Red Plum Tart with a Roasted Almond Crust

Here we are in the last days of stone fruit season… This time of year is just bountiful and begs to be appreciated. 


 So, when my mom called to say: “The plums are ready to be picked!” my girls and I were there in her sunny garden, filling our little basket with these gems the very next morning. There is nothing more satisfying than harvesting fresh fruit and turning it into a delicious creation within hours. The timing was perfect because our dear friends Karl and Gail had arrived from Seattle and were coming for dinner, and now I knew just what to make for dessert. 


I have been experimenting with a tart recipe lately, inspired by Nigel from his Kitchen Diaries book. The recipe is a gourmand’s version of a no-bake tart, and with all the excitement of raw eggs. Unfortunately (I think) for us here in the USA, we have a strong mistrust of all eggs raw as the FDA has properly put the fear of salmonella into our hearts. So, when my children and guests are eating my culinary experiments, I have to be sure that I do not wind up guilty of putting them in the hospital. Which is why I decided to bake the thing. And then of course, I got to fiddling with the rest of the recipe and now have something entirely different but totally delicious. 



Red Plum Tart with a Roasted Almond Crust

by Stephanie Kunstle




  • ½ cup ground toasted sliced almonds 
  • 1  cup flour
  • 1 tsp sugar
  • ¼ tsp salt
  • ½ cup unsalted butter
  • About 2 Tbsp water


  • 8 oz. (226 g) marscapone
  • 1 Tbsp. powdered or superfine sugar
  • 1/4 tsp. vanilla extract
  • 1 large egg
  • 1 1/2 c sliced red plums
  • 1/4 c brown or demerara sugar for sprinkling


  1.  Spread sliced almonds on a baking sheet, and toast for about five minutes, tossing every minute or two at 350 F until you just begin to smell their aroma and they are barely starting to turn golden. Remove them from the baking sheet immediately to a bowl to cool. Once they are cool, grind in a mortar and pestle or in a food processor until they are quite fine.
  2.  Combine flour, ground almonds, sugar, salt, and cubed butter in food processor or bowl. Using a pastry cutter or food processor, combine until the mixture is coarse with small bits of butter remaining.
  3. Gradually add the water a tablespoon at a time until it forms a smooth ball. If, after 2 Tbsp, your dough is not smooth and firm, sprinkle a ½ tablespoon of water at a time until the dough is just right. The almonds give the dough extra fat, so you will need less water than you think. (You can also correct too-wet dough with a touch of flour, if necessary.)
  4. Press into a disk, wrap in plastic, and chill in the refrigerator for about an hour, or pop it in the freezer for a few minutes.
  5.  Roll it out on a floured surface and fit it into your tart pan, being careful to have a generous amount cover all areas of the pan. Keep chilled until ready to fill.
  6. Combine egg yolk, sugar, and marscapone and mix with wisk attachment on slow until just beginning to mix. Add vanilla, and then mix on high speed for about 2 minutes until mixture is pale yellow and thick, scraping down sides a couple of times.
  7.  Separately, beat egg white until it forms stiff peaks.
  8. Fold egg white into marscapone mixture.
  9. Fill crust, and lay the plums on top, sprinkling sugar over the entire tart.
  10.  Bake at 350 F for about 45 minutes, or until golden on top and slightly wobbly in the center.
  11.  Let the tart cool to room temp, and dust with powdered sugar before serving.
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35 Responses to Red Plum Tart with a Roasted Almond Crust

  1. Rita says:

    How exciting and how fun! Your first blog entry is beautiful and enticing! Congratulations on a great start! I look forward to more of your culinary adventures!

  2. Em says:

    I’m so inspired! This is beautiful and has me drooling! Yum!!! I love seeing a little hand holding a plum. Can’t wait to try this one and see what’s next, especially how you’ll include your art pieces! Way to go Steph!!!!

  3. David Torres-Rouff says:

    Hi Stephanie (and family) – looks awesome. Can’t wait for plums to come around here in Chile and give this a try. It’s reminding me of a certain food fest at your house some time back…. Congratulations on the blog. You have two big fans here on the other side of the world. Enjoy tonight’s “super” harvest moon.

    Lots of love from David and Christina

  4. Geoff West says:

    Oh Great! Here I am, fighting an ever growing girth and now one of my favorite people in the world produces what sure looks like a wonderful FOOD site! Arrgghhh! :-)

    Congrats, Dear Stephanie, on this new creative outlet. Susie and I look forward to many yummy visits here in the future. We also hope to see “guest recipes” from those two wonderful daughters.. :-)

    Warning: From one who knows – blogging can be addictive and, in this case, fattening.

  5. Tío says:

    The last picture leaves me swooning in some sort of visceral artistic hunger of the mind and the body. (I’m in college!)
    Let ‘er rip Steph! Can’t wait to see how God will use this website to splay your glory!

  6. Mark says:

    Love the photo of the little hand holding the plum. The tart looks amazing, please let us know when you start delivery service to Dubai!

  7. Dawn says:

    Oh how awesome Stephanie! You are so creative and also a great baker! That looks so yummy!!

  8. Amy Kunstle says:

    So….is catering soon to follow? Beautiful job Stephanie and delicious inspiration! Can’t wait to see more :)
    Love, Amy

  9. Shandee says:

    Awesome site-very beautiful and simple!! Can’t wait to see more!

  10. cheryl says:

    The tart looks wonderful, I might even think about cooking again!! I am thrilled about your blog and will look forward to all sorts of good ideas!!

  11. Kara says:

    Yummm! I’m excited to try it with some freshly harvested Russian plums! You hooked me–there should be a dot on your map in St Petersburg now!

  12. DeeDee says:

    YUM! What a beautiful tart — and a beautiful site. Makes me want to bake something. Thanks for the inspiration to create…not sure if my apron is calling me or my writing journal — decisions, decision.

  13. Lakshmi says:


    Tart looks delicious, I am going to try it soon! Now I have a good blog to visit and try out some yummy recipes :) Keep up the good work!


  14. Gina says:

    What a lovely experience it was….my first visit to The Triangle Plate.” Can’t wait to share it with my friends. Stephanie, you are a true “Wonder Woman.” The world is breathlessly awaiting more………

  15. Nicole says:

    Looks awesome, Stephanie!! So happy for you that it’s finally up and running. Looking forward to all the upcoming goodies!

  16. Barv says:

    Beautiful!!! I can almost smell and taste it with the great photography…I haven’t baked in awhile. This has inspired me, especially now that the fall season is here. I love that smell coming from the kitchen from growing up at your grandma’s house (my mom) Glad the new generations are keeping up the family traditions of wonderful home cooking. Give the girls a hug for me! Love you,

    Your aunt Barb

  17. Barb says:

    See it looks so good I sent you two comments! Oh well keep up the great cooking and can’t wait to see everything you do!

    Barb not Barv

  18. Carly says:

    Steph, You are an inspiration! Thanks for sharing your love for food with us! You make food come alive! Great job on the blog. I know it’s been a lot of work , but so worth every blood, sweat and tears! Nice job!

  19. Stephanie Kunstle says:

    Thank you Mama mia! I am blessed to have spent years with you in the kitchen, and now to have you as my biggest fan ;-). Love you.

  20. Stephanie Kunstle says:

    Oh Geoff. You knew this was coming, in some way or another…it’s my life’s goal to tempt you with things from the kitchen. Luckily, if you have the right Hawaiin shirt, it will cover the girth. hee! hee! If you and Susie would drive east, I would happily cook for you!!!! PS: thanks for the warning. I always like a good challenge.

  21. Stephanie Kunstle says:

    Thank you, Dawn! And thanks for all the deliciousness you’ve been sharing with us lately! So glad to have you in Colorado.

  22. Stephanie Kunstle says:

    Thanks, Shandee. If we still lived across the alphalfa field, I would ring your bell on May 1 and leave a nice supply of goodies on your door step. For now, the blog will have to do….

  23. Stephanie Kunstle says:

    Thank you, Cheryl! I will endeavour to inspire! XO.

  24. Stephanie Kunstle says:

    Bar-B. Don’t we all have the best memories from Grandma’s kitchen? Thanks for the encouragement.

  25. Stephanie Kunstle says:

    Em: Gracias hermanita! Ahora- para las manzanas… besos.

  26. Stephanie Kunstle says:

    Torres-Rouffs: Saludos amigos! It makes me happy knowing that two of my favorite gourmands are in my corner ;-). Speaking of food fests…missing having you here for another. But, it reminds of a recipe I may need to make public. Now, let’s hear more about the world you’re living in. XOXO.

  27. Stephanie Kunstle says:

    Tio: Better His. Thanks to you, I don’t feel so crazy doing this…you will always be crazier, hermano mio. Un GRAND abrazo, y kiss-kiss.

  28. Stephanie Kunstle says:

    Mark: Well, now, delivery service to Dubai…I will see what can be done. I would need a good investor ;-). Hoping to swipe a good Borscht recipe from your lovely wife, among other ideas — you have a culinary goddess right at home.

  29. Stephanie Kunstle says:

    Amy: I am hoping to RECEIVE catering, if we can get Hopscotch to start driving their goods north. These posts are always dedicated to my fellow breathless-gourmand. Don’t forget to chew the tamales before inhaling though… ;-)

  30. Stephanie Kunstle says:

    Kara: Oh, that’s a very special dot indeed! Thanks, Kara!

  31. Stephanie Kunstle says:

    DeeDee: Oh hooray! Whether you go for the kitchen or the journal, I think someone would benefit!

  32. Stephanie Kunstle says:

    Lakshmi: Here’s the deal…I will keep doing this, if you will continue to share your southern Indian cooking secrets with me. Oh YUM. Thank you for EVERYTHING, dear Lakshmi.

  33. Stephanie Kunstle says:

    Gina: Well, from one “Wonder Woman” to another- I thank you. I have been inspired by so many, including you!

  34. Stephanie Kunstle says:

    Nicole: Grazie, Macha. Love eating with you.

  35. Stephanie Kunstle says:

    Carly, when there are blood, sweat, and tears, the end result is usually a good one, right? Here’s to a fellow cook and encourager!

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