Plum Tart | The Jewish Week | Food & Wine

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Plum Tart

Revel in autumn's spices when you bake this gorgeous tart.
Plum Tart

Your taste buds will thank you. Amy Spiro

Feeds 8-10

30 min

1 hr 45 min

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As the weather starts to turn chilly, bring this delightfully fall-spiced almond plum tart in to your Sukkah - your guests will thank you. Take advantage of the last of the plums, paired with the buttery (even when pareve!) almond filling and crisp tart shell. 

There are a few steps involved with this, yes, but they're easy to do in advance: The dough can be made the night before and stored in the fridge (or even earlier and put in the freezer), and the almond filling can stay up to 2 days in the fridge. So you can make the components whenever you find the time and assemble it the day of, for that real wow factor.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.




3/4 cup (about 120g) ground almonds

1 1/2 tablespoons flour

3/4 cup (150g) sugar

1 stick (1/2 cup) butter, softened

1 egg plus 1 egg yolk


21⁄2 cups (300 g) flour

1 cup (200 g) butter or margarine

1⁄2 cup (100 g) sugar

1 large egg

2-3 fresh plums

2 tablespoons apricot jam

  1. Mix together the almonds, flour and sugar for the filling. Beat in the butter until smooth, then add in the egg. Chill the almond mixture for at least three hours.
  2. Beat together the butter and sugar for the crust until light and fluffy. Add the egg and beat to combine, then add the flour and mix until no streaks remain. Gather the dough together into one cohesive ball, wrap in plastic and refrigerate at least 1 hour.
  3. Remove the dough from the fridge, and roll out on a well-floured surface (and continuously reflouring) until about 1⁄2 centimeter thick. Use to cover either a large tart pan or smaller ones. For a large one, roll the dough to 2" larger than the pan, gently drape over it, fit the dough in to the corners then trim the edges. For little ones, use a cutter that is big enough to cover the bottom and sides of your tart pans, cut as many circles as possible from the dough and fit in to the molds, rerolling as necessary. Prick the bottoms of the shells with a fork several times and put them in the freezer for about 20 minutes.
  4. Spread the almond mixture in the bottom of the shell (or shells). Slice the plums into thin slices and arrange on top of the almond mixture in the pattern of your choice. Bake on 350 F for 50 minutes to a hour, until the filling is golden and set. Let cool to room temperature. Melt a little apricot jam and brush on top of the tart for added shine.