I'd never tasted — let alone baked — the dazzling plum torte from the New York Times, despite its firmly entrenched role in the national baking consciousness. Fortunately, my pal John rectified that ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. Garten’s Italian Plum Tart recipe is honestly extremely easy ...

Combine the flour and sugar in a food processor. Add the butter, and process until it resembles sand. Whisk together the yolks and 1 tablespoon cream in a small bowl. Gradually add this to the flour ...

To make the filling, beat the butter and sugar together with an electric mixer until creamy. Beat in the egg, followed by the almonds, flour and extract. Spread evenly in the cooled tart shell. Cut ...

Italian prune plums are the start of this tart built on a lemon shortbread crust. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) Yield: 1 tart For filling 1/3 cup plus ½ tablespoon granulated sugar, ...

This Ginger Plum Tart uses black plums and nutmeg. The recipe comes to us from Liz Hollingsworth of Ginger Corner Market in Pasadena. She says that you can also adapt the tart instructions to make ...

A fluffy, brioche-like base and juicy, lightly caramelized plums... Let's face it, this brioche plum tart is the comforting late-summer dessert we've come to love at tea time or Sunday brunch. Less ...

Plums are typically eaten out of hand, but I especially love them cooked into a tart, fragrant ruby-red medley. Adding only a handful of raspberries to the plums enhances the plums with berry flavor.

For the past five years, I’ve spent my late-summer birthday making plum jam. Parties are fun. Cake is good. But all I want is the quiet pleasure of standing over the stove, stirring and staring as the ...