Description
Ina Garten’s Italian Plum Tart brings rustic elegance to dessert tables with seasonal stone fruits nestled in a buttery, golden crust. Delicate plum slices create a simple yet sophisticated treat that welcomes summer’s sweet harvest right onto your plate.
Ingredients
Scale
Main Fruits:
- 0.75 pounds (340 grams) Italian prune plums, quartered and pitted
Dry Ingredients:
- 1.25 cups (156 grams) all-purpose flour
- 1.75 cups (350 grams) sugar
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 0.25 teaspoon baking powder
- 2 tablespoons Minute tapioca
Additional Ingredients:
- 0.25 pounds (113 grams or 1 stick) unsalted butter, at room temperature
- 2 tablespoons crème de cassis liqueur
Instructions
- Prepare the oven environment by heating to 350°F (175°C). Thoroughly coat a 9-inch (23cm) springform pan with butter and flour, then position on a baking sheet for stable handling.
- Create the fruit mixture by combining ripe plums, tapioca, crème de cassis, and of sugar in a mixing bowl. Allow the ingredients to macerate for 15 minutes, which helps intensify the fruit’s natural flavors and release juices.
- Develop the crumb base using an electric mixer with paddle attachment. Cream together butter and remaining of sugar until the mixture becomes light, airy, and significantly increased in volume.
- Sift together flour, ground cinnamon, salt, and baking powder in a separate bowl. Gradually incorporate the dry ingredients into the butter mixture on low speed, creating small, sandy crumbs. Introduce cold water and mix briefly until large, moist crumbs form.
- Separate and reserve of the crumb mixture for topping. Press the remaining crumb mixture into the prepared pan, using floured hands to create an even base and slightly raised edges extending 1 inch (2.5cm) up the sides.
- Artfully arrange plum slices in concentric circular patterns across the prepared crust. Evenly distribute the reserved crumb mixture over the fruit layer, ensuring complete coverage.
- Bake the tart for approximately 1 hour, monitoring until the fruit bubbles energetically and the crust transforms into a golden-brown hue.
- Allow the tart to rest and settle for 15 minutes after removing from the oven. Carefully release the springform pan’s sides and transfer to a serving plate. Enjoy either warm or at ambient temperature.
Notes
- Capture summer’s essence with perfectly ripe, slightly soft Italian prune plums bursting with natural sweetness and juiciness.
- Soak plums briefly in sugar and liqueur to unlock deep, complex flavor profiles that elevate the entire dessert experience.
- Gentle handling creates a delicate, crumbly crust that melts in your mouth, avoiding the pitfall of dense, overworked pastry.
- Strategic chilling prevents dough from spreading, ensuring a crisp, beautifully defined tart shell that holds its shape.
- Watch for golden-brown edges and bubbling fruit juices signaling the perfect moment to remove your tart from the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg