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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 51-60 of 106

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  • on October 22, 2008

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    I used ripe and somewhat soft plums so that they would be juicy. I know that some of the other reviewers noticed that they didn't get any juices while cooking- try to use riper/softer fruit. I thought the recipe was a stand out classic that can be used with different fruit in season. My husband and 3 boys loved it so much that I had to buy more plums for another tart!

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  • on September 01, 2008

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    This recipe was so easy, and my family LOVED the tart.

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  • on July 21, 2008

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    Wonderful! Also great with apples! My home grown plums were a little too tart- so I toss them with some brown sugar before filling the tart.

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  • on July 20, 2008

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    The tart was delicious and very easy to make. I didn't have any plums on hand, so I used fresh raspberries in the center of the tart and nectarines around the outer edge. I highly recommend the raspberries.
    We will definitely make this recipe again.
    Thanks!

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  • on June 29, 2008

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    My crust came out awesome, the crumble top was wonderful but my plums were dry and flavaorless. I guess she really means RIPE plums for this thing to work. The plums I used didn't develop any "bubbling" whatsoever, so I tried to help it along by poking the plums to help generate the juices, added some granulated sugar to the topping to help sweeten it up and drizzled the whole thing with brandy, covered it with aluminum foil (so the now browned topping won't burn, back in the oven and 10 minutes later I finally had a bubbling sauce of sorts. Not the best, but a good save with stinky plums I had to work with. I think I'll try this recipe again maybe in August when plums are very much in season and riper. I'm interested to try everyone else's suggestions with other fruit. Good luck everyone!

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  • on June 25, 2008

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    I am begining to love your show. At first I was not sure. But your recipes are really good. I also love the way you explan them . I really like your show now, you have another fan. This recipe is very easy and taste wonderful!

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  • on June 17, 2008

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    I used pecans and walnuts for this and was able to get the plums. What a great combination of the tart plums with the crust. I served it with unsweetened whipped cream and it was incredible. Great with coffee the next morning!

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  • on June 11, 2008

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    I SOMETIMES WONDER IF ALL THE PEOPLE WHO SAY THEY MAKE THESE RECIPES ACTUALLY DO. I HAD THE SAME PROBLEMS THAT 2 REVIEWERS: MONTSERRAT & GISELA DID. THE PLUMS WERE WAY TOO TART. EVERYONE SAYS YUMMY, YET THEY ADD ICE CREAM, USE DIFFERENT FRUIT, SUGAR, ETC. I WILL KEEP THIS RECIPE FOR THE DELICIOUS & EASY CRUST & CRUMBLE TOP.....WHAT COULD BE WRONG WITH 1-1/2 STICKS OF BUTTER. HOWEVER, I WILL PUT PEACHES, APPLES, OR SOME OTHER FRUIT IN IT NEXT TIME......PLUMS HAVE VERY LITTLE FLAVOR TO BEGIN WITH. IN THE END, I TOO HAD TO SPRINKLE THE TART WITH 10X SUGAR, OR IT WAS INEDIBLE! I ALSO FOUND THAT USING A PASTRY CUTTER WORKED BETTER THAN A MIXER, THE BAKING TIME WAS TOO LONG, & THE AMOUNT OF CRUMBS ON THE BOTTOM SHOULD BE INCREASED. FROM NOW ON I GUESS I SHOULD ONLY READ REVIEWS BY THE ABOVE NAMED LADIES!

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  • on June 09, 2008

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    I used a 9-inch tart pan instead of a
    9 1/2-inch pan and still followed the recipe exactly. I ended up with twice as much of the crumble as I needed, plus several extra plum slices. The juices seeping throughout made this a keeper!

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  • on June 08, 2008

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    This was easy and so delish...

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