Little Jack Horner sat in the corner

Eating his Christmas Pie.

He put in his thumb

And pulled out a plum

And said what a good boy am I.

Mrs. Horner would have loved this no-fail recipe.  The crust is pressed into the tart tin.  You don’t need any special equipment to make it.    You can serve it warm or at room temperature.  And if there is any left after dinner it keeps very well.  Something Jack would have liked very much.


2 cups unbleached all-purpose flour

3/4 cup finely chopped walnuts

3/4 cup light brown sugar, lightly packed

12 tablespoons (6 ounces, 1 1/2 sticks) small  diced cold unsalted butter

1 large size egg yolk

2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Preheat oven to 400 degrees.

Whisk the flour, walnuts, and sugar in a large bowl.

Wash the plums and cut them in half lengthwise

Work the butter into the flour mixture – with a pastry blender or your fingers.

Add the egg to the centre of the mixture and using a fork work it into the mixture until it is crumbly.  (You can do this by hand or with an electric mixer)

Set aside 1 1/2 cups of the crumb mixture for the topping.   Press the remaining mixture into a 9 1/2 inch  tart tin with removable bottom or a springform pan.

Arrange the plums in the pan, skin-side down, to form a flower pattern;  begin at the outside and work your way in.  If your plums are quite large quartered them lengthwise.

Sprinkle the 1 1/2 cups of the crumb mixture evenly over the plums .  Bake the tart for 40-50 minutes, or until it’s lightly browned and the plum juices are bubbling.  Watch carefully as the tarts edges may brown quickly.

Remove from the oven and cool for 10-15 minutes on a rack.  Remove from the pan and transfer the tart to a flat plate.

Serve warm or at room temperature.

There’s nothing like gilding the lily – or the plum tart.  You can accompany this delicious tart with vanilla ice cream , or the ultimate indulgence whipped cream flavoured with Armagnac.



  1. I have to admit that this is the FIRST time I have ever seen a recipe or photo (and what magnificant photos they are!) of a Plum Tart. Virginia this is so very beautiful and makes Tin Man want to be Little Jack himslelf!!! I MUST try this! Thank you so much for sharing. You are the Culinary Goddess!!!

    • You are on the right garden path Lynda. Just imagine the lovely things you’ll be creating with your plums, not to mention eating them out of hand. I am fortunate to have a good friend who lives just down the road. She has plum and pear trees. What luxury. Virginia

    • This pie is pure magic Christine. Magic because it is easy and fool-proof to make. Magic because it is decadently delicious especially when you smother it with a big splash of whipped cream. I hope you make it soon Christine. Virginia

  2. This IS a lovely simple recipe Virginia, i might make this for my children when i go home. We can get lovely big black doris plums there. I DO like fool proof recipes.. have a lovely evening.. c

    • You will love this recipe Celi. It is fool-proof – and quick – and delicious. Pile on those big black Doris plums and think of me. We have a heavy dusting of snow on our local North shore mountains. It has my husband excited. He is talking snow shoeing Meanwhile it is lovely and green where we are. Have a wonderful night. V.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s