Fresh Plum Tart

August 10, 2012

Plums are in season and I wait all year so I can make my mother’s fabulous plum tart. This recipe comes from my latest cookbook Ciao Italia Family Classics and if you like this, you will love the over 200 other recipes in the book.

Fresh Plum Tart

Makes one 9 inch tart

Preheat the oven to 400F.

Butter a fluted tart pan with removable bottom and set aside.



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

¼ cup coarse white sugar

½ teaspoon ground cinnamon

¼ teaspoons ground cloves

1/3 cup sliced almonds

2 egg yolks

1-cup heavy cream


Combine the flour, ½ 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.

Bake the tart for 15 minutes.

Meanwhile whisk the egg yolks in a small bowl with the heavy cream. Slowly Pour evenly over the top and bake 30 minutes longer or until the top is golden brown (You may have a little cream mixture left over).

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.

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