Cardamom Plum Tart
A thin, Italian style fruit tart with a cardamom spiced fresh plum filling.
Servings 8
Cost 5
Equipment
- 1 9 inch tart pan
Ingredients
Dough
- 1 ¼ cups all-purpose flour (160 grams)
- ¼ cup sugar (50 grams)
- ⅛ teaspoon salt or use ¼ teaspoon if using unsalted butter
- ¼ teaspoon cinnamon
- 7 tablespoons salted butter, softened (100 grams)
Filling
- ⅓ cup sugar (65 grams)
- 1 tablespoon (slightly rounded) all-purpose flour
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 ¼ pounds plums, pitted and sliced
- ¼ cup slivered almonds
Instructions
- Preheat oven to 375 degrees F. Grease a 9-inch removable bottom tart pan (a cake pan will do if you don't have a tart pan) and have ready a foil-lined rimmed baking pan to catch drips.
- In a mixing bowl, stir together 1 ¼ cups flour, ¼ cup of sugar, salt and cinnamon. Add the softened butter and stir by hand or with the paddle attachment of a stand mixer until coarse and butter is evenly dispersed.
- Empty crumb mixture into tart pan and press the mixture into the greased tart pan and press into bottom and up sides of pan. If using a cake pan, try to go about an inch up the sides.
- In the same mixing bowl you used for the crust (no need to rinse), mix together ⅓ cup of sugar with the generous tablespoon of flour and ¼ teaspoon cinnamon and the cardamom. Add plums and toss to coat. Arrange the plum slices neatly in the tart shell. Sprinkle with slivered almonds.
- Set the tart on the foil-lined baking sheet and bake for about 45 minutes or until pastry is golden and plums are tender.
