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« Recipe: Plum Tart »

Plum Tart

Recipe adapted from Amanda Hessler,

Yield: 11 inch tart (8 servings)


1 1/2 cup plus 2 Tbsp all-purpose flour

3/4 t kosher salt

3/4 c plus 1 t sugar

1/4 c vegetable or canola oil

1/4 mild olive oil

2 Tbsp whole milk

1/2 t almond extract

2 Tbsp cold, unsalted butter

20 small Italian plums (1 1/2 to 2 lbs)


Heat oven to 425 degrees F

In a mixing bowl, stir together 1 1/2 c flour, 1/2 t salt and 1 t sugar.

In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen. Do not overwork the dough.

Transfer the dough to an 11-inch tart pan and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. It should be about 1/8 inch thick all around. Trim and discard the excess.

In a bowl, combine 3/4 c sugar, 2 Tbsp flour, 1/4 t salt and the butter. Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.

Arrange the plums in concentric circles, cut-side-up on the pastry, leaning against each other like fallen dominos; they should fit snugly. Sprinkle the sugar-butter mixture over top (it will seem like a lot).

Bake for 35-45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or at room temperature, preferably with generous dollops of whipped cream.