• Dora Cavallo


I'm loving all the beautiful stone fruit that summer has to offer and this Plum and Pistachio Crumb Tart is my new favorite flavor combination. I admit I may have a slight addiction to tarts, both sweet and savory but I can't get enough of them. Tarts not only look beautiful, but they are so easy to put together and can be made ahead. The most important thing is the taste. I love the textures and the it's not too sweet. The slight sourness of the plums are a lovely match to the nuttiness of the pistachios. It's the perfect ratio of a sweet pastry crust, plum jam and a pistachio crumb topping. I think a slice of this will go so perfectly with a cup of tea.



I got the idea for this tart after shooting a plum compote. It was delicious, but I wanted to create more of a sauce consistency. I ended up cooking it down even more until it created a jammy consistency. Not a traditional jam recipe but its delicious spooned over yogurt, ice cream, waffles...Basically everything. But you can use any fruit you like, and when I can't get my hands on fresh fruit or am short on time a store bought jam is always a good idea.



I think tarts are near and dear to my heart because it's the first thing I learned in culinary school. Before all the other fancy French cakes and pastries we had to master how to make a Pate Brisee (flaky pastry crust) and a Pate Sucree (sweet tart dough). No mixers needed. We were taught to make it with our hands to get a feel for how the dough should come out. Have you noticed many pie dough recipes don't have an exact measurement for the liquid? It's so important to be exact when baking, but you can't forget to have a certain respect and understanding of your ingredients. Many years later, I'm still figuring it out. Don't worry, this recipe is Kitchenaid friendly.




(makes 9 inch tart or 6 3 inch mini tarts)



  • 4 ounces unsalted butter, room temp

  • 1/4 cup sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon vanilla extract

  • 1 cup all purpose flour

  • 1 egg yolk, room temp

  • zest of one orange


  • 1 pound plums, halved and seeded

  • 1/2 cup sugar

  • 1/2 cup water

  • 1/2 orange, juiced

  • pinch salt

or 1 cup of your favorite store bought jam


  • 1 cup all purpose flour

  • 1 1/4 teaspoons cinnamon

  • 1 cup brown sugar

  • 4 ounces unsalted butter, melted

  • 1/2 cup ground pistachios

  • pinch salt


  • In the bowl of a stand mixer, cream the butter, sugar, orange zest and salt with a paddle attachment until light and fluffy. Add the egg yolk and vanilla extract and mix until combined. Scrape down the sides of the bowl then add the flour and mix until a smooth dough is formed. Press the dough into a flat disc and wrap tightly with plastic wrap. Chill for about an hour.

  • Remove the dough from the fridge and let it warm up slightly about 20-30 minutes. Spray a 9 inch tart pan with a removable bottom with cooking spray. Lightly flour the work surface and roll the dough to a 1/4 inch thickness. Roll the dough around the rolling pin then unroll the dough gently over the tart pan. Press the dough firmly into the pan and along the sides. Trim the edge so it's even with the rim of the pan. Using the tines of a fork, pierce the bottom of the dough evenly all over. Chill the dough for 30 minutes.

  • To make the plum jam, combine all the ingredients in a heavy bottomed saucepan and bring to a boil. Lower heat and simmer for 20 minutes until it thickens and becomes a jam like consistency. Remove from heat and cool completely.

  • For the crumb, stir flour, cinnamon, brown sugar, pistachios and salt together in a mixing bowl. Stir in melted butter until a sandy mixture is formed. Set aside.

  • Preheat oven to 350 degrees. Place tart pan on a parchment lined sheet pan. Spread 1 cup of jam over evenly over the bottom of the crust. Store any unused jam in fridge for up to a week. Sprinkle the crumb topping evenly over the top of the jam. Bake until golden brown about 25 minutes. Let cool before serving.


For a printable copy, click here


  • Make the jam using your favorite stone fruit like peaches or apricots.

  • Use your favorite store bought jam instead of the plum jam.

  • If you have any dough scraps, re-roll them into cookies for a nice treat.

  • Spoon the extra plum jam over yogurt, waffles or toast.

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop


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