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Summer Plum and Almond Tart

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This Summer Plum and Almond Tart reminds me of a pastry you would find in a cafe in Florence or Rome – that is to say it is slightly sweet and perfect with a strong cup of espresso. I discovered this Plum Tart last year towards the end of summer and ended up making it three more times before the plums completely disappeared for the season.

I absolutely love making and eating any type of fruit tart or fruit pie, particularly in the summer when stone fruit is in such abundance. As a result, I find myself making a pie or a tart at least once a week.

Are you intimidated by the thought of making this Summer Plum and Almond Tart ?

If you happen to be one of those people that couldn’t imagine yourself making a tart from scratch, fear no more. It is really quite easy as far as pies go. Firstly, he dough is softer and easy to handle, secondly, secondly, you do not even have to roll out the dough. You simply press the crust into the pie tin then give it a little decoration around the rim. Easy as pie!

Plum facts:

  • Buy the plums then let them ripen so they are very sweet
  • Many plums are ready to eat when they are still quite firm.
  • A ripe plum should feel heavy in your hand, with a little give.
  • Store them at room temperature but refrigerate once they are ripe.

Whenever possible, I suggest purchasing the plums and other produce from a certified farmers market. There are many around Los Angeles but I like  the Culver City Farmer’s Market because I know that I will be getting high-quality, fresh and mainly organic produce directly from the farmers. In addition to the excellent vendors at the Culver City Market, my good friend, Cynthia Ojeda runs it along with two other markets around Los Angeles.

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Summer Plum and Almond Tart

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  • Author: Lisa @ My Studio Kitchen
  • Total Time: 1 hour 15 minutes
  • Yield: 8 pieces 1x


A beautiful summer tart.




  • 1 cup all-purpose flour
  • ½ cup almond flour
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 large egg yolks
  • ½ cup (1 stick) cold unsalted butter, cut into pieces

3 1/2 ounces unsalted butter (softened)

  • 4 ounces granulated sugar
  • 2 fresh eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup almond flour
  • 10 ripe plums



  1. Whisk egg yolks and 1 tablespoon cold water in a small bowl, set aside.
  2. Place all purpose flour, almond flour, sugar, and salt the a bowl of a food processor and pulse for 5 seconds.
  3. Add butter to dry ingredients and run food processor in 2 second bursts until dough has the texture of breadcrumbs.
  4. Add egg yolk mixture and blend just enough to combine.
  5. Remove dough from bowl and knead dough on a lightly floured surface with your hands until it starts to come together. If necessary you can add up to 2 tablespoons of additional cold water if needed.
  6. Continue kneading until smooth.
  7. Press dough into bottom and up the sides of a 9″ tart mold.
  8. Trim excess dough and finish the edge by pressing down with a fork or crimping between your thumb and 2 fingers to create a fluted edge.
  9. Refrigerate for 30-60 minutes.


  1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  2. Beat the eggs in a separate bowl, and add the vanilla extract.
  3. Add eggs a little at a time to the creamed butter and sugar and mix until smooth.
  4. Combine the all purpose flour and almond flour.
  5. With a rubber spatula or wood spoon, fold the ground flour mixture into the creamed mixture until thoroughly incorporated.
  6. Heat the oven to 350º.
  7. Take the pastry crust from the fridge and spoon the creamed almond mixture into the bottom of the crust.
  8. Cut plums in half, remove the pit, then cut each plum half into 3 pieces (approximately 1/4″ thick).
  9. Start to place the plums, slightly overlapping each slice. Starting from the outer edge of the crust arrange in circles moving towards the center. Gently push each slice into the almond cream.
  10. Place the filled tart onto ta baking sheet and into the preheated oven. Bake for 45 minutes until the pastry is golden, brown and the plums are soft and have released their juice.
Let the tart to cool in the tin for 15 minutes, then carefully remove and put onto a plate or cake stand.
Filling and topping courtesy of
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes

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