Plum tart with plum jam


Serves 6–8



Makes approximately 1 cup.

Place in a saucepan and cook slowly at moderate to low heat for 20 minutes:

6–10 plums (about 1 pound), pitted and quartered

2 tablespoons maple syrup

1 tablespoon lemon juice

Stir gently and frequently.

The fruit should be cooked and slightly thickened.

Set aside to cool.


Alternate method:

Preheat the oven to 400°f.

Roast the ingredients in a baking dish, stirring frequently, about 20 minutes.



Preheat the oven to 350°f.

Lightly grease a 9-inch tart tin with a removable bottom.

Beat together in a food processor:

5 tablespoons butter, room temperature

¾ cup sugar

When the mixture is light and fluffy, add and beat until well combined, one at a time:

2 eggs

Add and mix to combine:

¾ cup almonds, finely ground

¼ teaspoon salt

Grated zest of 1 lemon

Add and mix to combine:

¾ cup flour

Put the batter into the tin, pressing it to the edges and up the sides to form a low wall to contain the jam.

Spoon into the center:

1 heaping cup plum jam

Decoratively arrange on top of the jam:

6 plums, pitted and sliced

Bake 35–40 minutes.


Let the tart cool in the tin before removing and serving.

Sprinkle with:

Fresh rosemary leaves, chopped