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    Home / Desserts / Ice Cream & Frozen Treats

    Almond Plum Tart with Cardamom Ice Cream

    Published Oct 10, 2010

    Jump to Recipe Print Recipe

    slice of plum tart with cardamom ice cream
    I had high hopes for plum season this year. Though not my favorite fruit for eating, their sweet-tartness makes them lovely for baking into desserts (and we are all about desserts, yes we are.) I plotted all summer long, daydreaming of frangipane tarts, lavender-plum ice cream, cornmeal crusted galettes, tarte tatin, cobbler, sugar plum cake...

    close up of fruit halves
    Things got off to a bad start when Jay’s mom’s Santa Rosas and Elephant Hearts, which we’d eaten pounds upon pounds of last year, all ripened simultaneously... while we were at music camp. Then other fuits elbowed their bossy ways into the kitchen: pesky peaches, meddling huckleberries, and those dastardly pink pearls. I thought I had all kinds of time left, and kept expecting to see more than just a handful of pluots in the market, or the green guys that showed up in our box, then remained rock-hard for a month. At one point, sugar plums appeared (which I expected to see more of after all the other varieties had petered out) only to disappear after a week.

    slices of plums on chopping board
    I’ve heard that plum trees tend to produce on an every-other-year basis, so maybe the entire west coast is on the same lame schedule. But what do I know about fruit trees and their whims? I live in San Francisco with one-square-foot of steel-slatted outdoor space (i.e., the fire escape).

    almonds and flour in a bowl
    Anyway, I determinedly snapped up some Black Kats, Elephant Hearts and Flavor Richs to make this simple tart, which requires only 4 - 6 plums. The recipe comes from Alice Medrich’s Pure Dessert, and though I may be a loser for waiting so long to make it, this delight is a pure win.

    hand pressing down crust
    The dough, which comes together in just moments in the food processor, bakes up into a sort of big, chewy cookie-like confection. Dotted with tender, baked plums, it drinks up the juices of this notoriously liquid-when-baked fruit. The flavor has the same nubby, nutty qualities of a financier, only much faster to mix up.

    sliced plums on tart
    This rustic tart is good warm or at room temp. It makes an elegant dessert with a scoop of spicy cardamom ice cream melting alongside, or, sans glace, it’s not too sweet to make into breakfast, perhaps with a dollop of creme fraiche.

    tart baking
    I go a bit nuts (as it were) for cardamom this time of year. The warming spice is a nice way to carry the dregs of summer fruits into the crisp days of fall. This ice cream steeps toasted green cardamom pods in the custard base, then adds some ground cardamom for pretty, grey flecks and extra flavor.

    top down short of plum tart
    If you're going the make-your-own-ice-cream route, other flavors to consider are honey, lavender, vanilla, or noyaux (bitter almond or apricot kernal), which all pair nicely with plums and almonds.

    cardamom seeds
    If you’ve missed the boat on plums this season, don’t fret too much; the cardamom ice cream would be at home on any apple, fig, pear, quince or pumpkin dessert, or even paired with chocolate. Or make a turkish affogato of sorts by pouring a shot of espresso over a scoop.

    fork cutting through plum tart

    For more fruit tart recipes:

    • Gluten Free Lime Curd Tart
    • Baked Raspberry Mascarpone Tart {gluten-free}
    • Pomegranate Tart with Hibiscus, Lemon, and Almond Flour Crust {gluten-free}
    • Rustic Rhubarb, Almond, and Honey Tart {Gluten-Free}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this almond-plum tart recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 2 votes

    Rustic Almond-Plum Tart

    Print Recipe Pin Recipe
    This fruit tart is the thing of dessert dreams!
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total: 1 hour
    Servings: 8 servings.

    Ingredients

    Rustic Almond-Plum Tart

    • 1/2 cup almonds (blanched or unblanched; whole, sliced or slivered), lightly toasted and cooled
    • 3 tablespoons cold, unsalted butter, cubed, plus a bit of softened butter for greasing the pan
    • 1/2 cup plus 1 tablespoon whole wheat or spelt flour
    • 1/4 cup all purpose flour
    • 2/3 cup sugar (I used turbinado), plus 1 tablespoon for sprinkling
    • 3/8 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 egg
    • 1/2 teaspoon almond extract
    • 4 large or 6 smaller ripe plums or pluots, halved, pitted, the halves cut into 2 or three pieces each
    • powdered sugar and sliced almonds for deco (optional)

    Toasted Green Cardamom Ice Cream (makes about 1 quart, 8 - 10 servings)

    • 2 tablespoons green cardamom pods
    • 1/4 vanilla bean, split and scraped
    • 1/4 teaspoon ground cardamom
    • 1 1/2 cups half and half
    • 1/2 cup sugar
    • 4 egg yolks
    • pinch salt
    • 1 cup cold, heavy cream

    Instructions

    Rustic Almond-Plum Tart

    • Position a rack in the center of the oven and preheat to 375º. Generously grease a 9 or 10” tart, cake, or pie pan, or oven-safe skillet.
    • In the bowl of a food processor, combine the almonds, flours, 2/3 cup sugar, salt and baking powder. Process until the almonds are very finely ground. Add the butter pieces, egg and almond extract. Pulse until the mixture begins to clump and resembles damp sand. Dump into the greased baking vessel and press evenly over the bottom (don’t press up the sides of the pan, though.)
    • Leaving a 1/2” lip around the outer edge, arrange the plum slices in concentric circles over the dough. Sprinkle the tart with the remaining tablespoon of sugar. Bake the tart for about 45 minutes, until the plums are oozily collapsing and the pastry turns golden brown.
    • Let the tart cool a bit. Optionally sprinkle with powdered sugar and almond slices, then cut into wedges and serve, with cardamom or other ice cream, or a bit of whipped cream or creme fraiche.
    • The tart keeps well for up to several days at room temperature or in the fridge.

    Toasted Green Cardamom Ice Cream

    • Toast the cardamom pods in a medium saucepan over medium heat, shaking the pan regularly, until golden and fragrant, 2 - 3 minutes. Add the vanilla, ground cardamom, and half and half. Heat over a medium flame until steaming, and bubbles form around the sides of the pan, swirling occasionally. Cover and steep 30 minutes.
    • Pour the cream into a large bowl or quart-sized measuring cup. Place a fine mesh sieve over the top. Set aside.
    • In a medium bowl, whisk together the yolks, sugar and salt. Reheat the half and half. Gradually pour into the yolks, whisking constantly. Return the mixture to the pan and cook, stirring constantly with a heat-proof rubber spatula, until the mixture just starts to ‘stick’ (form a film on) the bottom of the pan, and/or registers 170º on an instant read thermometer.
    • Immediately strain the mixture through the sieve and into the cold cream. Optionally chill the mixture in an ice bath to cool it down quickly, and place in the refrigerator for at least 4 hours, or up to a couple days.
    • Optionally chill the ice cream base in the freezer for 30 minutes prior to churning, then spin in an ice cream maker. ‘Cure’ in the freezer for at least an hour, until firm enough to scoop. The ice cream is best eaten within a week or two, but will keep for up to a few months. (Place a piece of parchment paper on the surface of the ice cream to prevent ice crystals from forming.)

    Notes

    Adapted from Pure Dessert.
    Timings are based on the plum tart.
    Nutritional values are based on one of eight servings of plum tart.

    Nutrition

    Calories: 219kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 3gCholesterol: 35mgSodium: 75mgPotassium: 142mgFiber: 1gSugar: 20gVitamin A: 275IUVitamin C: 3.1mgCalcium: 38mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Rustic Almond-Plum Tart

    Adapted from Pure Dessert

    Makes 8 servings

    1/2 cup almonds (blanched or unblanched; whole, sliced or slivered), lightly
    toasted and cooled
    3 tablespoons cold, unsalted butter, cubed, plus a bit of softened butter for greasing the pan
    1/2 cup plus 1 tablespoon whole wheat or spelt flour
    1/4 cup all purpose flour
    2/3 cup sugar (I used turbinado), plus 1 tablespoon for sprinkling
    3/8 teaspoon baking powder
    1/4 teaspoon salt
    1 egg
    1/2 teaspoon almond extract
    4 large or 6 smaller ripe plums or pluots, halved, pitted, the halves cut into 2 or three pieces each
    powdered sugar and sliced almonds for deco (optional)

    Position a rack in the center of the oven and preheat to 375º. Generously grease a 9 or 10” tart, cake, or pie pan, or oven-safe skillet.

    In the bowl of a food processor, combine the almonds, flours, 2/3 cup sugar, salt and baking powder. Process until the almonds are very finely ground. Add the butter pieces, egg and almond extract. Pulse until the mixture begins to clump and resembles damp sand. Dump into the greased baking vessel and press evenly over the bottom (don’t press up the sides of the pan, though.)

    Leaving a 1/2” lip around the outer edge, arrange the plum slices in concentric circles over the dough. Sprinkle the tart with the remaining tablespoon of sugar. Bake the tart for about 45 minutes, until the plums are oozily collapsing and the pastry turns golden brown.

    Let the tart cool a bit. Optionally sprinkle with powdered sugar and almond slices, then cut into wedges and serve, with cardamom or other ice cream, or a bit of whipped cream or creme fraiche.

    The tart keeps well for up to several days at room temperature or in the fridge.

    Toasted Green Cardamom Ice Cream

    Makes about 1 quart, 8 - 10 servings

    2 tablespoons green cardamom pods
    1/4 vanilla bean, split and scraped
    1/4 teaspoon ground cardamom
    1 1/2 cups half and half
    1/2 cup sugar
    4 egg yolks
    pinch salt
    1 cup cold, heavy cream

    Toast the cardamom pods in a medium saucepan over medium heat, shaking the pan regularly, until golden and fragrant, 2 - 3 minutes. Add the vanilla, ground cardamom, and half and half. Heat over a medium flame until steaming, and bubbles form around the sides of the pan, swirling occasionally. Cover and steep 30 minutes.

    Pour the cream into a large bowl or quart-sized measuring cup. Place a fine mesh sieve over the top. Set aside.

    In a medium bowl, whisk together the yolks, sugar and salt. Reheat the half and half. Gradually pour into the yolks, whisking constantly. Return the mixture to the pan and cook, stirring constantly with a heat-proof rubber spatula, until the mixture just starts to ‘stick’ (form a film on) the bottom of the pan, and/or registers 170º on an instant read thermometer.

    Immediately strain the mixture through the sieve and into the cold cream. Optionally chill the mixture in an ice bath to cool it down quickly, and place in the refrigerator for at least 4 hours, or up to a couple days.

    Optionally chill the ice cream base in the freezer for 30 minutes prior to churning, then spin in an ice cream maker. ‘Cure’ in the freezer for at least an hour, until firm enough to scoop. The ice cream is best eaten within a week or two, but will keep for up to a few months. (Place a piece of parchment paper on the surface of the ice cream to prevent ice crystals from forming.)

    slice of plum tart with fork

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Anonymous says

      October 13, 2010 at 12:08 am

      I so love your blog! The recipes are great & the photography is amazing. Thanks for making me smile.

      Reply
    2. alanna says

      October 13, 2010 at 5:53 am

      Thank you for making me smile - so sweet!

      Reply
    3. Amelia says

      October 14, 2010 at 4:59 pm

      Such a great dessert, different than any tart I've had, and super easy. I can see myself tucking this recipe away to be used for years to come. Score!

      Reply
      • Alanna says

        June 25, 2012 at 5:11 am

        That's awesome, A! I feel the same way. : )

        Reply
    4. DaniG says

      January 30, 2013 at 5:23 am

      thankyou, I just made this for the first time with freshly picked plums from the tree. I've used it on my blog (and linked back to your page, hope that is ok).

      regards, Dani @ Sunday Best

      Reply
      • Alanna says

        January 30, 2013 at 6:46 pm

        I'm so glad you liked the tart, and thank you for the link love!

        Reply
      • DaniG says

        February 03, 2013 at 12:06 am

        my nectarine tree has just come into season and guess what I'm making again! Will let you know the result.
        Dani G

        Reply
      • Alanna says

        February 03, 2013 at 2:08 am

        Nice! Please do!

        Reply
    5. Yoga Mayu says

      June 25, 2014 at 7:20 pm

      Ok, I will try today to make this..... xo

      Reply
      • Alanna says

        June 26, 2014 at 2:43 am

        Yay! Let me know how it goes. xo!

        Reply
    6. Aria Alpert Adjani says

      July 04, 2014 at 3:38 pm

      I made the crust using a mild olive oil instead of butter and it was wonderful. Thank you. Such a super simple delicious recipe. Gave you a shout out and some link love too! :)

      http://saltyspicybitterandsweet.com/swaddled-that-heffer-mama-needs-her-sleep/

      Reply
      • Alanna says

        July 04, 2014 at 10:32 pm

        Yay! Your variation is gorgeous, and I'm so glad to know that olive oil works in the crust. Thanks!!

        Reply
    7. Yael says

      August 14, 2015 at 5:17 pm

      Hi Alanna! I mentioned this recipe on my post about plum cakes/tortes/tarts. I thought you'd like to check it out! http://nosherium.com/2015/08/plum-delicious-afternoon-tea-week-cake/

      Reply
      • Alanna says

        August 17, 2015 at 1:30 am

        Aw! Thank you so much for the share.

        Reply
    8. Roshni says

      June 07, 2017 at 9:14 am

      I did a deep dive into your recipe archive in search of a way to use up all the plums I bought from Berkeley Bowl, and I'm so glad I found this one. I was planning on sharing it with some co-workers, one of whom is vegan, so I successfully subbed 3 tbsp oil for the butter and 3 tbsp aquafaba for the egg. It's simple and beautiful!

      Reply
      • Alanna says

        June 07, 2017 at 3:14 pm

        Aw, I'm so glad you found this oldie but goodie and that those substitutions worked - thanks so much for sharing them!

        Reply

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