Plum Tart

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I am very, very disappointed with this recipe and normally I love Ina's food and use a number of her recipes. The crust was very dry and even adding an additional egg only made it clump up in some places and was bone dry in others. Also, there was way, way too much of the crumble/crust. I didn't use but 2/3rds of it and it was still so dry that you couldn't hardly eat it. The plums completely disappeared and I did take another writer's suggestion and added some sugar to them to make them a bit syrupy. A big waste of time and ingredients. I would put no stars put you have to pick at least one to post a review.

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Made this 3 times for 3 different groups to use up italian prune plums off the tree this year. Easy to make, everyone loved it. I added some cinnamon and clove to the last one, added flavor.

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I loved it and served it with a dollop of whipped cream. Easy and used pecans instead of walnuts as that's all I had.

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Great Foundation Recipe! I made this on a sunday evening after being given some frozen prune plums. I'm not a fan of fruit desserts apart from the occasional apple crmble/crisp, so decided to make a prune crisp. However after making that topping I was still a bit undecided, wanting to try my hand at making a tart. So when I found this recipe I decided to combine the two.

I followed the recipe with just a few additions of 1/8 tsp each of salt, cinnamon and nutmeg, like other reviewers suggested, just really because I like the flavour of the latter two spices. I also added just a pinch of brown sugar and creme de cassis to my plums, as in Ina's plum crunch recipe. I only used half of the mixture as I had less than 1 cup of plums and was making individual tarts for 2, so I froze the rest. I baked the tarts in creme brulee tins and topped with my crumble topping, after 25 mins in the oven I had a delicious "original" dessert! YUMMY!

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Very good and very easy. I worked the mixture with my hands for good consistency. I used Almond Meal since I had it, instead of walnuts. First batch was with juicy Santa Rosa plums and it was best flavor. Second time with pluots so I tossed it with some plum jam to boost the flavor up. Will make again.

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This desert is a wonderful way to enjoy plums. The prep time for me was about 45 minutes, but well worth it.

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I have made this tart numerous times and except once which I forgot it in the oven and it burnt a bit, it has come out perfectly EVERY single time and I have had countless people asking for the recipe. I use this recipe as is without changing a thing and it is just perfect. I do test the plums before buying them to make sure they have the right amount of tartness for me. Other than that it is a big success and I recommend it completely.

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Amazing dessert!!!! You can't mess this up. I have made it several times and with all kinds of fruit. Always comes out great. I do like to crumble a little extra butter on top before i bake it to make sure the top is not too dry.

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This was surprisingly disappointing from Ina. I love the method,but next time: (1 less flour, (2 a rougher chop for the walnuts (more texture would have been nicer, (3 a little pre-dusting with sugar for the plums, (4 I'm going to layer the plums on their sides and see if that makes the top a little more moist, and (5 add just a little cinnamon & nutmeg to the topping. I think these tweaks will make a big difference.

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Did not like this recipe at all. Yuck. The crust lacked flavor and the plums were soooo tart and i let them macerate in sugar before i used them, so im sure her version without sweetening the plums would have led to even more tart plums. i don't like tart desserts at all unless they are balanced well with sugar which this one was not. i love ina, just not this recipe.