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Jun 19, 2005 10:26 PM

Plum Tart = Plum Delicious (w/ before photo)

  • c

We went out to eat last night w/ my in-laws in honor of father's day, but returned home to indulge in my homemade dessert, a plum tart.

After seeing and tasting the beautiful varieties of plums at my farmer's market, I bought a pound each of 3 kinds (pluot, dolly, blanking on the third), and returned home to find the linked recipe from Epicurious. Below is the before baking photo, so you can see the uncooked plums in all their glory. The pluots are greenish brown outside/luscious red inside, dollies are chartreuse outside/pale yellow inside, and I wish I could remember the name of that third one...

The recipe is for 2 9-in. tarts, so I modified it for my 11-in. pan. Followed the crust recipe to a T and used 2/3 of the dough. Modified the filling by using: 2/3rd the amount of everything, half granulated sugar and half packed brown sugar, tapioca starch (2:1 tapioca to corn starch ratio). Used my plum mix (quartered) as opposed to the Italian prune plums, which I'm sure would be great when/if I can get my hands on them later in the season. Firm, less juicy plums work well, I think.

Recipe worked w/o a hitch. While it may seem like it contains too much sugar in the dough and filling, plums can be tart and needed that balance. If plums are particularly sweet, then consider reducing the sugar. A deep grape aroma filled our house that heralded the start of summer...

The result was determined by all eaters to be a keeper. There are so many different ways to tweak this. I'm thinking of adding some ground almonds or gingersnaps in lieu of some of the flour in the crust next time. Almond extract in the filling might also be nice. Make this while you still can!



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  1. See all the juices that leach out? That's why you need corn or tapioca starch to thicken. Make sure to bake until juices bubble. Makes its own glaze and sets up nicely w/in the hour.

    Before serving, I warmed it up a bit in the oven. Scoop of cold vanilla ice cream was the perfect accompaniment.


    12 Replies
    1. re: Carb Lover

      Thanks, Carb Lover... my stomach is growling right now! Beautiful tart and beautiful photos.

      One question: does anyone know the difference between pluots and apriums? I suspect they are both plum/apricot hybrids, but one has plum skin and the other apricot skin. How does that happen?

      1. re: Kirk

        I was going to say, pluots are plum/apricot hybrids, according to the link below, more plum than apricot, and apriums are the other way around. I'm normally skeptical of such gimmicks (ie grape-tasting apples), but they really are good! Better living through science. Stupid names, though.

        And beautiful pictures, CL.


        1. re: Jess


          By the way, the grape flavored apples are actually injected with the grape flavoring. And they are horrible!

          1. re: Jess

            Thanks, Jess. I'm all for science merging w/ agriculture in the name of good (which is subjective, of course). Never had a pluot before, but I was taken by the flavor and color immediately. Who knew there were so many different types of pluots. My pluots were the Flavor Supreme type. Interestingly, they were medium sweet before baking, but after baking, had more of a zing b/c I think their skins contain a good amount of acid.

            1. re: Jess

              I still haven't lived down calling them ploo oh, thinking I was ever so Continental and sophisticated.

              The guy at the farmers' market fruit stand politely corrected me (without even one guffaw)

          2. re: Carb Lover

            Wow!! It looks incredible. Much better than the picture on epicurious and probably tastes better too. I'll have to try this one too. King Arthur Flour has an almond flour that I have used in tarts. I special ordered it but you could probably find it in Whole Foods or other specialty grocery stores.

            1. re: Tracy L.

              Thanks for the tip. Will keep a look out for it. When you've used it for tart crust, do you use all almond flour or a mix of almond and AP? I'm worried that the almond flavor won't be as noticeable as if I used ground almonds. Plus ground almonds might give it some nice texture.

              1. re: Carb Lover

                The recipe I have uses 25% of the flour as almond flour. The crust tastes very cookie-ish. The almond flour that I use is made of pulverized almonds. However, I think the ground almonds might be more pronounced.

            2. re: Carb Lover
              babette feasts

              Do you have Maury Rubin's Book of Tarts?

              I recommend it.

              1. re: babette feasts

                I don't own the book but have heard about it; thanks for the rec. Link to Amazon below for those interested, but make sure to use CH link to buy so they get a commission. It has gotten raves on Amazon!

                Given how much I love tarts, I really may buy it. All too often I flip through my cookbooks w/ small dessert sections in the back and can't find a simple tart recipe or a darn thing I want to make!


                1. re: Carb Lover
                  Caitlin McGrath

                  The tarts at City Bakery, Maury Rubin's bakery in New York City, are themselves a stellar recommendation for "Book of Tarts," which is a beautiful book to look at, as well. (I have the book, but haven't had a chance to use it yet.)

              2. re: Carb Lover

                Love the before and after photos! You've inspired me.

              3. That picture is pornographic.



                1 Reply
                1. re: Chino Wayne

                  Glad I could be of service in your daily food porn intake. ;-) Hang in there w/ that diet...

                2. carb lover, your pictures are a delight. thanks for the detailed & loving descriptions you always post.

                  i'm here in germany, where plum tart season (in southern germany, 'zwetschgendatschi') hasn't yet begun. i think i always detect a note of cinnamon in plum tarts here, but that's more of a fall-type thing.

                  think ground almonds in the crust would be super. maybe with a hint of cardamom?

                  1. FANTASTIC photos AGAIN Carb friend was a still photographer and your pics. are the best!! Did you like the tart???

                    2 Replies
                    1. re: 4chowpups

                      Thanks, 4chowpups. Another pic below for you to enjoy. I never was into photography before taking pics w/ my new camera six months back. Now my family thinks I'm a little nuts w/ my food pics. I'm sure there's more that I could do w/ this thing, but that will come w/ time.

                      Yes, we adults enjoyed the tart alot. I should qualify that my niece and nephews (ages 5-8) weren't that excited about it, so not so kid-appealing, I suppose. I got a "that was very good" from my MIL which equates to a big rave.

                      Even w/ all that sugar, it was on the tart side since the pluot skins got more acidic w/ baking. The sweet cold ice cream was a good match. If the tart had turned out too sweet, I was prepared to serve it w/ some tangy creme fraiche. The crust was one of the better ones I've made in a while. Flaky but firm, not soggy, good flavor. One thing I would do differently next time is to remove the foil on top towards the end of baking (while still protecting the crust) so that the juices can evaporate a bit and the plum fringes caramelize.


                      1. re: Carb Lover

                        Oh. My. God. I can't believe you made me look at this photo at 9:30 at night. Now I have to run to the fridge for a snack. Sigh. I don't even like fruit pies most of the time!

                        Please don't let anyone talk you out of taking more food photos!