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How To Ripen Plums // Plum Tart Recipe

May 31, 2012

Plums from Larken farms

We want you to be able to fully enjoy the rich, tangy local Santa Rosa plums you’re getting this weekend from Larken Farms in Waxahachie.  So we put together some storage tips for you as well as a great recipe!

How to Store Plums

Ripening peaches, plums or nectarines is an easy process. Place the fruit inside a brown paper bag, loosely secure the top and allow it to remain at room temperature for one to two days. As nectarines, peaches and plums begin to ripen, they will give off a natural hormone called ethylene. The paper bag traps the ethylene close to the fruit, but still allows for air to flow into and out of the bag. Do not use plastic bags since the plastic will not allow for the airflow and can cause the fruit to acquire an unusual taste.

You could also just leave plums at room temperature for a day or two and they’ll continue to ripen. Once they’re fully ripe, refrigerate them.

Firm peaches, plums and nectarines should NEVER be placed in the refrigerator. Refrigeration causes damage known as “internal breakdown,” resulting in a dry or mealy peach. ONLY AFTER the fruit is soft and gives to a gentle touch should it be stored in the refrigerator for several days without damage to the fruit.

Plum Tart

Inspired by Barefoot Contessa’s Plum Tart from

Santa Rosa Plums are a little darker than the ones pictured below, but that’s even better!


2 cups organic all-purpose flour (or spelt flour, or you could probably substitute with almond flour)
3/4 cup finely chopped organic raw walnuts
3/4 cup Rapadura sugar (Rapadura is less processed and also rich in iron)
1 1/2 sticks cold unsalted butter, diced
1 farm-fresh egg yolk
2 pounds ripe Texas plums, pitted and quartered lengthwise


Preheat the oven to 400 degrees. Then, prepare the plums…

Next, dice the butter. Make sure it’s very cold and straight out of the fridge.

Combine the flour, walnuts, and sugar in a food processor or mixer. Add the butter and the egg yolk.

Pulse in food processor, or mix with an electric mixer, until crumbly. It doesn’t take long!

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.

Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Finally, sprinkle the rest of the crumb mixture evenly over the plums.

Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Add ice cream or fresh whipped cream, and enjoy! 🙂

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