\n- Place flour, butter, and salt in the bowl of a food processor – pulse until it resembles coarse meal. Slowly add ice water and pulse until dough just begins to clump together.<\/li>\n
- Place in a plastic bag, and work into a disk, and refrigerate for an hour.<\/li>\n
- Preheat oven to 400\u00ba. Roll out dough, ease into a 9″ tart pan.<\/li>\n
- Slice the plums in half lengthwise, and remove the pits. Arrange the plums, cut side up starting around the perimeter of the tart pan, and filling in the center. Sprinkle the sugar over the plums.<\/li>\n
- Bake the tart for 50 to 60 minutes, until the plums are soft. Serve at room temperature. Leftovers may be refrigerated for up to 2 days.<\/li>\n<\/ol>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Peach and blueberry pies are what most people consider the pies of summer – however, stone fruits such as plums and nectarines are a neglected bunch. On Saturday, I spotted a box of beautiful, ripe Italian plums on 9th Street. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":25736,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238],"tags":[3847,4754,4198],"class_list":["post-25735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lovin-from-the-oven","tag-desserts","tag-plums","tag-summer-desserts"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-6H5","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":35114,"url":"https:\/\/willceau.com\/news\/2020\/09\/06\/italian-plum-torte\/","url_meta":{"origin":25735,"position":0},"title":"Italian Plum Torte","author":"Tina Garceau","date":"September 6, 2020","format":false,"excerpt":"Strawberries, blueberries, and peaches are typically the fruits of the summer - however, let us not forget the humble Italian plum. They're wonderful when baked, this is the delicious torte that The Boy and I made this week. It was so good, that we're making it again today! 1 cup\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/09\/Plum.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/09\/Plum.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/09\/Plum.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38829,"url":"https:\/\/willceau.com\/news\/2022\/09\/12\/plum-cake\/","url_meta":{"origin":25735,"position":1},"title":"Plum Cake","author":"Tina Garceau","date":"September 12, 2022","format":false,"excerpt":"The temperatures are beginning to drop a little, which means that fall will be here before you know it. Arrivederci to the peaches, strawberries, and blueberries that graced my pies, cakes, and muffins this summer - I'm looking forward to stone fruits, apples, and pears. This plum cake is simple\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PlumCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PlumCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PlumCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":45899,"url":"https:\/\/willceau.com\/news\/2025\/09\/15\/autumn-plum-cake\/","url_meta":{"origin":25735,"position":2},"title":"Autumn Plum Cake","author":"Tina Garceau","date":"September 15, 2025","format":false,"excerpt":"I bought a half dozen, lovely Italian plums in the market over the weekend and baked this cake. It's a one bowl, brown sugar batter flavored with orange zest, vanilla, and a touch of cinnamon, then topped off with plum halves. This would make a good dessert at Thanksgiving, as\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/09\/PlumCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/09\/PlumCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/09\/PlumCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":36074,"url":"https:\/\/willceau.com\/news\/2021\/06\/07\/peach-raspberry-tart\/","url_meta":{"origin":25735,"position":3},"title":"Peach Raspberry Tart","author":"Tina Garceau","date":"June 7, 2021","format":false,"excerpt":"Saturday's trip to the market yielded three pounds of small, ripe peaches - perfect for the tart I've been wanting to make. I also spied gorgeous half pints of raspberries, which I picked up to top off my tart. It smelled divine while baking, and tasted even better! 1 1\/3\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/PeachRaz.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/PeachRaz.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/PeachRaz.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22462,"url":"https:\/\/willceau.com\/news\/2017\/07\/10\/peach-blueberry-tart\/","url_meta":{"origin":25735,"position":4},"title":"Peach Blueberry Tart","author":"Tina Garceau","date":"July 10, 2017","format":false,"excerpt":"It's peach season, and this easy, single crust tart is the perfect way to showcase these beauties! Even easier, is a method of dropping ripe peaches in boiling water for a few seconds, then to an ice bath, and their skins slip off - no knife needed! It really makes\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlue.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlue.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlue.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24206,"url":"https:\/\/willceau.com\/news\/2018\/08\/15\/peach-crumb-tart\/","url_meta":{"origin":25735,"position":5},"title":"Peach Crumb Tart","author":"Tina Garceau","date":"August 15, 2018","format":false,"excerpt":"I bought big, fat Jersey peaches on Sunday morning with no particular game plan for them. On Tuesday morning they were ripe, and while I toyed with the idea of using them in a fruit salad for lunch - I remembered the pie dough I'd stashed in the freezer. I\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/08\/PlumTart.jpg?fit=640%2C480&ssl=1","_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/25735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=25735"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/25735\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media\/25736"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=25735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=25735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=25735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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