Italian Plum Tart

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User Error perhaps? I made this exactly by the recipe and the instant tapioca didn't dissolve properly during baking. I had awful little lumps of gelatin in my tart. Not sure how this happened.

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This is a lot like my mother's Plum Streusel Cake recipe...and it's GERMAN! I may make today's version in a round tart pan just like Ina's doing so it's prettier for dinner with company tomorrow. Grab the prunes while they are still in season and give it a TRY!

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Fantastic recipe. I've been a fan for a while and this is a great example of why. Uncomplicated, but great quality ingredients in a fast, reliable recipe mean GREAT results! We are being extra careful at my house, so I used Spenla on the fruit (instead of 3/4 cups of sugar and whole wheat pastry flour. I left the crust/topping as written and it was flawless! A non-stick, spring-form pan helped too. I also substituted Grand Marnier for the creme de cassis just because it was in the pantry and I knew Ina would approve. I've learned a lot from this great lady over the years and I look forward to learning more! Thanks Ina!!!

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Unbelievably delicious. My mom has already requested it for Thanksgiving. I just added a bit of blueberry jelly (along with the other ingredients to the fruit while it was macerating, and also used half brown and half white sugar. Also, after arranging the fruit on the crust, I drizzled some of the macerating liquid on the fruit before adding the crust crumbles on top.

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This was terrific. Like many of Ina's recipes it's a simple preparation with basic ingredients, but somehow results in wonderful flavor and presentation. I did manage to find Italian plums, but didn't use the liqueur, instead adding some raspberry preserves. I did botch the dough slightly, getting a paste/batter instead of crumbs, but while this took a few points from the appearance of the tart it didn't harm the taste. The plum mixture did produce a markedly sticky juice, making it difficult to extract the tart from the pan despite liberal use of flour and butter. As I make this in the future I'm sure I'll hone the technique. The tart didn't last 8 hours in my house. A+ dessert.

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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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Tarts used to intimidate me but Ina made it sooooo easy. This is a fabulous and simple recipe. I plan to make it for my bridge group tomorrow! I used plums, nectarines and blue berries. I even made a savory tart....I'm a smart tart! Thanks Ina

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This is my daughter's new "favorite" dessert. I did make some modifications based on what I had. I used 1 lb strawberries instead of plums, peach schnapps for the cassis and added vanilla powder to the crust and vanilla extract to the strawberries.

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very good!