| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 3/4 pound Italian prune plums, quartered and pitted
- 2 tablespoons Minute tapioca
- 2 tablespoons creme de cassis liqueur
- 1 3/4 cups sugar, divided
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 385 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 1 g |
| Sugar | 50 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 132 mg |
Reviews
Crust is hard as a rock – my mom always made plums on a yeast base which is much better. I will try that instead
This is the best plum tart recipe. I have been making it for the past three years in June when the plums are at their best. I used a little over a tablespoon of cornstarch rather than tapioca. Omitted the liqueur, and used about 1/4 cup less of sugar for the plums. It always comes out fantastic! And I don’t have springform pan!
Love this recipe. I couldn’t find the tapioca and took the advice of another reviewer and used cornstarch. In case you don’t know (and I didn’t) minute tapioca is a thickener. Don’t skimp on the bottom crust because if it’s too thin the plum juice might get under it and it’s like cement on the springform pan. (Mine is soaking).
September is often the only month for Italian plums, so I had to make this recipe now! PFOE-free nonstick 9″ springform pan from Sur La Table worked well. Minute Tapioca—(neither my local Cub Foods or Rainbow Foods had it), but Byerly’s Foods had it. Used the cheaper Reese Tapioca instead. A specialty liqueur shop at the Mall of America didn’t know what creme de cassis was, but a liquor shop had DeKuyper in the Schnapps section. Use the big $10 bottle to make kirs/kir royales to serve with the tart. Cub cashier didn’t know what they were. We found out they’re called Italian prunes, or Italian prune plums. Let’s just say that in MN there aren’t a lot of adventurous eaters—this is the land of “hotdish” after all.
Maybe there’s too much sugar in the crust & not enough flour? The refrigerated leftover tart’s crust was like hard caramel—hard to cut and difficult to chew. In the mixer the crust formed a solid mass—it didn’t become small, dry, crumbs. It was delicious and I’d make it again!
Maybe there’s too much sugar in the crust & not enough flour? The refrigerated leftover tart’s crust was like hard caramel—hard to cut and difficult to chew. In the mixer the crust formed a solid mass—it didn’t become small, dry, crumbs. It was delicious and I’d make it again!
This was delicious! I did make a few changes: I didn’t think there were enough plums so used about 11/4 pounds and after reading the reviews, reduced the sugar to 1/2 cup. I also reduced the sugar in the crust to about 3/4 cup. The recipe didn’t specify, but after arranging the plums in the crust, I didn’t pour in the juices left from letting the plums sit for 15 minutes.
Made this w/ gluten-free flour and subbed homemade vanilla for liqueur – super yummy w/ a scoop of ice cream! Even better the next day!
Ended with a tin of gloop! By the time I set aside 3/4 cup of dough for the top I ended up with a very thin base. I needed more plums to fill the base. I cut back on the sugar for the plums as I could not believe it needed so much. Even an extra 10 minutes baking and leaving overnight didn’t help.
It tastes good, but wish I had used a tart pan instead of the springform. Can’t for the life of me get the sides to release the bottom, because of the sticky mix. It’s also overly sweet and I even reduced the sugar a bit.
Delicious, but you may break a tooth, because the crust got very hard after sitting for awhile.
This is a terrific recipe! The only substitution I made was to use cornstarch instead of tapioca since I didn’t have any in the house. The tart was not too sweet and really showcased the flavor of the Italian plums without overwhelming them. It was delicious!