Fresh Plum Tart/La Torta di Susine Fresche



  • 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
  • 8 large fresh plums, halved, pitted and cut into 1/4-inch thick slices
  • 1 Juice oflemon
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup coarse white sugar
  • None
  • 1/3 cup sliced almonds
  • 2 egg yolks
  • 1 cup heavy cream
  • Ingredients


  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. Combine the cinnamon, coarse sugar, cloves, and almonds in a small bowl and sprinkle evenly over the top of the tart.
  5. Bake the tart for 15 minutes.
  6. 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.
  7. Remove the tart from the oven and cool on a rack for 10 minutes. Cut into wedges and serve warm.

This recipe was featured on Season 21 - Episode 2111.

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



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.


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!


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.

John H

listen… Marianne’s recipe is great… And loves improvisation! This tart recipe as kevin says it is not as easy as it seems. I’ve made this tart now twice second time I made two deep dish tarts following his lead on the double layers. I do like the suggestion of crushing toasted almonds into sliced plums and I also blind bake my crust 5 minutes first.
this is a very good crust recipe.I also add a capful of vanilla extract to the custard mix to finish.


I have made this tart 20 to 30 Times for my family,parties or work. I like Marianne improvise the recipe is a suggestion and you need to make it with your heart I have tried many other frhits and combinations. Relax and enjoy making foods!!!!


I like doing this tart in a 9″ springform pan so I can jack up the sides really high and really layer the plums.

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