Fresh Plum TartClick to Play

Fresh Plum Tart

La Torta di Susine Fresche

Mary Ann Esposito

MAKES ONE 9 OR 10-INCH TART

Ingredients

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

Directions

Preheat the oven to 400°F.

Combine the flour, 1/2 cup sugar, salt and baking powder in a bowl. Cut in the butter with a pastry blender, food processor or fork until the mixture looks like coarse crumbs. The mixture will be very powdery. Pat the mixture evenly into a 9 or 10 inch well-buttered tart pan. Set aside.

Toss the plum slices with the lemon juice, then the 1/4 cup sugar and arrange the slices on the crust in an overlapping pattern filling in the entire surface.

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

Bake the tart for 15 minutes.

While the tart is baking, whisk the egg yolks in a small bowl with the heavy cream. Pour evenly over the top and bake 30 minutes longer or until the top is golden brown.

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

This recipe is from show 2111 – Exquisite Plums.

item recipe is featured in Episode 2111 of Season 21.

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Comments

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  1. linda's avatar

    linda

    | Permalink
    where is the rest of the receipe for plum tart? Would really like to have it!

    Thanks,
    Linda
  2. Gloria's avatar

    Gloria

    | Permalink
    I watched you make plum tart and prune cake today. They looked delicious and easy. My only regret is that I could not see them sliced. Just a suggestion.
  3. Kevin's avatar

    Kevin

    | Permalink
    Made this twice with purple and then red plums. I think it's great, but the second time I chopped the sliced almonds in the food processor a little. My friend and I found that the almond slices have the texture of beetle carapaces if left unchopped!
  4. Kevin's avatar

    Kevin

    | Permalink
    So now i've made this tart four times. have discovered that it is harder than it seems to get it right. Too many plums (to thick a layer) results in overly assertive acidic taste. Too few and it's obviously too doughy. I cut the plums one quarter inch thick, finding that I had to pile them in two layers to get them all in. The last tart was the least successful because I had really big and juicy plums. The third tart was best because even though I had two layers the plums were not as assertively flavored.

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