Ina Garten Italian Plum Tart Recipe

This Ina Garten Italian Plum Tart Recipe is a buttery and fruity dessert, which uses Italian plums and a homemade shortcrust. It’s a classic, foolproof recipe, ready in about 55 minutes.

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Ina Garten Italian Plum Tart Recipe Ingredients

For the crust:

• 1¼ cups all-purpose flour
• ⅓ cup granulated sugar
• ¼ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter (cold and diced)
• 1 large egg yolk
• 1–2 tablespoons ice water

For the filling:

• 8–10 Italian plums (halved and pitted)
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon all-purpose flour
• 1 tablespoon unsalted butter (diced)
• Optional: 1 tablespoon turbinado sugar for extra crunch

How To Make Ina Garten Italian Plum Tart Recipe

1. Make the tart dough: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add cold butter and pulse until crumbly. Add egg yolk and 1 tablespoon of ice water. Pulse until dough begins to form. Add extra water if needed. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Prepare tart shell: Preheat oven to 375°F (190°C). On a floured surface, roll dough into an 11-inch circle. Fit into a 9-inch tart pan. Press evenly and trim excess. Prick the base with a fork. Place the pan on a baking sheet.
3. Add the plums: Toss halved plums with sugar, cinnamon, and flour. Arrange cut-side up in concentric circles over the crust. Dot with diced butter.
4. Bake the tart: Bake for 35–40 minutes until the crust is golden and the plums are tender. Sprinkle turbinado sugar during the last 10 minutes if using.
5. Cool and serve: Let the tart cool on a wire rack for 15–20 minutes before removing the ring. Serve warm or at room temperature with whipped cream, vanilla ice cream, or crème fraîche.

Recipe Tips

• Can I use other plums?: Yes, any small firm plums will work. Just ensure they’re not too juicy.
• How to avoid soggy crust: Sprinkle a bit of ground almonds or breadcrumbs on the crust before adding fruit.
• Best way to slice plums: Halve and remove pits. No need to peel.
• Can I make the dough ahead?: Yes, chill for up to 2 days or freeze for up to 1 month.
• How to serve leftovers: Reheat slices in a 300°F oven for 5–7 minutes.

What To Serve With Italian Plum Tart

This tart is delicious on its own or with simple accompaniments:

• Vanilla ice cream
• Sweetened whipped cream
• Crème fraîche
• Dusting of powdered sugar
• Hot coffee or tea

How To Store Italian Plum Tart

Refrigerate: Store covered in the refrigerator for up to 3 days.

Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw and reheat in the oven before serving.

Plum Tart Nutrition Facts

• Calories: ~320
• Fat: ~16g
• Carbohydrates: ~42g
• Protein: ~4g
• Sugar: ~20g
• Sodium: ~130mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use store-bought crust?
Yes, but homemade gives a richer, flakier texture.

Do I need to peel the plums?
No, the skins soften and add color and flavor during baking.

Can I use frozen plums?
Yes, thaw and pat dry before using.

Is this tart best warm or cold?
Either works! It’s excellent warm with ice cream or chilled with coffee.

Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for the crust.

Try More Recipes:

• Ina Garten Pumpkin Banana Mousse Tart Recipe
• Ina Garten Apple Spice Cake Recipe
• Ina Garten Elephant Ears Recipe