A plum tart recipe that’s a keeper!We’ve got plums aplenty on the island this time of year. Any settled land parcel worth its property taxes boasts at least one Italian prune plum tree, a vigorous dependable producer seemingly immune to the fussy issues of other fruit trees. You plant it, water it, and wait to be bombarded with fruit.
Plums are amazingly versatile and at home on any kitchen counter with a cookbook. The following plum tart recipe really isn’t a recipe at all; it’s a simple assemblage of good things in mere minutes, resulting in a sweet-tart treat for your taste buds.
RECIPE: Plum Easy Plum Tart
- Pie Crust (I like this no-fail pie dough recipe used in my pumpkin pie recipe)
- 2 pounds of prune plums (give or take)
- 1/4 cup sugar
- 1/4 cup butter
- Preheat oven to 425 degrees F
- Roll out pie dough
- Place dough in tart pan
- Trim excess dough from edges
- Slice plums in half, remove seeds
- Fill dough-lined tart pan with plums touching, facing up in a single layer
- Dust evenly with sugar
- Cut small cubes of butter and distribute evenly around plums
- With remaining dough cut a favorite cookie cutter shape and place on top of plums
- Bake on middle rack at 425 degrees F
- After 15 minutes, reduce heat to 375 degrees F
- Bake between 35-45 minutes or until plum juices bubble and crust is browned
- Cool before slicing.
- Add a dollop of ice cream.
Homemade ice cream, of course! Our plums have since been long done. It makes me quite anxious for next spring! I have a similarly simple plum tart recipe here that I use, except before the plums are laid out on the pastry, I take some almonds and sugar, blitz them in the food processor, until they form a sort of a loose paste-like consistency, and that’s spread on the pastry first, with the plums arranged on top. Adds a wonderful depth of flavor, and a little texture. Not that home grown plums need help in the flavor department though, but a fun twist! Almonds or not though…pass me a fork please, it looks delish! 😀
CVF, now you’re talkin’. While I love the simplicity of this recipe, I’m also a a guy who love the idea of more. The almond spread is right up my alley, sweet, crunchy, nutty and more. Yours will be my next version. Merci!
As if I need anything else on my to-do list with a wedding fast approaching, but I think I need to add this tart. Have not baked anything with plums yet this season. And I love the hearts!
Eileen, would love to see some wedding pics when the time comes, and when the mother of the bride has had time to recoup.
Too pretty to eat! Well…..
Do you know anyone with a plethora of plums? I need MORE! xox
Dana, I do believe Ms. Biondo has a loaded limb or two, check with her.
#14 is the most important step of all.
The hearts are delightful and they look delicious.
I love the sound of this tart, and the beautiful way it is presented. Certainly haven’t seen anything like this before.
Made this 3 times for 3 different groups to use up italian prune plums off the tree this year. Easy to make, everyone loved it. I added some cinnamon and clove to the last one, added flavor.
Great to hear Helen, and I’ll the added spice next time.