Plum Tart

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I don’t know what it’s like where you are, but here, it’s July, and that can only mean one thing, it’s stone fruit season! And I am a girl who loves her stone fruits. Because I also like fruit desserts, and flavorful cakes for breakfast, I made this adaptation of Ina Garten’s Plum Tart. I used a combination of yellow and red plums in order to get a tangy rather than overly sweet flavor from the plums. It makes a wonderful dessert when served warm topped with ice cream, but it’s equally good at breakfast or brunch alongside a nice cup of coffee.

Plum Tart

Adapted from Ina Garten

2 c. flour

¾ c. chopped pecans

¾ c. light brown sugar, packed

Pinch ground cinnamon

12 T. cold unsalted butter (1 1/2 sticks), cubed

1 egg yolk

1 lb. Melissa’s Plum Bites, pitted, quartered

1 lb. Melissa’s Honey Jade Plums, pitted, quartered

Preheat the oven to 400°F.

Combine the flour, walnuts, sugar, and cinnamon in the work bowl of a food processor; pulse to combine. Add the butter and egg yolk. Pulse until crumbly.

Press 1½ c. of the crumb mixture in an even layer into the bottom of a 9.5" springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 45 to 55 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.