Plum Tart

Plum Tart

Plum Tart

I had peaches on my shopping list, because it is peach season. However, the ones I found did not look fresh or ripe, and had no smell to them. I am not sure what that is all about, but like a store-bought tomatoes there was no flavor. So what to do? I went through the market sniffing fruit. The plums I could smell and looked inviting so I brought home enough make a plum tart.

I have decided that Laura Calder’s tart crust is my go-to recipe. I was so happy with the apple tart recipe that the crust has become my favorite. I made some almond paste a while back. I divided it up into half-cup portions and put it in the freezer. Every time I make a tart I pull out some and use it. It saves time and effort, and it makes me feel efficient.

Glazed Plum Tart

Glazed Plum Tart

With a little sugar, lemon juice, and cornstarch I macerated the plums, then I took the juice and put it into the microwave, in 15-second increments to bring it up to a boil. When the juices comes to a boil cornstarch will thicken.  I saved a spoonful or two to glaze the top after I took it out of the oven and still hot. You can use another jelly like apple or apricot, but I kind of like the clean plum flavor.

Plum Tart

Plum Tart

Now I am still on a hunt for peaches, but this plum tart is plum delicious. It is so easy, I would encourage you to make one, or make whatever stone fruit smells the best because it is the season.

5.0 from 6 reviews
Plum Tart
  • Tart Shell
  • ½ cup butter
  • ⅓ cup sugar
  • ½ teaspoon vanilla
  • 1 cup flour
  • Filling
  • 6-7 plums
  • 3-4 tablespoons sugar – depends on the ripeness and your taste
  • 1 tablespoon lemon juice
  • 1 tablespoon corn starch
  • 4 tablespoon almond paste
  1. Mise En Place ~ Gather Ingredients
  2. Preheat the oven to 400°F/200°C.
  3. Make the crust
  4. Cream the butter and sugar.
  5. Stir in the vanilla.
  6. Gently mix in the flour.
  7. Press into the bottom of an 8-inch/20-cm spring-form pan, giving it about an inch/2.5cm rim.
  8. Sprinkle of almond paste; chill
  9. Bake for about 15 minutes until golden.
  10. Remove from the oven.
  11. Pit and slice plums
  12. Sprinkle with sugar, lemon juice, and cornstarch
  13. Macerate your plums.
  14. Place plum slices in concentric circles.
  15. Place the juice in the microwave and cook 15 seconds at a time until thickened.
  16. Spread over plums, but save enough to glaze the top of the tart when you remove it from the oven.
  17. Bake tart for 25-30 minutes.
  18. Remove and glaze with reserved plum juices.
Almond Paste

1-1/2 cups blanched almonds = 150 g.
1-1/2 cups confectioners' sugar = 262.5 g
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt
Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
Divide almond paste into ½-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Yield: 1-1/2 cups.

Recipe from Taste of Home

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46 Responses to Plum Tart

  1. Plums = my favorite summer fruit. I tried so hard to get a great plum tart in my Bonne Femme cookbook, but I was just never happy with my recipe (and I tested and revised it a gazillion times), so I left it out. I’m so glad you posted this one. It’s beautiful!

    • Ms. Lemon says:

      Wini, This was so good. I don’t mean it to sound like I am bragging, but only with good fruit, just mix it up and get out of the way.

      You must find a way to get them in your next book. 🙂


  2. What a beautiful tart and you are so right – if the peaches didn’t smell like peaches, leave them there. I’m so glad to have Laurie Calder’s pastry recipe. I really enjoy her television show.

    • Ms. Lemon says:

      Sam, We are having a difficult time getting a good peach, but the plums were delicious. Happy Birthday again.


  3. Hi Madonna!
    Thanks so much for coming by and taking the time to leave a comment. I appreciate every one of them!
    I LOVE plums . . . and had thoughts of using them in a dessert just a few days ago. And yours sounds so delicious!
    Thanks so much for sharing with us!
    I hope you’re having a great start to your week,

    • Ms. Lemon says:

      Suzanne, you always have good stuff at your house.

      The plums were so fragrant I just knew they would be good, and I knew from previous tarts that the crust is just a good recipe. Thanks for showing a little blog love. 🙂


  4. Kitty says:

    You’re so right, Madonna, your tart does look plum delicious!!! Your photos are so excellent…they should be in a magazine or cookbook. The tart crust sounds so easy, too. Wish I could share a slice with you.

    • Ms. Lemon says:

      Thanks so much Kitty, you are so kind. I can attest that the plums were good, I don’t know about the photos. It is nice of you to say so.


  5. Monique says:

    I love Laura’s fresh and beautiful this is..
    Again your words are so true..sniffing fruit:)
    We bought white peaches at TJoe’s while visiting the US and they were wonderful.

  6. Very, very yum – and so pretty, too! Now if only I could find some decent plums around here….

    • Ms. Lemon says:

      I thought plums would be in season for you. I am really having a difficult time finding homegrown peaches. I do not need to tell you, but for those that do not know, use what ever stone fruit smells good. Thanks for stopping by, I am always thrilled when good cooks have something good to say.

  7. Adri says:

    Oh my, but what a beautiful tart! I love plums. And I love Taste of Home. They really test their recipes very well, and are meticulous in their presentation.

    • Ms. Lemon says:

      I just keep thinking I will be making something with peaches, but they were not up to par, but those plums were perfect, so I just kind of got out of there way and ended up with a great tart. Thanks for visiting Adri.

  8. Lana says:

    Just looking at the pictures of your tart made me hungry. I’m sorry you haven’t been able to find good peaches! This looks delicious, and my husband loves plums!

    • Ms. Lemon says:

      Lana, please give this a try. The tart crust is my favorite go-to recipe and the plums did all the work. And, if you have a scoop of vanilla ice cream would take it over the top. 🙂

  9. Penny says:

    Thanks for the Laura Calder tart crust recipe. I love her recipes. Your plum tart looks great and I love the tip about the almond paste.

    • Ms. Lemon says:

      Penny, Laura is a treasure and the almond just bumps up the flavor. I wish I had known about it sooner. Thanks for stopping by.


  10. Those plums look gorgeous & the whole tart looks super yummy! I found your blog through the Project Parade link party. Glad I did! I’ve got to put this on my list. If you get a chance to stop by my blog sometime, I’d love it!

  11. Shaina says:

    This looks gorgeous! I love plums, but always have such a hard time finding really good, sweet, juicy ones. The next time I do though, I am SO making this tart!

    • Ms. Lemon says:

      I had the same problem with peaches this year. For some reason they have no smell. These I could smell them a table away. I knew they were the ones I should be buying.

  12. We had some really good plums a few days ago! Didn’t think to make a tart out of them, though (our peaches have been good, and blueberries fabulous, so we’ve been using those). We should though — plum tarts look great and have so much flavor. Thanks for this.

    • Ms. Lemon says:

      I do not know what our problem is with the peaches, but the plums were so right I knew I made the right choice. I guess the lesson is to use what is the best at the time. I have to say I am a little jealous if you have good peaches. I have a real weakness for a good tart and it makes me smile no matter what is inside. Thanks for stopping by John.

  13. Rattlebridge Farm--Foodie Friday says:

    Swoon. Your plum tart is plum beautiful!

  14. bj says:

    Not only does this look delicious, it is a beautiful dessert.

  15. Miz Helen says:

    Your Plum Tart is just beautiful and I can’t wait to try this amazing recipe. I only hope that mine would turn out nearly as good as your tart. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  16. Natasha says:

    This looks fun! We just got a spring form pan as a wedding present, but I haven’t been able to put it to use yet. If I can find ripe plums at the store this would be a great way to try out the pan!

  17. I never thought about using plums in a tart, although I have had a mirabelle tart i Lorraine, which is similar. I have a hard time finding peaches that I really like here…and I am in the peach state! lol You may not be able to ever get them, but Red Globes are by far the best to me and…shhhh!…don’t tell, but they are from South Carolina! …hugs…Debbie

    • Ms. Lemon says:

      Debbie, this tart is delicious, not because I am such a good cook, but rather the fruit was so good. Also Laura Calder’s tart crust.

      I am so happy to hear your information about peaches. I think big corporations have cornered the market and they are importing from Australia. I sure they have good fruit in Australia, but by the time it is shipped green it has no taste and smells like the packing material. I will be looking for Red Globes. Are they cling or freestone?

  18. I’m glad that I’m not the only one sniffing all the fruit lately. The sure sign of fruits or vegetables that have been picked too early is no smell. Your plum tart sounds wonderful with the almond paste added to the crust.

    • Ms. Lemon says:

      Karen, I live in Southern California. We should have access to almost any kind of fruit or vegetable yet it is getting more difficult to find that has not been engineered in some way. There are the farmers market, but even there you have to be careful. Many times sellers just go to wholesalers and then resell as something it is not. Frustrating…

      On a good note when fruit is good it will do all the work for you. Thanks for stopping by, I always appreciate your input.

  19. This looks so fancy! Yum. Pinned. Thanks for being a part of our party. I hope you can stop by tonight at 7 pm. We love having you!
    Happy Monday! Lou Lou Girls

  20. Wow! This is a fancy schmancy cake! Looks divine and your pictures are so inviting.

  21. Stephanie says:

    Looks beautiful and delicious!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  22. Miz Helen says:

    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

  23. Wonderful recipe! Featuring you tomorrow. Thanks for linking!!

  24. Winnie says:

    Gorgeous mouth-watering tart!
    And I just love baking with plums 🙂

  25. Just shared on my Facebook page. Thanks for linking!

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