In Season: Plum Tart with Almond Streusel

by Grace Poser of An Earthy Feast

Back in grade school my sister and I would spend entire summers with my grandmother in Germany. We have many fond memories of that time, but the highlights were definitely baking with the fruits of the season. My grandmother had several berry bushes and a few fruit trees in her little yard. The biggest, most generous one was a zwetschgenbaum, or prune plum tree. Prune plums (they’re also called Italian plums) are smaller than the typical plums we find at the markets here; plus, they’re less juicy, a little less sweet, and intense with plum flavor, which makes them perfect for jams, cakes, and tarts. I couldn’t get my hands on any prune plums for this recipe; but my taste-testers agreed that the black plums I used here were just as delicious. This plum tart was a weekly thing during those last few weeks of summer when the tree was ripe with fruit. I’ll be sure to make this again at least a few more times before summer’s end.

Plum Tart with Almond Streusel

Serves Eight

3 1/2 cups flour

2/3 cup sugar

2 egg yolks

2 sticks butter, room temperature

about 9 plums

For the dough:

Combine ingredients above (except the plums) in a stand mixer using the paddle attachment. When the dough comes together to form a ball, usually after 5 minutes on medium/high speed, it’s done. If the dough is still crumbly, add a tablespoon of water to bring it together. Divide dough into two pieces—the piece for the crust will be about one-third and the piece for the bottom will be about two-thirds. Butter a 12-inch springform pan. Roll out dough on a lightly floured surface for a thin, even crust (about one-fourth inches thick). Place dough in buttered springform pan and working with fingers make a crust about halfway up the pan.

Chill crust while you slice the plums.

For the plum filling:

Arrange plum slices as shown. Cover tart with crumb topping (see recipe below).

Bake for 45 min on 375F on middle rack (check after 40 minutes). When you see a golden brown crust it’s ready to come out! Let tart cool for at least 30 minutes before removing from springform pan. A trick to get the tart out of the springform pan: Carefully slide a knife around the edges of the crust. Open clasp of springform to loosen bottom tray, then close springform back to hold only the tart and slide it onto your serving dish.

For the Almond Crumb Topping (Optional):

1/3 cup brown sugar

1/3 cup sugar

2/3 cup flour

1/2 cup almonds, coarsely ground

3 tablespoons butter

1/4 teaspoon cinnamon

1/4 teaspoon salt

Grind the almonds in a food processor. (Alternatively you could use almond flour, but I prefer to see little bits of nut pieces. Plus, it gives it a nice texture.) Combine all the ingredients in your stand mixer with paddle attachment and process on medium for a few minutes or until crumbs begin to form.

Thank you, Grace! This looks so beautiful and delicious! I’d happily volunteer to join the plum taste-testers, anytime!

And thank you to Sarah Ann Noel for her help coordinating this series.

Grace Poser loves cooking up a storm in her little Charlotte, North Carolina kitchen. She documents recipes on her blog, Earthy Feast, a food blog that celebrates savory vegetarian dishes with the occasional German dessert mixed in.

P.S. More InSeason recipes.

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