Ina Garten's Plum Crumb Tart
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.
EASY PLUM CRUMB TART
Flour | Almonds Brown Sugar | Butter Egg Yolk | Plums Whipping Cream Powdered Sugar
Make the crust according to directions and press the crumb mixture in an even layer into the bottom and sides of a 9-inch square or round tart pan with removable bottom.
Wash, dry, and take out the pit or stone from the plums. I use an apple corer for this. Cut each half into 3 pieces.
Arrange plums in the pan, skin-side down, in whatever pattern you want; begin from the outside and work your way in.
Sprinkle the rest of the crumb mixture evenly over the plums.
Bake the tart for 40 minutes, or until it's lightly browned and the plum juices are bubbling.
Remove from the oven and cool for 1 hour. Gently remove the tart and place on serving plate. Serve warm or at room temperature with cream with powdered sugar.
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.
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