Italian Plum Tart Recipe

I made Plum Tarts that vanish off the table faster than polite conversation at dinner so keep scrolling.

I’m obsessed with this Italian Plum Tart because it tastes like late-summer stubbornness you can shove onto a plate. I love the tart skin cracking and the jammy center, the contrast of butter and fruit that makes me want another slice right away.

Baking With Plums feels like a tiny rebellion against plain desserts. And Plum Tarts are the kind of thing I bring to parties knowing people will fight over the last piece.

I even cave and mention ingredients I care about, like 1/2 cup cold unsalted butter, cubed (115 g) and zest of 1 lemon. Pure fruit joy.

Ingredients

• All purpose flour: gives crust structure, so it holds the plums without falling apart.
• Granulated sugar: balances tart fruit with clean, simple sweetness.
• Fine salt: lifts flavors, makes the whole tart taste less flat.
• Cold unsalted butter: creates flaky bits and that lovely buttery crumb.
• Egg yolk: adds richness and helps the dough bind without toughness.
• Ice cold water: Basically, it brings the dough together when needed.
• Almond flour: adds moist, nutty depth and a tender crumb under the fruit.
• Sugar for frangipane: sweetens the almond filling without being cloying.
• Butter for frangipane: makes the filling creamy and decadently soft.
• Egg for frangipane: binds the almond cream into a custardy layer.
• Pure vanilla extract: a warm, familiar note that ties things together.
• Lemon zest: brightens the frangipane and cuts through the sweetness.
• Fresh plums: juicy, slightly tart stars that blister and caramelize beautifully.
• Apricot jam: Plus, it gives a glossy, sticky finish to the top.
• Fresh lemon juice: wakes up the jam and adds a bit of zing.
• Powdered sugar: optional dusting for a pretty, bakery-style finish.
• Pinch of salt for frangipane: balances the sweetness and boosts almond flavor.

Ingredient Quantities

• 1 1/4 cups all purpose flour (150 g)
• 1/3 cup granulated sugar (65 g)
• 1/4 teaspoon fine salt
• 1/2 cup cold unsalted butter, cubed (115 g)
• 1 large egg yolk
• 1 to 2 tablespoons ice cold water, only if needed to bring dough together
• 3/4 cup almond flour or finely ground blanched almonds (75 g)
• 1/3 cup granulated sugar for frangipane (65 g)
• 1/3 cup unsalted butter, softened for frangipane (75 g)
• 1 large egg for frangipane
• 1 teaspoon pure vanilla extract
• zest of 1 lemon
• about 1 1/2 to 2 pounds fresh plums, halved and pitted (8 to 10 medium plums)
• 2 to 3 tablespoons apricot jam, warmed and strained for glazing
• 1 tablespoon fresh lemon juice (for glazing)
• powdered sugar for dusting, optional
• a pinch of salt for the frangipane

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9 inch springform pan for easy serving, you’ll thank me later, or use a cake pan if you dont mind wrestling with the tart.

2. Make the crust: in a bowl whisk 1 1/4 cups all purpose flour, 1/3 cup granulated sugar and 1/4 teaspoon fine salt. Cut in 1/2 cup cold cubed unsalted butter with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea sized bits.

3. Mix in 1 large egg yolk and, only if needed, 1 to 2 tablespoons ice cold water just until dough comes together. Dont overwork it. Press into a disc, wrap and chill 20 to 30 minutes.

4. Roll or press chilled dough into the prepared springform so it covers bottom and about 1/2 inch up the sides. Patch any cracks, prick the bottom lightly with a fork and chill 10 minutes while you make the filling.

5. Make the frangipane: cream 1/3 cup softened unsalted butter and 1/3 cup granulated sugar until light. Beat in 1 large egg, 1 teaspoon vanilla extract, zest of 1 lemon and a pinch of salt. Fold in 3/4 cup almond flour until smooth.

6. Spread the frangipane evenly over the chilled crust, smoothing the top with a spatula. It will be slightly thick and pasty, that is right.

7. Prepare plums: halve and pit about 1 1/2 to 2 pounds fresh plums (8 to 10 medium). Arrange them cut side up and snugly on top of the frangipane, overlapping slightly. Tuck any loose slices in, they will sink a bit but not too much.

8. Bake on the middle rack for about 35 to 45 minutes until frangipane is set and crust golden and the plums are tender. If the edges brown too fast tent loosely with foil.

9. Warm 2 to 3 tablespoons apricot jam with 1 tablespoon fresh lemon juice, strain if you want it smooth. Brush the hot tart with this glaze as soon as it comes out of the oven to give shine and help keep the fruit from drying.

10. Cool in the pan on a rack until nearly room temperature before releasing the springform. Dust with powdered sugar if you like. Serve warm or at room temp. Leftovers keep covered in the fridge for a few days.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 9 inch springform pan (or a cake pan if you dont have one)
3. Mixing bowls (one large for crust, one medium for frangipane)
4. Pastry cutter or your fingers (to cut the cold butter into the flour)
5. Measuring cups and spoons (for flour, sugar, butter, etc)
6. Rubber spatula or offset spatula (to spread the frangipane smoothly)
7. Pastry brush (to glaze with warmed apricot jam)
8. Baking rack (to cool the tart before releasing the springform)

FAQ

Italian Plum Tart Recipe Substitutions and Variations

• All purpose flour (1 1/4 cups): swap with pastry flour for a flakier crust, or use cake flour for a more tender crumb, or try a 1 to 1 gluten free blend if you need GF. If you use whole wheat pastry flour the tart will be a bit denser and nuttier.
• Cold unsalted butter (for crust): can be replaced with chilled vegan butter or solid coconut oil (use the same weight). Shortening works too for extra flakiness but it wont have butter flavor, so add a pinch of salt or a little vanilla to help.
• Almond flour (3/4 cup): substitute with hazelnut flour or finely ground blanched cashews for a different nutty note, or use almond meal if that’s what you have (it will be slightly coarser and give more texture).
• Apricot jam (for glazing): use peach or apricot preserves, strained to remove chunks, or warm a mild orange marmalade and mix with lemon juice. You can also brush with clear honey thinned with a little lemon juice if you want a simpler glaze.

Pro Tips

1) Chill the crust well, like at least 30 minutes. If it cracks when you press it into the pan don’t panic, press the bits back together with your fingers or a little extra egg yolk, then chill again. Too warm and it’ll shrink or get greasy.

2) If your plums are super juicy, toss the halves in a tablespoon of almond flour or 1 teaspoon cornstarch before arranging. It soaks up excess juice and keeps the frangipane from getting soggy, without changing the flavor.

3) Keep an eye on the edges while baking. If the crust is getting dark before the center is set, loosely cover the outer rim with foil after 20 to 25 minutes. The center should still have a slight wobble when done, it firms as it cools.

4) Warm the apricot jam with the lemon, strain it, then brush the tart twice while it’s hot. First light coat to seal, wait a minute, then a second for shine and extra protection. It makes the fruit pop and stops it from drying out.

5) Let it cool mostly in the pan before releasing the ring. If you try to unmold it piping hot the frangipane can tear or the fruit will slide. Room temp is fine, but warm is best for serving.