I often cook out of a need to use ingredients that are at their prime and just need to be used. That was the case this past week. I had a box of plums from Costco (how many times have I lamented an over-abundance of fruit for the very same reason?) and thought that the time had arrived. I decided to make a simple tart that would let the fruit shine and this did not disappoint.
I’ve only started using plums in baked goods in the past couple of years and it makes me realize I missed a lot of years of warm, yummy fruit goodness. The fruit is lightly sweetened so retains a nice sweet-tart taste and the filling sits atop a crust layer of sugar/nut/butter crumble that is also liberally sprinkled on top of the fruit filling; multiple layers of goodness!
I’ve also started my own cause. I didn’t peel the plums…cause I didn’t want to! I’ve stopped peeling the skins off of stone fruits and I have yet to hear someone complain…I know I’m certainly not!
Yield: Makes 10 to 12 servings
Plum Tart with Almond Crumble
Ingredients
Crust
- 1 cup all purpose flour
- 3/4 cup sliced almonds
- 1/4 cup sugar
- 1/3 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons chilled whipping cream
- 1 large egg yolk
Crumble
- 3/4 cup all purpose flour
- 1/2 ground almonds
- 1/2 cup (packed) golden brown sugar
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup sliced almonds
Filling
- 2 1/4 pounds plums (about 12), halved, pitted, sliced
- 1/2 cup sugar
- 2 tablespoons plus 2 teaspoons cornstarch
Preparation
For crust:
- Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
- Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
Crumble:
- Use food processor to thoroughly grind almonds. Add sugar in processor and mix thoroughly. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
- Combine plums with sugar and cornstarch in medium bowl; toss to blend well.
- Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
- Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)
- Serve plain or with a dollop of whipped cream
{ 15 comments… read them below or add one }
This is pure comfort food… plums are such a wonderful fruit to bake with. They’re the perfect consistency and they have a very slight tartness that lends itself well to a variety of different cooking methods. This tart looks wonderful and it showcases the plums beautifully!
Yay for not peeling fruit! I am sure this tart is delightful with the almond crumble. I am preferring crumbles to pies these days. I would rather have that tasty stuff on top than another hunk of pastry crust!
I love plums, and this looks like an absolutely delicious tart! I love that you left the skins on. I’m all about ease, and it looks like it totally works.
As I sit hear eating my fiber filled, heart healthy salad all I can think of is … “I want that tart…NOW!!” I love baking with plums and pluots during the summer and even into the fall when I can get good fruit. I’ve never topped a tart with the crumble but I will now after reading about and seeing yours – I can honestly taste it right now!!
As for peeling – way better if you don’t! Otherwise you can have a gloppy mess rather than a luscious dessert!
Anyone who complains doesn’t get seconds – that’ll shut ‘em up.
This sounds absolutely delicious. I’m gaining weight just reading your blog. I’m not sure how I feel about that but I just can’t stop coming back for more.
Oh to have a box of plums lying around! I think I have to agree about not bothering to skin them, and if anyone were to complain then you can keep a few extra over ripe plums around to deal with them ;)
oh wow very pretty tart love plums
This looks wonderful Barb! WONderful. That plum filling is so pretty and that almond topping is a great idea. yum
It was one of those I’ll throw this together moments that ended up with a WOW!
You may have started out faced with desperation but you ended up with plummy perfection. GREG
Thanks Greg; that is an exact summation!
Oh Lordy, Barbara this may be one of the prettiest most tempting, mouthwatering desserts I’ve ever seen! Ooooh don’t know if I can still get plums that are sweet and tangy. Extraordinary recipe and gorgeoys crumble. Will make it if I find plums!
Funny how this dessert was made out of desperation to use up fruit and was so very good. I did make it a few weeks ago and even though stone fruits are a bit on the wane here too; I saw some at the grocery the other day and decided to go for it.
That looks wonderful and I love plums baked with their skins on. This reminds me of something my nana used to make when we were little and she had a big old pear tree in her back yard. And plums in baking are awesome!
Thanks Mardi…though I seemingly have done nothing but eat sweets according to my recent posts; time for something warm and hearty like chili today!