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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 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. 


  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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