Plum Tart/Crisp Recipe

Name: Plum Tart/Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ripe red plums; 1 teaspoon freshly grated lemon zest; 2 cups all purpose flour; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1 cup walnuts, finely chopped and lightly toasted; 3/4 cup light brown sugar, firmly packed; ½ tablespoons cold unsalted butter, diced; 1 egg yolk

Servings: persons

1
PREP THE PLUMS: Preheat the oven to 400u00b0 F. Bring a saucepan of water to a boil. Submerge each plum in the boiling water for about 15 seconds. The skin will peel off easily. When all of the plums are peeled, cut them in half, lengthwise. Remove the pit. Quarter the plums and then toss them in a bowl with the lemon zest. Set aside.
2
MAKE THE CRUST/CRUMBLE: In a large bowl, combine the flour, cinnamon, nutmeg, salt, toasted walnuts, and brown sugar. Use you fingers to work the butter and egg yolk into the mixture until it becomes crumbly.
3
ASSEMBLE THE TART: Butter a 9 1/2-inch tart or pie pan. Press 1 1/2 to 1 3/4 cups of the dough into the bottom of the pie pan in an even layer. Arrange the plums on top of the crust in an even layer. Sprinkle the rest of the crust mixture on top of the plums.
4
BAKE AND SERVE: Place pie pan on a baking sheet and bake until the plums are bubbling and the crust is golden brown, about 45 to 50 minutes. Cool for at least 10 minutes. Serve right from the pan warm or at room temperature. A little scoop of vanilla ice cream on the side goes very well.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds ripe red plums, 1 teaspoon freshly grated lemon zest, 2 cups all purpose flour, 1 teaspoon cinnamon, and more.

Yes, Plum Tart/Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Plum Tart/Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions