Plum and Blueberry Tart

Plum and Blueberry Tart

by Barbara Lee on July 13, 2012

I love this sweet treat tart.  Not only is it plum-i-luscious, it’s easy to make.  No rolling out pastry crust, simply toss the ingredients into a food processor, give it a whirl, and press it into a tart pan. This crust of earthy walnuts is a star on its own and it competes hard with its purple contents of plums and blueberries.  But who can resist that first spill of juice as your fork cuts through the cooked fruit?  The sweetness of blueberries and the slight tartness of the plums is a winning combination.

There are nearly 2000 varieties of plums, so choose which ever one you like.  The plum is a relative of the peach and nectarine, known as stone fruit, having a hard pit surrounding their seeds.  The fruit is usually round, but can also be oval such as the Italian Prune Plum.  The flesh of plums can be yellow, purple, or orange.

We can thank the Pilgrims for transporting the first plums across the Atlantic in the 17th century.  The women probably cooked and mashed them into a jam and maybe even made an early sort of cobbler over the open fire.

I am sure their plum recipes were delightful, but I like this one, ‘cause it’s easy as pie!


Chop walnuts in food processor






Add flour and sugar and process






Add in egg yolk and butter and process until crumbly






Press mixture into tart pan






Create a flowers pattern with the plums and place blueberries in center






Sprinkle the extra crumb mixture on top and bake






Let tart cool a little before transferring to a plate





Plum and Blueberry Tart


2 cups flour

¾ cup finely chopped walnuts

¾ cup light brown sugar

1 ½ sticks of unsalted butter, diced (12 tablespoons)

1 egg yolk

1 ½ lbs. plums

½ pint blueberries


Preheat oven to 380 degrees

Place the walnuts in a food processor and grind until fine.

Add the flour and sugar and process.

Add the butter and egg yolk and process until crumbly.

Press about 1 ½ cups of the mixture into a 9 inch tart pan.

Arrange the sliced plums in a circle around the pan and put the blueberries in the center.

Sprinkle the remaining crumb mixture on top.

Bake tart for about 45-55 minutes.

Remove from oven and let cool 10 minutes.

Transfer to a plate and serve warm or room temperature.

Adapted from Ina Garten’s Plum Tart



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