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Italian Plum Tart

Italian Plum Tart

Italian Plum Tart



1 cup all purpose flour

1 Tablespoon sugar

1/8 teaspoon salt

1 stick (8 Tablespoons) unsalted butter, cut into 8 pieces

1 egg yolk


3 Tablespoons Bonne Maman Plum Preserves or Bonne Maman Red Currant Jelly

1 Tablespoon Grand Marnier or brandy

1 ½ lbs. Italian blue plums (small plums available in late summer early fall)

teaspoon ground cinnamon

1 teaspoon lemon zest

cup sugar (or less)


Crust Preparation:

In the bowl of a food processor fitted with a steel blade, pulse the flour, sugar, salt and butter together until crumbled. Then add the egg yolk and pulse until the dough comes together. Put the dough in the center of an ungreased 9-inch tart pan with a removable bottom. Dust your fingers with flour and gently press out the dough to cover the bottom and sides of the pan. Refrigerate for at least 30 minutes.

Preheat the oven to 450° and bake the crust for 10 minutes. Reduce the oven to 375° and bake for another 5 minutes. Remove the crust from the oven and let cool slightly. Reduce the oven temperature to 350°.


Mix the Bonne Maman Plum Preserves with the Grand Marnier or brandy in a small bowl and spread over the bottom of the crust. Pit the plums and cut them into four pieces each. Starting at the outside, arrange the plums fanned out into a circle so the pieces overlap, creating concentric circles that wind into the center of the pan. Sprinkle with the cinnamon and lemon zest.

Bake the tart for 30 minutes or until the crust is golden brown and the plums are juicy. Remove the tart from the oven. Sprinkle the sugar over the warm tart. Serve warm or at room temperature.

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