Plum Tart

Juicy, caramelized plums combine with fresh lemon zest and a nutty crust in this easy plum tart. Feel free to use walnuts, almonds or hazelnuts in the crust to complement the fruity plum flavor.

Plum Tart
Photo: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
Active Time:
30 mins
Total Time:
2 hrs 30 mins
Nutrition Profile:


  • 2 ½ pounds plums (about 11 plums), pitted and cut into eighths

  • 1 recipe Walnut Pastry Dough, at room temperature and not divided

  • 6 tablespoons granulated sugar, divided

  • 3 tablespoons super-fine almond flour

  • 3 tablespoons all-purpose flour

  • 2 teaspoons lemon zest

  • ½ teaspoon almond extract

  • ¼ teaspoon salt

  • 3 tablespoons unsalted butter, cut into 1/4-inch pieces

  • 2 tablespoons plum or apricot preserves

  • 1 tablespoon water


  1. Arrange racks in center and lower third of oven; preheat to 425°F . Coat an 11-inch tart pan with a removable bottom with cooking spray. Arrange plums in an even layer on a large rimmed baking sheet. Bake on the lower oven rack, stirring once, until tender, about 15 minutes. Set the plums aside; reduce oven temperature to 375°F.

  2. Place 2 overlapping sheets of plastic wrap on a work surface. Set pastry dough in the center and cover with 2 more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove the top sheets of plastic and invert the dough into the prepared pan, letting excess dough hang over the edges. Gently press the dough into the bottom and sides of the pan. Pull off plastic wrap. To trim excess dough, run a rolling pin over the top edge of the pan. Place the tart pan on a large rimmed baking sheet.

  3. Combine 4 tablespoons sugar, almond flour, all-purpose flour, lemon zest, almond extract and salt in a small bowl; sprinkle in an even layer over the bottom of the prepared crust. Arrange the cooled plum pieces over the sugar mixture; dot with butter pieces. Sprinkle with the remaining 2 tablespoons sugar. Bake on the center rack until the filling is bubbly and the crust is golden brown, about 1 hour, covering with foil during the last 10 to 15 minutes to prevent overbrowning, if necessary.

  4. Combine preserves and water in a small saucepan; bring to a simmer over medium heat. Brush the preserves mixture over the tart filling. Let the tart cool on a wire rack, about 45 minutes. Remove the pan sides; serve the tart warm or at room temperature.

To make ahead

Cover and refrigerate for up to 3 days.


11-inch tart pan with removable bottom

Associated recipe

Walnut Pastry Dough

Nutrition Facts (per serving)

275 Calories
13g Fat
38g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 275
% Daily Value *
Total Carbohydrate 38g 14%
Dietary Fiber 2g 7%
Total Sugars 19g
Added Sugars 9g 18%
Protein 4g 8%
Total Fat 13g 17%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Vitamin A 462IU 9%
Vitamin C 9mg 10%
Vitamin E 1mg 4%
Folate 15mcg 4%
Vitamin K 7mcg 6%
Sodium 245mg 11%
Calcium 21mg 2%
Iron 1mg 6%
Magnesium 24mg 6%
Potassium 201mg 4%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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