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Ina Garten’s Italian Plum Tart

Ina Garten's Italian Plum Tart
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A buttery, tender pastry shell filled with ripe Italian plums, baked until caramelized and juicy. The tart is simple yet elegant, with a perfect balance of sweet and tart flavors. Serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream.

Ingredients

Scale
  • For the crust: 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter (1 stick), cut into small cubes
  • 1 large egg yolk
  • 2–3 tablespoons ice water
  • For the filling: 1 1/2 lbs Italian plums (prune plums), halved and pitted (about 12-16 plums)
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 tablespoon cold unsalted butter, cut into small cubes
  • 1 tablespoon apricot jam or jelly for glaze (optional)

Instructions

  1. Make the dough: In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter cubes and pulse until the mixture resembles coarse meal with some pea-sized butter pieces. Add the egg yolk and 2 tablespoons ice water; pulse until the dough just holds together when pinched. If too dry, add another tablespoon of ice water.
  2. Turn the dough out onto a lightly floured surface, shape it into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 days). Chilling relaxes the gluten and ensures a tender, flaky crust.
  3. Preheat oven to 400°F / 200°C. On a lightly floured surface, roll the dough into an 11-inch circle, about 1/8-inch thick. Carefully transfer it to a 9-inch tart pan with removable bottom, pressing into the corners and trimming excess. Prick the bottom all over with a fork to prevent bubbling. Freeze the lined tart pan for 15 minutes to set the dough.
  4. While the dough chills, prepare the plums. Halve the plums and remove the pits. In a bowl, toss the plums with 1/3 cup sugar, 1 tablespoon flour, and cinnamon (if using). Set aside for 10 minutes to macerate, which draws out juices and helps thicken the filling.
  5. Remove the tart shell from the freezer. Line the inside with aluminum foil or parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the foil and weights, then bake another 5 minutes until the bottom is just set and lightly golden. This prevents a soggy bottom.
  6. Arrange the plum halves in concentric circles, cut side up, snugly in the partially baked crust. Pour any accumulated juices from the bowl over the plums. Dot the top with the small butter cubes. The butter adds richness and helps caramelize the fruit.
  7. Bake at 400°F / 200°C for 35-40 minutes, until the crust is golden brown and the plum juices are bubbling and thickened. If the edges brown too quickly, tent loosely with foil. The plums should be tender but hold their shape.
  8. While the tart bakes, warm the apricot jam in a small saucepan with 1 teaspoon of water, then strain to make a smooth glaze. As soon as the tart comes out of the oven, brush the warm glaze over the plums for a shiny finish.
  9. Let the tart cool in the pan on a wire rack for at least 20 minutes before removing the outer ring. Serve warm or at room temperature. The tart can be sliced into 4 generous servings.

Notes

Store leftover tart loosely covered at room temperature for up to 2 days. To reheat, place in a 350°F / 175°C oven for 5-10 minutes. The tart can be frozen after baking and cooling: wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight and reheat in the oven before serving.

Nutrition

Keywords: Italian plum tart, plum tart recipe, Ina Garten tart, dessert tart, summer fruit tart, easy tart, Italian dessert, prune plum tart, baking with plums, simple tart

Find it online: https://inagartendishes.com/ina-gartens-italian-plum-tart/