Cream and Plum Tart

Name: Cream and Plum Tart
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 8
Ingredients: Butter (at room temperature) ½ cup; Kamut® flour 2 cups; Brown sugar 0.4 cup; Eggs (1 medium, at room temperature) 2 oz; Fine salt 1 pinch; Lemon peel 1; Almond flour ¾ cup; Type 00 flour 0.67 cup; Extra virgin olive oil 5 tbsp; Almond milk ½ cup; Brown sugar &frac13; cup; Eggs (1 medium, at room temperature) 1.9 oz; Prune jam 3 ½ tbsp; Prunes; Fine salt 1 pinch; Prunes 5.3 oz; Almond slices 4 ¼ tbsp; Powdered brown sugar to taste

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Vegetarian

Difficulty: Difficult
Prep time: 40 min
Cook time: 1 h 10 min
Serving: 8
Cost: Average
Note + the setting time

PRESENTATION

So, you're craving a taste of summer? Well, this plum crostata is really, really the perfect Italian dessert for that. It is got this frangipane cream—so much creamier and more flavorful than any regular custard. Like, seriously. It mixes in flour, almond milk, and oil, making it slightly moist and super tender. And here's the thing: the base isn't just any pastry. Nope, it's made with Kamut® flour, which gives it a nutty taste that pairs beautifully with the fruit.

Plus, you get a double hit of plums: fresh, slightly tart slices on top and a layer of rich, sweet plum jam underneath. Every single bite of this Italian plum tart feels like you're in some cozy bakery up in northern Italy. Topped with almond slices and more plum pieces—so so pretty—it looks just as good as it tastes.

In Italy, they've really nailed the art of making a rustic plum pie that's both stunning and delicious. The Kamut® shortcrust stays a bit crisp, even with all that juicy fruit—giving you a nice snap. I mean, the tangy plums just balance out the richer cream, making this plum crostata taste fresh, not too heavy. Pretty much perfect. People often switch up the fruit based on what's in season, but plums are a favorite when they’re ripe and full of flavor.

And listen, some even call this a plum galette because of its open-faced style—inviting and not too fancy. For a special touch, you might dust it with powdered sugar or toss on some toasted almonds to set it apart at any gathering. Whether you call it an easy fruit tart or a homemade crostata, this dessert blends the best of Italian tradition with a fresh twist—seriously good. A tasty way to enjoy seasonal ingredients with a touch of Italian flair.

INGREDIENTS

Ingredients for the shortcrust (9-inch pan): Butter ½ cup (100 g) - (at room temperature); Kamut® flour 2 cups (250 g); Brown sugar 0.4 cup (80 g); Eggs 2 oz (55 g) - (1 medium, at room temperature); Fine salt 1 pinch; Lemon peel 1

for filling: Almond flour ¾ cup (80 g); Type 00 flour 0.67 cup (80 g); Extra virgin olive oil 5 tbsp (70 g); Almond milk ½ cup (110 g); Brown sugar ⅓ cup (80 g); Eggs 1.9 oz (55 g) - (1 medium, at room temperature); Prune jam 3 ½ tbsp (50 g); Prunes (150 g); Fine salt 1 pinch

for decorating: Prunes 5.3 oz (150 g); Almond slices 4 ¼ tbsp (30 g); Powdered brown sugar to taste

Preparation

How to prepare Cream and Plum Tart

To make the cream and plum tart, start with the shortcrust: in a bowl, add the brown sugar, medium egg 1, butter, salt 2, and lemon zest 3.

Quickly work the ingredients with your hands 4. You'll get a not entirely homogeneous mixture 5. Add the flour 6 and finish kneading with your hands.

When the egg and butter are completely absorbed by the flour, the dough will be smooth and homogeneous 7. Form a dough ball, cover with plastic wrap 8, and let it rest in the refrigerator for at least 30 minutes. Meanwhile, prepare the cream: in a bowl, combine the almond flour, all-purpose flour 9,

the brown sugar 10, the egg 11, and the almond milk 12.

Mix for a few seconds with a whisk and add the oil 13. Continue for a few more seconds and add a pinch of salt 14. You should get a smooth cream 15. Cover with plastic wrap and let it rest in the refrigerator.

Roll out the shortcrust dough on a floured work surface 16, aiming for a thickness of about 1/5 inch 17. Carefully lay the rolled-out dough in a 9-inch springform pan, pressing it gently against the base and sides with your fingers (it doesn't matter if it's not perfect or symmetrical at this stage). Trim the excess to create an edge about 1 1/5 inches high 18.

Cut the plums in half and remove the pits 19. Slice them thinly, about 1/6 inch thick 20, then set aside 5.3 oz of slices for decoration and cut the remaining 5.3 oz of slices in half 21 for the filling.

Take the frangipane cream out of the refrigerator 22, incorporate the plums for the filling, and mix 23. Pour the mixture into the shortcrust shell 34.

Using a teaspoon, add the plum jam 25. Arrange the reserved plum slices on the surface 26, creating a radial pattern 27.

Garnish with sliced almonds 28. Bake in a static oven at 356°F, on the middle shelf, for 40 minutes. Then lower the oven temperature to 302°F and bake for another 30 minutes. Remove from the oven 29 and let cool thoroughly before removing from the pan. Decorate the edge with a little brown powdered sugar 30.