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Summer Plum and Almond Tart

  • 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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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







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