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, berry plum cobbler, plum crisp, sugar plum cake...
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 fruits 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 CSA 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.
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 unfortunate 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).
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.
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.
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.
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.
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.
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.
Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Rustic Almond-Plum Tart
Print Recipe Pin RecipeIngredients
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
Nutrition
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.)
Anonymous says
I so love your blog! The recipes are great & the photography is amazing. Thanks for making me smile.
alanna says
Thank you for making me smile - so sweet!
Amelia says
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!
Alanna says
That's awesome, A! I feel the same way. : )
DaniG says
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
Alanna says
I'm so glad you liked the tart, and thank you for the link love!
DaniG says
my nectarine tree has just come into season and guess what I'm making again! Will let you know the result.
Dani G
Alanna says
Nice! Please do!
Yoga Mayu says
Ok, I will try today to make this..... xo
Alanna says
Yay! Let me know how it goes. xo!
Aria Alpert Adjani says
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/
Alanna says
Yay! Your variation is gorgeous, and I'm so glad to know that olive oil works in the crust. Thanks!!
Yael says
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/
Alanna says
Aw! Thank you so much for the share.
Roshni says
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!
Alanna says
Aw, I'm so glad you found this oldie but goodie and that those substitutions worked - thanks so much for sharing them!
Kyra says
This almond-plum tart is a hidden gem! I made it for the first time in July when my sister shared her bounty of plums with me. I love how simple and quick it is with such a phenomenal result. I've made it a dozen times since then with plums / plum + peach / plum + pluot and it's a crowd pleaser every time.
For my first try I followed your reader's tips of subbing oil for the butter (I used 3 tbsp canola + safflower oil), with Bob's Red Mill egg replacer for the egg, with success. Oil works nicely! This crust is especially good when it retains some moisture, so don't be afraid if it looks underbaked or is even slightly gooey at ~45 minutes. With the texture of freshly-ground roasted nuts with a little moisture it tastes like the inside of an almond croissant, which rates highly with me.
I've since made it in various iterations of butter + egg, gluten-free, vegan, and with Lakanto monk fruit sugar.
This crust recipe is very forgiving, and though the final bake texture varies in my iterations it's always really yummy. For my gluten-free flour substitutions I keep the same total volume, following ideas from a decade+ of baking your recipes. :) This is my general target substitution:
1/2 cup plus 1 tablespoon = mix of sweet rice flour, oat flour, buckwheat flour, + a little tapioca flour
1/4 cup all purpose flour = Bob's Red Mill 1:1 gluten free all-purpose flour
The specific proportions within that total volume are quite forgiving. If I don't have the 1:1 gf flour I use more of the others.
Other tips:
I discovered it's best if there is space between the fruit slices. More fruit isn't better here. Overcrowding increased the bake time and didn't allow the crust to rise between the slices.
A round of parchment paper helps prevent it from getting stuck to the pan. I coated the parchment with butter the last time I made it.
I'm very happy with both my vegan and butter + egg versions, made with gluten-free flours.
I prefer it with sugar instead of a monk fruit sugar substitute, but for those who are sugar sensitive monk fruit is my first choice. And don't skip sprinkling sugar over the plums just before baking. That helps balance the sweetness of the crust with the fruit.
I've added roasted pecans and hazelnuts to the almonds. My current favorite is mainly almonds with some pecans. I use almond extract every time.
This tart is now one of my go-to bakes. Another Bojon Gourmet dessert for the win! <3 <3 It deserves more attention. Maybe sometime I'll try making the ice cream to go with it. I do love cardamom. :)
Alanna Taylor-Tobin says
Awwww thank you so much Kyra for the lovely feedback on this recipe and for all your modification suggestions - brilliant!! I can't wait to try your variations when stone fruit come back into season. Though now I'm dreaming of making this with persimmon slices on top! Baking date soon?!