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Plum Tart Recipe

Plum Tart

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (106)

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Average Rating:

Total Reviews: 106

Showing 41-50 of 106

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  • on July 27, 2009

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    This tart was easy, delicious and really pretty.. My plums were sweet and juicy and worked perfectly. Thanks to the reviewers who noted the baking time seemed a bit long. Based on their experience, I set my oven for 30 minutes and found another 2 to 3 minutes was all I needed to finish it off. Another note, I don't like nuts so I substituted 3/4 cup of shredded coconut and it was wonderful.

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  • on July 04, 2009

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    I love this tart!

    Made it with perfectly juicy ripe plums and it turned out amazing. No need for extra sugar! I also did not have walnuts so I used pecans. It's very forgiving.

    But you can make this even easier. Just pulse all the crust ingredients in your food processor. A :30 crust.

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  • on May 02, 2009

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    I am a novice baker but I have to say this was a very easy recipe. This tart was not only delicious, but beautiful as well. My only advice is to make sure the dough is spread very evenly in the tart pan or sections will burn....

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  • on April 08, 2009

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    I made this last summer with beautiful seasonal plums. I wouldn't recommend making this with off season plums from another hemisphere because they taste awful. Make it during the summer!

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  • on March 27, 2009

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    I could not wait to try this dessert as it looked so delicious.
    Followed the instructions to a "T" and ended up with something horrible. The crust was fine, but the plums did not do anything for my dish. I think there should have been a caution to get really ripe and juicy fruit (whatever you use to get this tart juicy, otherwise you get no juice. I also agree it needed something and I added lemon zest and a little lemon juice over the fruit. Also a little salt to the dough. It does need more sugar to the fruit. All in all so disappointing, Ina.

    Save yourself heartache and get juicy fruit, like juicy apples, raspberries, blueberries, blackberries or juicy nectarines. The emphasis is on juicy. Also almost overcooked at 30 minutes in my oven.

    After two bites, this hit the garbage can. What a waste.

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  • on March 25, 2009

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    This tart was easy to make and absolutely delicious. Everyone loved it as many of Ina Garten recepies I have tried and were always a big hit. She is , in my opinion,the new Julia Child. Thank you for having her show Pat.

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  • on March 24, 2009

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    I read the reviews before making this recipe and I ended up trying it with apples instead of plums. Wow did that taste good!!! Just watch the sugar and butter melting in the pot!!! The color changes really fast so keep a good eye on it!

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  • on March 21, 2009

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    I used Splenda brown sugar with this recipe and it is fantastic. I brought it with me to a lunch where there were three other desserts, all loaded with chocolate, and the plum tart stole the show.

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  • on February 27, 2009

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    I love watching The Barefoot Contessa on the Foot Network and I've tried a number of her recipes after seeing how delicious they look on TV. My tastes and hers must just not align, because while I got lucky and used ripe, juicy plums, this tart wasn't as wonderful as I'd hoped. The crumble crust and topping is great, but the finished product does need "a little something" like whipped cream to put it over the top (or so my son said, and I have to agree. This tart didn't get eaten quickly, so after a few days the crust and topping got soggy from the plum juice. It still tasted all right, but the texture was off. My son preferred eating the raw plums that didn't get used in the tart.

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  • on February 19, 2009

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    This was so easy to make. I also made her armagnac ice cream to go with it. It was a sophisticated combination, but very doable. This would be a perfect dessert for a dinner party. Thank you, Ina. Your recipes are always a sure thing!

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