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Fresh Plum Tart




Recipe courtesy of Mary Ann Esposito



My mother was partial to plums, canning them for winter use as well as turning them into tart/sweet plum sauce for vanilla ice cream and this heavenly plum tart that I still make today. No one ever believes me when I say this unconventional crust—one of the best you’ll ever eat—is hassle-free without the need to roll pastry dough.

Number of Servings

Makes one 9-inch tart


2 cups unbleached all-purpose flour
1 cup white sugar, divided
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup cold unsalted butter, cut into bits
6–8 large, fresh red or purple plums, halved,pitted and cut into ¼-inch-thick slices
Juice of 1 lemon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup sliced almonds
2 egg yolks
1 cup heavy cream

Preparation - Directions

1. Preheat the oven to 400°F. Butter a fluted tart pan with a removable bottom and set aside. Combine the flour, ½ cup sugar, salt and baking powder in a bowl. Cut in the butter with a pastry blender or fork until the mixture looks powdery.

2. Place the mixture into the tart pan and pat the crust evenly, making sure to fill in the fluted sides as well. Set aside.

3. Toss the plum slices with the lemon juice and ¼ cup sugar, and arrange the slices on the crust in an overlapping pattern to fill the entire surface.

4. Combine the remaining ¼ cup sugar, cinnamon, cloves and almonds in a small bowl and sprinkle evenly over the top of the plums.

5. Place the tart on a rimmed baking sheet and bake for 15 minutes.

6. Meanwhile, whisk the egg yolks in a small bowl with the heavy cream. Slowly pour the mixture evenly over the top of the tart (you may have a little cream mixture left over). Bake for 30 minutes more or until the top is golden brown.

7. Remove the tart from the oven and cool on a rack for 10 minutes. Carefully remove the sides. Cut the tart into wedges and serve warm.