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Plum Tart Dessert Plum Streusel

Plum Streusel Tart 

This tart was inspired by the bounty of fresh plums at our local market. I made jam with the plums to layer onto the crust. If you don't have time for that step, buy high-quality jarred preserves.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine North American
Servings 8 people


For the Jam: *

  • 12 oz (340 g) Purple Plums pitted and chopped
  • 1 Apple peeled and grated
  • 1 cup (225 g) Sugar

For the Crust:

  • 1 cup (225 g) Flour
  • 2 tbsp Sugar
  • 1 stick (115 g) Cold unsalted butter cut into 16 pieces
  • 3 tbsp ice water
  • 4 oz (115 g) Speculoos Cookies
  • 2 oz (60 g) Ground Almonds
  • 4 tbsp Butter


For the Jam:

  • Mix the chopped plums, grated apple, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer until jam is thick-ish — about 15 minutes. Let cool.
  • Transfer the jam to a ceramic bowl, cover, and refrigerate until ready to use. Can be made two days in advance. (Note: I ran the jam through the large holed-disc of my food mill. This isn’t necessary – it just removes most of the skins.)

For the crust:

  • Mix the flour and sugar in the bowl of a food processor, then add butter, and pulse 12 times.
  • Add the water and then process until dough forms a soft ball.
  • Press the dough into a 9-inch tart pan.
  • Place the pan with the crust into the refrigerator for 15 minutes.
  • Preheat oven to 350°F.
  • Once crust has chilled, prick the bottom all over with a fork, line it with foil and fill with pie weights (I use dried beans), and bake for 25 minutes.
  • Remove from the oven, then take away foil and weights. The crust should be lightly golden. Let cool.
  • Crush the cookies in a mortar and pestle (or food processor) and mix well with the almonds.
  • Add the chilled butter in pieces and, using your fingertips, mix the butter with the crumbs to make a streusel topping.
  • Spread crust with the jam (using all of it) and top with the streusel mixture.
  • Bake for 30-35 minutes, until nicely browned.
  • Let cool, and slice. A small scoop of vanilla ice cream wouldn't hurt.


Note: *If you don't have time, you can also use high-quality jarred preserves and skip this step.
Keyword Dessert, Plums, Tarts
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