plum almond tart

i happened to buy some plums the other day, and unfortunately as always i can never eat all of the fruit i buy before it goes bad. this happens to be a very good excuse to bake things though. and i recently arrived in berlin to house sit a friend’s apartment which just so happens to have a nice real-size oven. i have lived for the last two years in student housing and had to survive with only a toaster oven. to celebrate having a big girl kitchen for once, i had to bake something full-size.

(adapted from this recipe from oprah)



1 1/4 c. all-purpose flour

1/4 c. ground almonds

2 tbsp. sugar

3-4 tbsp. very cold water

7 tbsp. butter, cut into small pieces and chilled


8-12 plums, depending on size, pitted and cut into thick slices

3 tbsp. sugar

3 tbsp. all-purpose flour

1 tsp. cinnamon

1/4 c. marzipan, roughly cut into small cubes (optional)

you will need a 9 inch springform pan


to make crust: stir together flour, ground almonds, and sugar until combined. using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture is crumbly. the butter pieces should be no bigger than pea-size. using a fork, stir in the cold water, 1 tbsp. at a time. it should be just enough to hold the dough together without being too wet. form the dough with your hands into a ball, then flatten into a thick disk and wrap in plastic. chill in the fridge for about an hour, or up to 24 hours if you are making the tart tomorrow.

preheat oven to 425 degrees. in a separate bowl toss the plum slices, and marzipan pieces if you want, with 1 tbsp. of sugar and 1 tbsp. of flour. let sit for 10 minutes or so, stirring once or twice.

meanwhile, roll out the dough to about 11 inches in diameter on a floured surface or on a big piece of parchment paper (i like this because it makes the dough easier to transfer to the baking pan). fit the dough into the pan.  pierce the bottom of the shell all over with a fork.

in a small bowl, stir the remaining 2 tbsp. sugar and 2 tbsp. flour with the cinnamon. sprinkle half of this mixture over the bottom of the crust. now arrange the plums in concentric circles on the crust. evenly sprinkle the pieces of marzipan over the plums if you didn’t already add them to the plums yet. then, sprinkle the rest of the cinnamon, sugar, and flour mixture over it.

bake 10 minutes, then reduce heat to 350 degrees, and continue baking for another 35-40 minutes. the crust should be slightly golden, and the plums should be a little bubbly. if the crust starts to burn early, cover the edges with strips of foil.


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Filed under autumn, dessert, fruit, pastry, recipes

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