Plum Tart

Summary: I cannot adequately describe my love for this tart nor am I willing to tell you how many I make and eat during plum season. Suffice it to say that this is a truly outstanding, scrumptious, perfect, should-be-your summer dessert! Regular red and/or black plums work well in this as does a combo of rhubarb (about 2 stalks) and apricots (5-6; try velvet apricots if you can find them). Recipe by Amanda Hesser.

Yield: one 9" tart


  • 1½ cups plus 2 tablespoons all-purpose flour
  • ¾ teaspoon kosher salt, divided
  • ¾ cup plus 1 teaspoon sugar, divided
  • ¼ cup olive oil
  • ¼ cup vegetable oil
  • 2 tablespoons milk
  • ½ teaspoon almond extract
  • 2 tablespoons cold unsalted butter
  • 20 small Italian plums (1½ to 2 lbs) or 6-8 regular black or red plums (or see note above regarding the use of rhubarb and black velvet apricots)


Heat the oven to 425° Fahrenheit. In a bowl, stir together 1½ cups flour, ½ teaspoon salt and 1 teaspoon sugar. In a small bowl, whisk together the oil, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not overwork it.

Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to the edge of the pan. It should be about ⅛-inch thick all around.

In a bowl, combine ¾ cup sugar, 2 tablespoons flour, ¼ teaspoon salt and the butter. Using your fingertips, 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; they should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for about 35 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is a nut brown.

Cool on a rack. Serve warm or at room temperature or eat it cold, straight from the fridge!