Plum Tart With Almond and Olive Oil Crust Recipe

Name: Plum Tart With Almond and Olive Oil Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup extra virgin olive oil, plus more for brushing pan; 1/4 cup sliced almonds ( 3/4 oz.); 1/2 cup confectioners sugar; 2 Tbs. dark brown sugar; 1 tsp. grated lemon zest; 1/4 tsp. salt; 1 cup all-purpose flour; 1 egg yolk; 2 tsp. almond extract; 4 plums (about 1 1/4 lb.), halved and sliced; 4 Tbs. honey, divided; 1 large egg; 1/2 cup light cream or half-and-half; 1 tsp. vanilla extract; 1/4 tsp. cinnamon

Servings: persons

⅓ cup extra virgin olive oil, plus more for brushing pan
1/4 cup sliced almonds ( 3/4 oz.)
1/2 cup confectioners sugar
2 Tbs. dark brown sugar
1 tsp. grated lemon zest
1/4 tsp. salt
1 cup all-purpose flour
1 egg yolk
2 tsp. almond extract
4 plums (about 1 1/4 lb.), halved and sliced
4 Tbs. honey, divided
1 large egg
1/2 cup light cream or half-and-half
1 tsp. vanilla extract
1/4 tsp. cinnamon

1
To make Crust: Place 1/3 cup olive oil in freezer 20 minutes.
2
Preheat oven to 350F.
3
Brush 9-inch tart pan with removable rim with olive oil.
4
Finely grind almonds, confectioners sugar, brown sugar, lemon zest, and salt in food processor.
5
Add flour, and process 10 seconds to mix.
6
Whisk together egg yolk, chilled olive oil, almond extract, and 1 Tbs.
7
cold water in bowl.
8
Add olive oil mixture to flour mixture, and pulse several times, or until dough looks like damp crumbs.
9
Press crumbs with fingers evenly and firmly into sides and bottom of prepared pan.
10
Place pan on baking sheet, and bake 15 minutes.
11
Press dough down lightly with back of fork if it has puffed.
12
To make Filling: Arrange plum slices in circular pattern over Crust.
13
Drizzle with 2 Tbs.
14
honey.
15
Bake 20 minutes.
16
Whisk together egg, cream, remaining 2 Tbs.
17
honey, vanilla, and cinnamon in bowl.
18
Pour over plums.
19
Bake 25 to 30 minutes, or until custard is set and plums are soft.
20
Cool in pan.
21
Serve at room temperature, or chill in refrigerator.

1122

kcal

Calories

Fat

183

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: ⅓ cup extra virgin olive oil, plus more for brushing pan, 1/4 cup sliced almonds ( 3/4 oz.), 1/2 cup confectioners sugar, 2 Tbs. dark brown sugar, and more.

Yes, Plum Tart With Almond and Olive Oil Crust 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 With Almond and Olive Oil Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions