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    Home » Recipes » Pies & Tarts

    Published: May 30, 2019 · Modified: Sep 10, 2020 by Paula Montenegro · Income from ads and affiliate links 8 Comments

    Ina Garten's Plum Crumb Tart

    Jump to Recipe
    Plum tart with cream, bowl of plums, text banner

    Take advantage of stone fruit and make the best plum tart you can ever imagine! A fabulous and easy, one-bowl recipe with few ingredients that can be made in advance.

    Pouring cream from jar on portion of plum crumb tart, white background with whole plum

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

    Stone fruit - plums, apricots, peaches, nectarines, cherries - will be in season soon, and we all want to have a few easy recipes on hand. This is by far one of the best, though a look at other recipes from this category might uncover another favorite.

    'How do you make the perfect plum tart? With perfect fruit and a killer recipe.' I agree wholeheartedly.

    White background with fresh plums in bowl and slice of plum crumble tart with cream
    Table of Contents Hide
    Fresh plums
    Crumb base and topping
    Related recipes you might like:
    Ina Garten's Plum Tart

    Fresh plums

    The most common ones found everywhere, red plums are great for this recipe. Inside the color can go from yellow to purple-red (I just invented a color I think) and have a small stone pit in the center, hence the stone fruit category name.

    If you have a favorite seasonal plum, by all means, use it. Be sure the fruit is acidic to balance the sweet, crunchy crumble. Here is a good read if you want to learn more about types of plums and experiment with different ones.

    Wooden board on white surface with apple corer and fresh plum slices.

    Preparing the plums

    The red plums need to be cored (that is taking out the pit), cut in half, and then into thirds.
    The easiest way to core them - something I found out while making this Plum Hazelnut Cake - is with an apple corer, It is a life saver and a reason to buy the gadget, let me tell you. It works great with apricots too.

    Be sure you don't have very large pieces of fruit as they will make it more difficult to eat and take longer to soften while baking. A good, sharpened kitchen knife is another must when making fruit desserts.

    Crumb base and topping

    You mix them together in one bowl! One of the reasons this tart recipe is amazing and becomes a favorite fast is that you make a crumble and use it as a base and topping. One mixture, two uses. How's that for easiness?

    Overview of plum wedges packed in a crumb square crust

    As with most crumbles, we start with the usual three ingredients: butter, sugar (brown in this case), and flour. But then we go a little further and add ground almonds and an egg yolk. This last ingredient will make the crumble incredibly crunchy, you have no idea what a single egg yolk can achieve here.

    Best tips for the crust

    1. Make sure to press a fairly thick side wall and also pay special attention to the union between the wall and the bottom. This is very important to ensure it will stand firm when you take it out of the pan and doesn't break.
    2. You can also bake it, without the plums,for 10 minutes to make extra sure that the shell hardens enough to unmold well. During baking, the butter, egg and dry ingredients will meld and the tart dough will come out firmer.
    Top view of crumble topped square tart pan on white cloth

    So, if 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. It's one of the reasons why crumble recipes are so popular.

    One square serving of plum crumble tart on white surface; whole plums in bowl in background

    It transforms your little rocks into a great dessert, with a toasted nuttiness in every bite that is even better topped with ice cream. Or served warm with cream directly from the container as we do in my family.

    Slice of plum crumb tart on white plate, liquid cream being poured on top

    Related recipes you might like:

    • Almond Plum Cake
    • Cinnamon Plum Cobbler
    • Easiest EVER Cherry Tart
    • The Best Hungarian Shortbread

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Slice of plum crumb tart on white plate, liquid cream being poured on top

    Ina Garten's Plum Tart

    ★★★★

    4 from 1 reviews

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    Take advantage of plums and make this one-bowl recipe with few ingredients.

    • Total Time: 1 hour 15 minutes
    • Yield: 8 servings

    Ingredients

    Units
    • 2 cups all-purpose flour
    • ¾ cup (65g) finely chopped almonds
    • ¾ cup light brown sugar, lightly packed
    • ¾ cup unsalted butter, cold and diced
    • 1 egg yolk
    • 2 pounds firm, ripe plums, pitted and quartered lengthwise
    • ½ cup whipping cream
    • 2 tablespoons powdered sugar

    Instructions

    1. Preheat the oven to 400ºF / 200ºC.
    2. Have ready an 9-inch square or round tart pan with removable bottom.
    3. Core plums (see note below), cut in half and each half in thirds or fourths.
    4. Combine the flour, almonds, 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 bottom/side so that it un-molds well.
    8. Arrange plums in the pan, skin-side down, in whatever pattern you want; begin from 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. Being careful, gently remove the tart from the pan and transfer it to a flat plate. You don't want to break the edges.
    12. Serve warm or at room temperature with cream with powdered sugar. I don't whip it, but that's up to you.

    Notes

    While cutting the plums I keep the lined tart shell in the refrigerator.

    An apple corer is the best gadget to core plums. It will allow you to easily take out the pit, so you can then cut the plum in half, and each piece in 3 slices.

    The amount of crumble you use depends on the plum-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. They will shrink during baking.

    You can also use walnuts instead of almonds.

    Don't skip the egg yolk in the crumble, it makes it incredibly crunchy!

    If you like to serve it with whipped cream, simply whip it with the powdered sugar until it holds almost firm peaks. Be careful not to over beat it or it will curdle.

    • Author: Paula Montenegro
    • Prep Time: 30 minutes
    • Cook Time: 45 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: ⅛
    • Calories: 480
    • Sugar: 27.3 g
    • Sodium: 13 mg
    • Fat: 27.5 g
    • Carbohydrates: 54.6 g
    • Protein: 6.8 g
    • Cholesterol: 85.4 mg

    Keywords: plum tart, plum crumble

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    More Pies & Tarts

    • Linzer Tart Recipe
    • Bourbon Pecan Tart
    • Pumpkin Dump Cake
    • Chocolate Bourbon Pecan Pie

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Lisa says

      July 23, 2021 at 9:05 pm

      This was delicious! However, Zthere was no way this would all fit in an 8X8”,pan! I used a 9” X 3” round tart pan with a removable bottom, and it was filled to the very top! I also had to lower the oven temperature to 350F. as the top was browning too quickly.

      ★★★★

      Reply
    2. Karen (Back Road Journal) says

      January 24, 2018 at 1:23 pm

      "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 8:24 am

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

        Reply
    3. Abbe@This is How I Cook says

      January 24, 2018 at 2:29 am

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

      Reply
    4. Marilyn Kakudo says

      January 22, 2018 at 2:12 pm

      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 8:23 am

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

        Reply
    5. Angie@Angie's Recipes says

      January 22, 2018 at 11:30 am

      Crumble makes the tart! Looks irresistible!

      Reply
    6. wp_vknotes_admin says

      May 02, 2012 at 4:39 am

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

      Reply

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