This delicious Italian Plum Tart from Ina Garten is a simple, rustic dessert with a buttery, crumbly crust and juicy, sweet-tart plums. It’s the perfect treat for late summer or autumn and comes together with just a few pantry staples. Serve it warm with a scoop of ice cream or enjoy it with your favorite coffee!
Recipe Ingredients:
- ¾ lb Italian prune plums, quartered and pitted
- 2 tbsp Minute tapioca
- 2 tbsp crème de cassis liqueur
- 1¾ c sugar, divided
- ¼ lb (1 stick) unsalted butter, at room temperature
- 1¼ c all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ¼ tsp baking powder
How To Make Italian Plum Tart?
- Preheat the oven: Set your oven to 350°F (175°C). Butter and flour a 9-inch (23cm) springform pan and place it on a baking sheet.
- Prepare the fruit filling: In a mixing bowl, combine the plums, tapioca, crème de cassis, and ¾ cup (150g) of sugar. Stir well and let sit for 15 minutes.
- Make the crumb mixture: Using an electric mixer with the paddle attachment, cream the butter and the remaining 1 cup (200g) of sugar on medium speed until light and fluffy.
- Mix the dry ingredients: In a small bowl, whisk together the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until small, dry crumbs form. Add the cold water and beat for another 30 seconds until the mixture forms large, moist crumbs.
- Assemble the crust: Set aside ¾ cup (150g) of the crumb mixture. Pour the remaining mixture into the prepared pan and, using floured hands, gently press it evenly over the bottom and 1 inch (2.5cm) up the sides.
- Arrange the plums: Place the plums in concentric circles over the crust, then sprinkle the reserved crumb mixture evenly on top.
- Bake the tart: Bake for 1 hour, or until the fruit is bubbling and the crust is golden.
- Cool & serve: Let the tart cool for 15 minutes, then remove the sides of the springform pan. Serve warm or at room temperature.
Recipe Tips:
- Use ripe plums for the best flavor : Slightly soft Italian prune plums work best, as they become sweet and juicy when baked. Avoid unripe plums, as they can be too tart.
- Let the fruit sit with sugar and liqueur : Allowing the plums to soak for 15 minutes helps release their natural juices and enhances the flavor of the tart.
- Don’t overmix the dough : The crust should be crumbly, not smooth like cookie dough. Mixing too much will make it dense instead of light and tender.
- Chill the dough for a crispier crust : If your kitchen is warm, refrigerate the dough for 10–15 minutes before pressing it into the pan. This helps prevent spreading.
- Bake until golden and bubbling : The tart is done when the crust is golden brown and the fruit juices are bubbling. If the top browns too quickly, cover loosely with foil.
How To Store Leftovers?
- Refrigerate: Let the Italian Plum Tart cool to room temperature before storing. Cover it tightly with plastic wrap or place it in an airtight container. Keep it in the fridge for up to 3 days. Serve chilled or let it sit at room temperature for 30 minutes before enjoying.
- Freeze: Wrap the cooled tart tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 2 months.
Nutrition Facts
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 52g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 3g
Check out More Recipes:
Ina Garten Italian Plum Tart
Description
This delicious Italian Plum Tart from Ina Garten is a simple, rustic dessert with a buttery, crumbly crust and juicy, sweet-tart plums. It’s the perfect treat for late summer or autumn and comes together with just a few pantry staples. Serve it warm with a scoop of ice cream or enjoy it with your favorite coffee!
Ingredients
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Butter and flour a 9-inch (23cm) springform pan and place it on a baking sheet.
- Prepare the fruit filling: In a mixing bowl, combine the plums, tapioca, crème de cassis, and ¾ cup (150g) of sugar. Stir well and let sit for 15 minutes.
- Make the crumb mixture: Using an electric mixer with the paddle attachment, cream the butter and the remaining 1 cup (200g) of sugar on medium speed until light and fluffy.
- Mix the dry ingredients: In a small bowl, whisk together the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until small, dry crumbs form. Add the cold water and beat for another 30 seconds until the mixture forms large, moist crumbs.
- Assemble the crust: Set aside ¾ cup (150g) of the crumb mixture. Pour the remaining mixture into the prepared pan and, using floured hands, gently press it evenly over the bottom and 1 inch (2.5cm) up the sides.
- Arrange the plums: Place the plums in concentric circles over the crust, then sprinkle the reserved crumb mixture evenly on top.
- Bake the tart: Bake for 1 hour, or until the fruit is bubbling and the crust is golden.
- Cool & serve: Let the tart cool for 15 minutes, then remove the sides of the springform pan. Serve warm or at room temperature.
Notes
- Use ripe plums for the best flavor : Slightly soft Italian prune plums work best, as they become sweet and juicy when baked. Avoid unripe plums, as they can be too tart.
- Let the fruit sit with sugar and liqueur : Allowing the plums to soak for 15 minutes helps release their natural juices and enhances the flavor of the tart.
- Don’t overmix the dough : The crust should be crumbly, not smooth like cookie dough. Mixing too much will make it dense instead of light and tender.
- Chill the dough for a crispier crust : If your kitchen is warm, refrigerate the dough for 10–15 minutes before pressing it into the pan. This helps prevent spreading.
- Bake until golden and bubbling : The tart is done when the crust is golden brown and the fruit juices are bubbling. If the top browns too quickly, cover loosely with foil.
Ina Garten Italian Plum Tart