• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Plum Tart - Martha Stewart Living

  • Recipe Submitted by on

Category: Desserts, Fruit, Pies

 Ingredients List

  • Pate Sucree (separate
  • -recipe), chilled
  • 3 tb Almond paste (about 3 oz)
  • 1 tb All-purpose flour
  • 1 1/4 lb Santa Rosa plums (4 or 5),
  • -pitted and sliced into
  • -1/4-inch-thick wedges
  • 2 ts Sugar
  • 1 lg Egg yolk beaten with 1 T
  • Heavy cream, for egg wash
  • 1/4 c Plum or red-currant jam


1. Heat oven to 375'. Set a 4 1/2-by-14-inch bottomless tart form on a
parchment-lined baking sheet. Roll out pastry to 1/8 inch thick, it should
be about 3 inches longer and wider than tart form. Roll pastry onto pin and
unroll over form; let extra dough hand over the edge. Fit dough into form.

2. Crumble almond paste evenly over pastry and sprinkle flour evenly on
top. Neatly overlap sliced plums in a fish-scale pattern on top of flour
and sprinkle with sugar. Fold sides of pastry over plums and tear to create
a 1-inch free-form edge. Chill for 10 to 15 minutes. Brush pastry with egg
wash. Bake until crust is golden brown and fruit is bubbling, about 35

3. Meanwhile, heat jam and 2 T water in a small saucepan over medium heat.
Remove from heat and strain if necessary, discarding fruit solids. Brush
warm glaze over fruit. Cool slightly, remove tart form, and serve.

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