Plum Bars (with almond crumble)

Several plum crumb bars on parchment paper. White surface, coffee cup. Top view.

I'm updating this fabulous and easy recipe with a buttery shortbread base, a juicy layer of fruit and a finger-licking streusel topping with almonds. It was retested and is crunchier and better than ever.

Course Dessert

Cuisine American

Keyword plum bars, plum crumble bars

Prep Time 15

Cook Time 45

Crust chilling 30

Total Time 1 30

Servings squares

Calories 480kcal

Author Paula Montenegro

Ingredients

For the shortbread base:

½ cup unsalted butter at room temperature
¼ cup granulated sugar
pinch salt
1 cup all-purpose flour

For the plum layer:

2 pounds fresh plums ripe but firm

For the crumb topping:

1 cup all-purpose flour
⅓ cup finely chopped almonds
½ cup light brown sugar packed
½ cup unsalted butter cold and diced

US Customary - Metric

Instructions

For the shortbread base:

With a whisk or electric hand mixer on low, cream ½ cup unsalted butter with ¼ cup granulated sugar until smooth.
Add pinch salt and 1 cup all-purpose flour in two parts, combining well. Do not overmix. It will be crumbly.
Line a 9-inch square pan with parchment paper and pat the dough evenly on the bottom. Lightly flour the tips of your fingers if needed. Be sure all the surface is covered as evenly as possible.
Prick the bottom with a fork and freeze for 30 minutes. While the crust is resting, prepare the crumble and the plums.
Preheat the oven to 350ºF (180°).
Pre-bake for about 10 minutes until it begins to dry. Remove from the oven and reserve on a wire rack.

For the crumble topping:

Combine 1 cup all-purpose flour and ½ cup light brown sugar in a medium bowl.
Add ½ cup unsalted butter and mix to integrate with a pastry cutter or your hands until crumbly.
Stir in the ⅓ cup finely chopped almonds. Reserve in the fridge while preparing the plums.

To assemble:

Preheat the oven to 350°F (180°C).
Core 2 pounds fresh plums (I use an apple corer), cut them in half and slice each half in thin wedges.
Arrange the plum pieces over the shortbread base, in whatever pattern you want.
Sprinkle the cold crumb mixture evenly over the plums.
Bake the tart for 40 to 50 minutes or until it's a light golden brown and the plum juices are bubbling.
Remove from the oven and cool on a wire rack for 5 minutes. Carefully run a smooth-bladed knife around the edges to loosen up any bits that might be stuck. Cool completely before removing the block from the pan.
Cut into squares and serve warm or at room temperature (it has more flavor than cold), plain or with whipped cream.

Notes

An apple corer is the best gadget for core plums. It allows you to easily remove the pit, allowing you to cut the plum into wedges.

Be sure to pack the plum slices snugly together. When you think you don't have enough space, pack a few more in between. They will shrink during baking.

Variations: use walnuts or rolled oats instead of almonds. Add a little ground cinnamon to the crumble. Use a good plum jam or preserves instead of the fresh plums.

Nutrition