As a kid I never liked plums, they’re sour, tangy and why would I want to torture my myself for that little bit of sweet flesh within. Just not worth it. But as I grew older, with my fathers persistence and evolving taste buds, I began to accept the fruit. Not that I’m crazy about plums, but when in season I do have some. The past two days have been very gloomy and the rains have been pouring like there’s no tomorrow. Weather like this either makes you want to eat or sleep. So yesterday my friend invited me to her place for some hot tea (which is perfect in this weather) and steaming hot Sabudana Wada’s ( sago and potato croquets) and also to see the new furniture she had bought. And as usual I found myself wandering into her kitchen and rummaging her fridge. That’s when I saw a lovely bowl of plums sitting right in front of me and realised the season has slipped by n I still haven’t eaten any plums. So this afternoon, I ran to the market hoping I’d get some, and lucky I was. The fruit vendor said, there were the last of the season. On my way back I already knew what I wanted to make. My Plum Pistachio n Cardamon CakeΒ Β is usually a safe bet and always turns out great. Today I wanted Tart. A nice frangipani filled centre with these sweet and tangy plums on top. Just make sure the plums aren’t too tart and if they are toss them in Vanilla Sugar Β and leave them till they turn sweet.

For the tart shell use this recipe. It makes 2 tart shells of 13″ X 4″

For the filling

170 gms Almonds ( blanched, dried and ground to a fine paste )

150 gms caster sugar

150 gms butter (softened to room temperature )

2 medium sized eggs

7-8 plums stoned and sliced

3 tablespoons vanilla sugar

Start with getting the tart shells ready. You could do this a day before. For the filling, blanch the almonds, remove the skin, dry the nuts and grind them. Beat together the icing sugar and butter till light and airy. Add the ground almonds and the eggs one by one. Give the mixture a good mix and put it in the fridge to cool for about 30 mins. In the mean time, stone the plums, slice them and toss them in Vanilla sugar. This should take away the tartness.

Preheat the oven to 160C. Spoon the filling into the tart shells evenly and arrange the plums on top. Bake for about 40 mins. Thesides should be golden and centre should be set , but if its slightly wobbly don’t worry, it will firm up on cooling. Garnish with some slivers of pistachio and serve with some lovely vanilla ice-cream.

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Comment :

A splendid tart! I bet it tastes even better than it looks.




Everyone at home wiped it clean. Enough proof to know it turned out good πŸ™‚

That tart looks too good to be true!!
Not a big fan of plums but this recipe makes me question things πŸ˜›

By the way, as you are a food stylist and photographer I guess you have tons of special gadgets for the pictures but do you have some easy/basic tips for amateurs?


Hey Cat, Thanks for your lovely comment
To be honest no fancy gadgets. Just a good camera and some props. Some basic tips would be :
Always use natural light for your pictures, click near a window or door with light coming in. Try and use different textures and colours in backgrounds or jazz up your dish with some pretty crockery n cutlery. Always take pictures of your food while its absolutely fresh, right out of the oven or off the gas. Unless ofcourse you’re clicking a frosted cake or ice-cream.
Happy Clicking πŸ™‚


I love this, great information

Kajal, I have just nominated you for the Very Inspiring Blogger Award on my blog, because aaplemint is one of my favorites. If you wish to pick up the award, please come visit my blog.


Thank you Frank πŸ™‚

This looks so beautiful and yummy!

I wanted to let you know about this upcoming green smoothie challenge πŸ™‚

That is an absolutely gorgeous tart. I love tarts in square pans, they look so good πŸ™‚ And frangipane is always a favorite!

Wow Kaajal that Tart looks absolutely delicious. Have to get one of those pans and try it.


The pictures look amazing. We had this summer so many plums. But we don’t have already. Next year I’ll sure try it πŸ˜‰

This is a great recipe and thanks for the information.

Simply beautiful – perfect flavors for summer! We love all things frangipane in this house, especially tart form, so this is on our list for when we pick plums this season πŸ™‚

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