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Fresh Plum Tart




2 cups unbleached all purpose flour

3/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup cold unsalted butter, cut into bits


6 to 8 large fresh red or purple plums, halved, pitted and cut into ¼ inch thick slices

Juice of 1 lemon

cup coarse white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoons ground cloves

1/3 cup sliced almonds

2 egg yolks

1 cup heavy cream


Preheat the oven to 400F.

Combine the flour, 1/2 cup of the sugar, salt and baking powder in a bowl. Cut in the butter with a pastry blender or fork until the mixture looks powdery.

Dump the mixture into the tart pan and pat it evenly making sure to fill in the fluted sides as well. Set aside.

Toss the plum slices with the lemon juice, then the remaining sugar and arrange the slices on the crust in an overlapping pattern filling in the entire surface.

Combine the coarse sugar, cinnamon, cloves, and almonds in a small bowl and sprinkle evenly over the top of the plums.

Place the tart on a rimmed baking sheet.


  1. Olivia Zarnack's avatar

    Olivia Zarnack

    Hi Mary Ann,

    Love your show for many years & cook many of your recipes.

    You make this Tart sound so simple & am excited to make this, but would love to see picture of baked finish.

    Thank you & have a sunny day!


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