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

Ina Garten's Plum Tart

  • Author: Paula Montenegro
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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


Units Scale
  • 2 cups all-purpose flour
  • 3/4 cup (65g) finely chopped almonds
  • 3/4 cup light brown sugar, lightly packed
  • 3/4 cup unsalted butter, cold and diced
  • 1 egg yolk
  • 2 pounds firm, ripe plums, pitted and quartered lengthwise
  • 1/2 cup whipping cream
  • 2 tablespoons powdered sugar


  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.


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.

Keywords: plum tart, plum crumble