Plum Tart

Recipe by M. G.

Plum Tart

Top Review by TooAllergic

We served this at Thanksgiving instead of pumpkin or pecan pie! Can you believe it! I made my own pie crust and I used our for-desserts-only "pizza" stone and it gave it a nice, crisp bottom. I also poached pears in dessert wine and cut them in half and used them in the tart. The 2 TBSPs of sugar added a nice crunch to the top. The textures and flavors were amazing. Great recipe!

Ingredients Nutrition


  1. Heat oven to 450 degrees.
  2. With a rolling pin, roll almond paste between two sheets of wax paper into an 8 inch diameter circle.
  3. Unroll pie crust directly onto baking sheet.
  4. Peel paper from almond paste and center on top of pie crust.
  5. Arrange plums over almond paste in a circular pattern -- fill in center, (leaving a 2 in border of dough exposed around the sides to fold over top).
  6. Mix sugar nutmeg and sliced almonds and sprinkle over top.
  7. Fold edges of pie dough over plums, crimping dough along the top to hold in place.
  8. Bake 15 minutes, reduce oven to 375 degrees and bake another 25 minutes.
  9. Cool on a wire rack.
  10. Serve warm or at room temperature.
  11. Spectacular with cinnamon ice cream!

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