plum tart

I started with this recipe made some modifications.  I found the original not to be tart enough, hence the pomegranate molasses.

Here is the recipe at Food Network


  • filling:
    • ¾ pound Italian prune plums, quartered and pitted
    • 2 tablespoons Minute tapioca (sub 1 T cornstarch)
    • 2 tablespoons creme de cassis liqueur
    • plus some of the sugar below
    • 1 ¾ cups sugar, divided (sub some pomegranate molasses)
  • crust:
    • plus some of the above sugar
    • ¼ pound (1 stick) unsalted butter, at room temperature
    • 1 ¼ cups all-purpose flour
    • ½ teaspoon ground cinnamon (sub cardamom?  )
    • ½ teaspoon kosher salt
    • ¼ teaspoon baking powder
    • (add orange zest?  ) (juice?  )


  • soften butter
  • Preheat the oven to 350 degrees.
  • Butter and flour a 9-inch spring-form pan and place it on a sheet pan.
  • Place the plums, tapioca, creme de cassis, and ¾ cup of the sugar in a mixing bowl and stir to combine.
    • Allow to sit for 15 minutes.
  • In a small bowl, combine the flour, cinnamon, salt, and baking powder.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy.
    • With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs.
    • Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs.
  • Set aside ¾ cup of the crumb mixture and pour the rest into the spring-form pan.
    • With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides.
    • Arrange the plums in concentric circles on the crust.
    • Sprinkle the remaining crumb mixture evenly on top.
  • Bake for 1 hour, until the fruit is bubbling and the crust is golden.
  • Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

My spring-form is 10 inches and some other adjustments:

  • filling:
    • 1 lb of plums
    • 4 T c de c
    • 4 T pom molasses
    • 1 T cornstarch
    • ½ cup sugar
    • blood orange zest
  • crust:
    • 1 ⅓ C flour
    • ¾ t cardamom
    • ¾ C sugar
    • I used juice from the plum mixture instead of water (and it was more like 2 T)

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