Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Summer Plum Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 26, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes one 4 1/2-by-14-inch tart Any firm, ripe plum will work well in this rustic, elongated, rectangular tart. If you prefer, you can make the same recipe in a nine-inch-round tart ring. Ingredients 1 tablespoon all-purpose flour, plus more for dusting Pate Sucree for Plum Tart 3 tablespoons almond paste 1 pound plums (4 or 5), pitted and sliced into ¼-inch-thick wedges 2 teaspoons sugar 1 large egg yolk 1 tablespoon heavy cream ¼ cup plum or red-currant jam Directions Heat oven to 375 degrees. Line a baking sheet with parchment paper, and set a 4 1/2-by-14-inch bottomless tart form on top. Set the baking sheet aside. On a clean work surface, roll out pate sucree to a 7 1/2-by-17-inch rectangle, about 1/8 inch thick. Roll the rectangle onto pin; unroll over form; let extra dough hang over edge. Using knuckles, fit dough into form. Crumble almond paste evenly over dough, and sprinkle flour evenly over almond paste. Arrange sliced plums in a fish-scale pattern on top of the dough; sprinkle plums with sugar. Fold overhanging dough over plums; tear, creating a 1-inch free-form edge. Transfer the baking sheet to the refrigerator; chill dough 10 to 15 minutes. In a small bowl, combine egg yolk and cream; beat lightly. Brush chilled pastry with egg wash. Bake until crust is golden brown and fruit bubbles, about 35 minutes. Transfer tart to a wire rack. In a small saucepan, combine jam and 2 tablespoons water. Set pan over medium heat, and cook until warm. Remove pan from heat, and pass glaze through a sieve; discard any solids. Brush warm glaze over plums in tart. Let glaze cool slightly, remove tart form, and serve. Rate it Print