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Dried Plum Tart with Almond Cookie Crust

A tender almond cookie crust spread with dried plums and apricot preserves is topped with a pastry lattice before baking.

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Prep Time   40 minutes Cook Time   35 - 40 minutes Serves  12



1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 1/4 cups sliced almonds, toasted and ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
No-stick cooking spray

Fruit Filling:

2 cups (about 12 ounces) pitted dried plums
3/4 cup apricot preserves
1/4 cup orange juice
Powdered sugar (optional)



In mixer bowl, beat together butter and granulated sugar until creamy. Add egg and vanilla; beat well. In separate bowl, combine flour, almonds, cinnamon and salt; add to butter mixture, mixing just until dry ingredients are incorporated. Divide dough into thirds. Combine two 1/3-portions to form one larger piece. Form each portion into disk; wrap well with plastic wrap. Freeze 30 minutes or until dough is firm.

Fruit Filling:

In food processor or blender container, process dried plums, preserves and orange juice until dried plums are coarsely chopped, pulsing on and off; set aside.

Lightly coat 9-inch tart pan (with removable bottom) with cooking spray. When dough is ready to roll out, heat oven to 325ºF. Roll larger portion of dough to form 11-inch circle. Carefully transfer to tart pan, pressing dough into bottom edge and side of pan. Trim excess dough along top edge. Spread filling evenly onto bottom of tart; refrigerate while preparing lattice-top.

Roll out remaining dough to form 10 x 6-inch rectangle. Using sharp knife, cut dough lengthwise to form 8 (3/4-inch) strips. Arrange 4 strips in a row over filling, spacing strips about 1 inch apart. Arrange remaining 4 strips diagonally across first 4 strips to form lattice-top. Trim ends of strips to edge of pan, pressing to seal ends to bottom dough. Bake 35 to 40 minutes or until crust is golden brown; cool completely on wire rack. Sprinkle with powdered sugar before serving, if desired. Cut into 12 wedges.

 - To toast almonds, spread onto shallow baking pan; bake in 325ºF oven 5 to 10 minutes or until lightly browned, stirring once or twice. Almonds will continue to brown slightly after removing from oven. Cool before toasting.
 - To grind almonds, place toasted almonds in food processor container; process, pulsing on and off, until finely ground.
 - If tart pan is not available, this recipe can also be baked in a 9-inch pie dish. Proceed as recipe directs, allowing 1/2-inch of bottom dough to hang over edge of pan. Fill pie and form lattice-top as directed. Trim ends of strips to within 1/2-inch of edge of dish; fold ends under top edge of bottom dough, crimping to seal. Bake in 325°F oven 55 to 60 minutes or until crust is golden brown.

Recipe created by Walter Staib.

Nutrition Facts

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