Friday, September 3, 2010

Rustic Plum Tart

It must be plum season because we got a whole bunch of them this month in our food co-op order*.

Only one problem... No one in the family is a big plum fan. The kids won't touch them. Katie doesn't care for them, and I'll eat them if there's nothing else around. However, I didn't want them to go to waste, so I decided to try baking with them.

During my time living in Germany, I often had Pflaumkuchen and quite liked it. I even tried making it once when Katie and I were newlyweds. I didn't think it was that bad. However, Katie didn't care for it, and I haven't made it again in the twenty years since.

I needed to try something new. I decided to wing it and combine a few things I'd seen on TV and make a rustic tart. I love the idea of "rustic" because no matter how your crust turns out, you can always say it's supposed to be that way.

The tart was incredibly easy to throw together, and I was very pleased with the result. I loved the plums, but I must say that the crust with the almond paste was my favorite part. Katie even liked the tart and said it was one of the best fruit tarts she's had. The kids, however, showed no interest or expressed their disgust. But, that was OK, it just meant more for Mom and Dad. For a couple evenings in a row after the kids had gone to bed,  Katie and I each enjoyed a warm slice of tart served with scoop of vanilla ice cream while watching British comedies on PBS.

This tart has made us fans of the plum. If you're not already a fan, give this tart a try, and see if it doesn't win you over.

I also love the deep purple and shades of orange the plums
turned as they were baked.

*We also received a bunch of nectarines I thought would be good in a recipe. But, alas... Katie likes nectarines, and I didn't get to them quick enough.

Rustic Plum Tart        


  • 1 9-in. pie crust (click here for a good recipe from Alton Brown, or just use one of those pre-made rolled up refrigerated pie crusts)
  • 1 8-oz. can almond paste
  • 3 medium black plums, each one cut into 8 wedges
  • 2 Tbsp. sugar
  • 1 tsp. nutmeg
  • 2 Tbsp. butter
  • 2 Tbsp. apricot jam
Preheat oven to 450°. Place pie crust on ungreased baking sheet. Form almond paste into a ball and flatten. Place between to sheets of plastic wrap. Using a rolling pin, roll paste into an 8-in. circle. Peel plastic wrap from almond paste, and place in center of pie crust. Arrange plums cut side up on almond paste. Combine sugar and nutmeg, and sprinkle over plums. Cut butter into small pieces and scatter over plums. Fold edges of pastry over plums, crimping dough. Bake for 15 minutes. Reduce oven temperature to 375° and bake 25 minutes more, or until crust is lightly browned and plums are tender. Remove to a wire rack to cool. Melt apricot jam in a microwave, and brush over plums. Tart is best served warm (and with a scoop of vanilla ice cream).

1 comment:

  1. That looks mighty tasty, and I think it would be pretty good with pluots (plum/apricot), which Belle and I just love!


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