
Abbe@This is How I Cook says
January 24, 2018 at 02:29I love plum tarts and now can’t wait for plum season!
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.
Paula Montenegro says
January 25, 2018 at 08:24Fruit changed so much in the last decades, it is a shame. Have a great 2018 Karen!