Ina Garten Italian Plum Tart

Looking for a dessert that’s both simple and impressive? Ina Garten’s Italian Plum Tart captures the beauty of seasonal fruit in a buttery, crumbly crust. With its jewel-toned plum slices nestled into a subtly sweet base, this tart brings a rustic European charm to your table—perfect for brunch, tea, or a light dessert after dinner.

What Is Ina Garten’s Italian Plum Tart?

This tart features a buttery shortbread-like crust, topped with halved Italian plums arranged in a spiral or rustic pattern. A light sprinkle of sugar and cinnamon enhances the fruit’s natural flavor as it bakes. It’s a straightforward, no-fuss dessert with vibrant color and warm flavor.

Other Ina Garten Recipes

• Ina Garten Roasted Figs with Caramel Sauce
• Ina Garten Chocolate Pudding Cream Tart
• Ina Garten Strawberry Rhubarb Crisp
• Ina Garten Red Velvet Cupcakes
• Ina Garten Red Velvet Frosting

Reasons to Try Ina Garten’s Plum Tart

• Uses fresh seasonal fruit – Perfect in late summer and early fall
• No complicated techniques – Just a press-in crust and simple topping
• Beautiful presentation – Deep purple plums turn jammy and vibrant
• Not too sweet – Light and balanced
• Great make-ahead dessert – Holds well for a day
• Elegant enough for guests – But simple enough for any day
• True Barefoot Contessa style – Unfussy, classic, and delicious

Ingredients Needed to Make Ina Garten’s Italian Plum Tart

For the crust:

• 1¼ cups all-purpose flour
• ⅓ cup granulated sugar
• ¼ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, cold and diced
• 1 large egg yolk
• 1–2 tablespoons ice water

For the filling:

• 8–10 Italian plums, halved and pitted
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon all-purpose flour
• 1 tablespoon unsalted butter, diced (for dotting)
• Optional: 1 tablespoon turbinado sugar for extra crunch

Instructions to Prepare Ina Garten’s Italian Plum Tart

Step 1: Prepare the Tart Shell

In a food processor, combine flour, sugar, and salt. Pulse to blend. Add diced cold butter and pulse until mixture resembles coarse crumbs.

Add egg yolk and 1 tablespoon of ice water. Pulse just until the dough begins to clump. Add the second tablespoon of water only if needed. Turn the dough out and form into a disk. Wrap in plastic and chill for 30 minutes.

Step 2: Preheat and Prepare Pan

Preheat oven to 375°F (190°C).
On a lightly floured surface, roll the chilled dough into an 11-inch circle. Transfer to a 9-inch tart pan with a removable bottom. Press dough evenly into the bottom and sides. Trim excess.

Prick the bottom lightly with a fork. Place the tart pan on a baking sheet.

Step 3: Arrange the Plums

In a bowl, toss halved plums with sugar, cinnamon, and flour until lightly coated. Arrange plums cut-side up in concentric circles over the crust. Dot with small cubes of butter.

Step 4: Bake Until Golden

Bake for 35–40 minutes, or until the crust is golden and the plums are tender and bubbling. If using turbinado sugar, sprinkle over the top during the last 10 minutes of baking.

Cool on a rack for 15–20 minutes before removing the tart ring.

Step 5: Serve and Enjoy

Serve warm or at room temperature with whipped cream, vanilla ice cream, or crème fraîche.

What to Serve With Italian Plum Tart

• Vanilla ice cream or gelato – Creamy contrast to fruit
• Whipped mascarpone or crème fraîche – Adds richness
• Espresso or black tea – Complements the tart’s sweetness
• Sparkling wine or Riesling – Elegant pairing
• Cinnamon or caramel drizzle – Optional sweet accent
• Almond biscotti on the side – For an Italian finish
• Fresh mint or lemon zest – For garnish

Expert Tips for Mastering the Recipe

• Use ripe but firm Italian plums – They hold shape while baking
• Don’t overwork the dough – Keeps it tender and flaky
• Chill the crust before baking – Prevents shrinking
• Arrange plums tightly – They shrink slightly while baking
• Use a baking sheet under the tart – Catches juices and ensures even heat
• Let cool slightly before serving – Filling sets better
• Sprinkle with turbinado sugar for texture – Adds sparkle and crunch

Variations of the Recipe

• Add a layer of almond paste or frangipane – For richness
• Use nectarines, apricots, or pears – Seasonal twists
• Swap cinnamon for cardamom or nutmeg – For a different spice
• Add a splash of orange liqueur to the plums – For depth
• Top with toasted sliced almonds after baking – Adds crunch
• Make in mini tart pans for individual servings
• Brush with warm apricot jam after baking – For shine

How to Store Leftovers

• Cover and refrigerate – Best enjoyed within 2–3 days
• Reheat gently in oven at 300°F – Keeps crust crisp
• Freeze slices individually – Wrap tightly and store for up to 1 month
• Avoid microwave reheating – Softens the crust
• Cool completely before covering – Prevents sogginess
• Label and date frozen portions – For easy access
• Store at room temp for 1 day (uncovered) – For best crust texture

How Do I Repurpose Leftover Plum Tart?

• Serve for breakfast with Greek yogurt – Sweet and satisfying
• Layer into parfaits with granola – For a quick dessert
• Chop and spoon over pancakes or waffles – Fruit topping
• Serve warm with ice cream as a rustic dessert
• Blend with vanilla ice cream into a milkshake – Unique twist
• Cube and mix into a bread pudding base – Creative reuse
• Use as a tart base for a trifle – Add whipped cream and berries

Nutritional Value (per slice, based on 8 slices)

• Calories: 310
• Fat: 16g
• Carbohydrates: 38g
• Sugar: 19g
• Protein: 3g
• Fiber: 2g
• Sodium: 140mg

FAQs

What kind of plums are best for Ina Garten’s tart?

Italian plums (also called prune plums) are ideal because they’re small, firm, and hold their shape well during baking. They also develop a rich, jammy flavor when cooked.

Can I make the tart dough ahead of time?

Yes, the dough can be made up to 2 days in advance. Wrap it tightly in plastic and refrigerate, or freeze for up to 1 month.

Do I need to peel the plums for this tart?

No, the skins soften during baking and add color and texture to the finished tart.

How do I keep the crust from getting soggy?

Pre-baking (blind baking) isn’t required for this tart, but chilling the dough before baking and placing the tart pan on a hot baking sheet helps maintain a crisp crust.

Final Words

Ina Garten’s Italian Plum Tart brings together rustic simplicity and elegant flavor. With its buttery crust and jammy plum filling, it’s a dessert that feels both comforting and refined.

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