Plum Tart

Plum Tart


  • 9 inch springform pan
  • Parchment paper
  • KitchenAId mixer (or similar) with paddle attachment


  • 1 cup white sugar
  • 8 tbsps unsalted cultured butter, softened
  • 2 large eggs, room temperature
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup King Arthur unbleached all-purpose flour
  • 10 Italian plums, cut in half and pits removed (can substitute other fruit, such as apples)
  • Sugar/cinnamon mixture


  • Preheat oven to 350 degrees F.

Prepare pan

  • Cut disc of parchment paper the size of springform pan.
  • Grease bottom and sides of springform pan.
  • Place parchment paper in bottom of pan and grease paper.

Prepare batter

  • In mixer with paddle attachment, cream together butter and sugar.
  • Add eggs one at a time. Mix at low speed after each egg to combine.
  • Add baking powder and vanilla. Mixing at low speed to combine.
  • Add flour. Mix at low speed to combine.
  • Add plums. Mix at low speed to combine.

Assemble and bake tart

  • Pour batter into greased springform pan.
  • Sprinkle sugar/cinnamon mixture on top of batter.
  • Bake for 1 hour.


Can double the recipe in the same pan. If do so, bake for approx. 1 1/2 hours.