Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

The first fruit tart I ever tasted in France was a plum tart. I love this one because it looks so pretty and has the added dimension of the hidden hazelnut layer. Serve with whipped cream or vanilla, cinnamon, or hazelnut ice cream for that magic marriage of pie and ice cream.


  • ½ recipe Pie Pastry
  • ½ cup hazelnuts, toasted, skinned, and finely chopped
  • 4 teaspoons (all-purpose) flour
  • ½ cup plus 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons grated lemon zest
  • 3 tablespoons unsalted butter
  • 24 prune plums, halved, and pitted
  • ½ cup plum, apple, or raspberry jelly


    Make the pastry and refrigerate as directed (you could make the full recipe and keep half in the freezer for another tart).

    Roll out the pastry to an 11-inch circle on a lightly floured surface. Brush the flour from the pastry and ease it into a 9-inch tart pan with a removable bottom.

    Preheat the oven to 400°F. Put the nuts, flour, ½ cup sugar, the cinnamon, lemon zest, and butter in the bowl of a food processor and pulse quickly until well blended. Press this paste over the bottom of the tart shell. Arrange the plums, cut side up, in overlapping concentric circles over the paste. Sprinkle with the remaining sugar and bake 10 minutes. Reduce the heat to 350°F and bake until the plums are bubbly, about 20 minutes more.

    Melt the jelly and brush over the warm tart. Serve warm or at room temperature.