Keyword: late summer plum tart

As peach season wanes and the late summer sun shines brightest, plums arrive in their multicolored splendor. They come in vibrant red, yellow, orange, green, and pink-purple colors.

Plums belong to the same family as peaches, nectarines and apricots. Over 2,000 varieties of plums exist, each with a diverse set of shapes and colors, and they are divided into the following six categories – Japanese, American, Ornamental, Damson, Wild, and European.

One of the best things about plums is how versatile they are. Both sweet and spicy recipes work well with them. Brown sugar, cardamom, nutmeg, and cinnamon are plums’ best friends.

Plums aren’t the summer darling of fruits and are underutilized. But that means you can easily use them to add an unexpected twist to traditional recipes.

Gently spiced, this plum tart celebrates the summer-into-fall season. Quartered and nestled into the batter, the plums soften into mulberry-colored pockets as they bake.

While a slice of this seasonal fruit tart needs no embellishment, a scoop of vanilla ice cream or some whipped cream doesn’t hurt.

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Late Summer Plum Tart

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Rating: 5
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Course

dessert

Cuisine

American

Keyword

late summer plum tart

Servings

MetricUS Imperial

Ingredients

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 cup unsalted butter, softened
• 1 cup + 2 Tbsp sugar, divided
• 1 large egg
• 1 tsp pure vanilla
• 1/2 cup milk
• 454 gm plums, pitted & quartered

Course dessert Cuisine American Keyword late summer plum tart Servings MetricUS Imperial Ingredients 1 1/2 cups flour 1 1/2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/2 tsp cardamom 1/2 cup unsalted butter, softened 1 cup + 2 Tbsp sugar, divided 1 large egg 1 tsp pure vanilla 1/2 cup milk 454 gm plums, pitted & quartered

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 F. Line the sides of a 9-inch springform pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, salt, cinnamon & cardamom.
3. In a large bowl, using an electric mixer, cream butter & 1 cup sugar until pale & fluffy, about 3 minutes. Add egg & vanilla; beat on low speed until well combined. Gradually add the flour mixture alternating with the milk. Beat on low speed until smooth & thick.
4. Transfer the batter to prepared baking pan & smooth the top with a spoon or offset spatula. Arrange plums on top, skin side up, in circular patterns. Sprinkle the remaining 2 Tbsp of sugar over plums.
5. Bake for 60 minutes or until golden on top & set in the center.
6. Remove from oven then remove sides from springform pan leaving the base in place. Cool completely on a wire rack. Slice & serve with ice cream or whipped cream if desired.