Plum Cardamom Crostata

plum cardamom crostata

Everywhere on the blogosphere, the gold and amber hues of autumn are beginning to appear on the plates. I am trying my hardest to not jump onto that band wagon quite yet only because summer is still quite present, the days are still hot and there is still some stellar summer produce at the farmers markets.

It’s hard to think of autumn recipes when summer produce is so abundant. I was at my local farm (at the Isabelle Farm stand in Lafayette) the other day and they were over flowing with gorgeous summer corn, leafy greens, heirloom tomatoes and a myriad of vibrantly coloured peppers.


The first of the fall pears and apples are beginning to appear and I am so waiting to get cracking with my autumn recipes. So many ideas!

In the meantime; another summer recipe showcasing some super sweet plums I found. This summer, I did not make any sort of berry or rhubarb pie like I usually do, except for the Apple Rhubarb Hand Pies, I made for Father’s Day, so I compromised with tart/pie and made this Plum Cardamom Crostata (or Galette).

plum cardamom crostata

Many, many years ago, before the blog, and at a time I was getting into enjoying baking and cooking, I was planning a Thanksgiving menu. Back then, I was an ardent Bon Appetite reader and religiously read the magazine cover to cover and very often cooked from it, and from many cook books. One such cookbook, had a beautiful plum tart showcased for some entertaining menu and I fell in love with it. It was beautiful; crisp, buttery golden pastry layered with ruby red plums.

I decided that this show stopping tart just had to be on my Thanksgiving table and it was added as one of the many desserts I had planned to bake. When the time came to go shopping for all the ingredients, of course, there were no plums to be found. In November, they are not exactly easy to come by. Back then, I was just beginning to understand about seasonal foods and fruit. I will never forget that Thanksgiving and my tart that never was! Since then, I have paid particular attention to seasonal produce and never been caught in that position again!

plum cardamom crostata

For some reason, that plum tart has never left my mind. I guess it was a learning experience. However, this tart is not the same tart. I rarely have time to cook from books any more, unless it’s a world cuisine cookbook. In between, children, husband, running around, housekeeping, grocery shopping and this blog and developing recipes, stopping to cook from book is a rare pleasure. Not to mention, I can’t even remember the book that has that particular plum tart recipe. But I have never forgotten the experience! Even as I was preparing this tart, I had to think back to my Thanksgiving experience! I must’ve taken it very hard :)

Fast forward many years and here I am, older and wiser, well, older for sure. So, this summer, when plums are abundant, I give you my long awaited plum tart, Plum Cardamom Crostata.

If you love cardamom, you will love this crust. I adapted a pastry recipe from Jacques Pépin and actually, like it better than the one I always use; it’s so gorgeously flaky and buttery; like eating a croissant. The cardamom is fragrant, not strong, but you can definitely tell its presence and it smells wonderful. The plums sit atop a rich, luscious, almond cream (it’s a frangipane). 

plum cardamom crostata

Plum Cardamom Crostata

Calories: 3346

Fat: 216g

Summer plums encased in an almond cream atop a buttery, cardamom crust.
  • Pastry
  • 1½ cups/200g all purpose/plain flour
  • 1 teaspoon freshly ground cardamom
  • 2 tablespoons organic sugar, powdered or granulated
  • pinch salt
  • 1½ sticks/170g chilled butter, in small cubes
  • 3-5 tablespoons ice water
  • ½ cup/65g ground almonds
  • ¼ cup/55g organic sugar
  • 2 tablespoons/25g all-purpose/plain flour
  • pinch salt
  • 3 tablespoons butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 4 red or black plums, sliced ¼ inch wedges
  • 1 tablespoon sugar
  • 2 tablespoons cream/milk to brush on pastry
  • raw sugar for sprinkling on crust
  2. Prepare the pastry first so that it can chill for a few minutes before baking.
  3. Easiest way to make the crust is in the food processor but it can also be done by hand.
  4. In the bowl of a food processor bowl, place the flour, sugar, cardamom and salt.
  5. Pulse a few times to mix.
  6. Add the butter pieces and pulse until the butter is broken up an incorporated throughout.
  7. The mixture should look like coarse bread crumbs.
  8. Add the water start with 3 tablespoons.
  9. Pulse to see if your dough comes together.
  10. Depending on the humidity and the dryness of your flour, you may only need 3 tablespoons.
  11. I always need about 5 or 6 because Colorado air is dry.
  12. You want the dough to stick when you pinch between your fingers.
  13. Don't over process and make a ball in your processor.
  14. Once the dough is holding when you pinch, tip out onto a counter and make a ball using your hands.
  15. Gently kneading a little to get it to hold together.
  16. The butter content is high in this dough so you should need little water and it should come together nicely.
  17. Flatten into a disc shape.
  18. Get a baking sheet ready and a piece of parchment paper cut to fit the baking sheet or baking mat.
  19. Place the disc of dough onto the parchment paper on the counter and roll out into a circle about 14-16 inches.
  20. Place the rolled out dough and the parchment paper onto the baking sheet and chill for about 15 minutes.
  22. While the pastry is chilling, make the almond cream and prepare the plums.
  23. Toss the plums in the sugar and set aside to macerate.
  24. In the processor bowl, add the ground almonds, sugar flour and salt and pulse to mix.
  25. Add in the butter, egg and vanilla and process to a paste.
  26. Set aside until ready to bake the crostata.
  27. Preheat the oven to 400℉/200℃.
  28. Remove the pastry from the fridge.
  29. Spread the almond cream paste over the top of the crust leaving 1-2 inches around the edges to fold over.
  30. Arrange the plums over the top decoratively or toss them in rustically.
  31. Start to fold over the edges of the crust all around, pleating them slightly.
  32. Brush the edges with cream, milk or egg wash and sprinkle raw sugar all around.
  33. Bake until golden brown and juicy, about 40-50 minutes.
  34. Serve warm or at room temperature.

plum cardamom crostata

I hope everyone has a fun filled weekend planned. Mine starts with a wonderful lunch with friends today (I’m taking one of these for dessert), I’m looking forward to relaxing, enjoying good food and great company. Saturday is Laith’s soccer game in Brighton which is about 45 minutes away and it’s a morning game so there’s no sleeping in. On a happier note, his team is 2-0 this season! They got it together after that miserable tournament a few weeks ago and they are a force to watch on the field. I am so proud of them :). Hoping for another win tomorrow.

Have a great weekend!!


Nazneen Written by:

Indian by ancestry, American by motherhood and British by choice, I live in beautiful Colorado with my husband and four kids and, I love coffee...all kinds of coffee.


  1. October 11, 2013

    Oh my, but this looks divine. This is my kind of Fall dessert. Thanks for the reicpe!

    • Nazneen
      October 12, 2013

      Thanks Adri! Thank you for stopping by :)

    • Nazneen
      September 28, 2013

      Thank you Bam!

    • Nazneen
      September 23, 2013

      Thanks Minnie! Yeah, the guys are ecstatic they are 3-0!! The cardamom worked brilliantly in the crust!

  2. September 23, 2013

    got hooked to this tart….cardamom and plums together…bliss in every slice :-)

    • Nazneen
      September 23, 2013

      Thank you Kumar!!

  3. September 22, 2013

    I can see why you wished to make this for Thanksgiving.. it would have impressed everyone at the table! It is truly stunning.. you’ve made the perfect crostata for any occasion! I’ll be on the look out for plums.. but I think they’re done here.. and we’ve got pears in the shops. xx
    Barbara Bamber | justasmidgen recently posted..Cozy Autumn Decor | DIY Fall WreathMy Profile

    • Nazneen
      September 23, 2013

      Thank you Barbara! It’ll be great with pears too! In fact, it’s one of my favourites with pears!

    • Nazneen
      September 23, 2013

      Thank You Kiran, I love frangipane, always adds such a nutty creaminess to desserts.

  4. September 22, 2013

    Lovely dish! I’d do an apple crostata for Thanksgiving. And this great plum one for right now! This is such a nice recipe – thanks so much.
    john@kitchenriffs recently posted..Lentil and Tomato SoupMy Profile

    • Nazneen
      September 23, 2013

      Thanks John! Yes, I learnt my lesson with the whole plum tart for Thanksgiving thing! Apples and pears are the best in this!

  5. September 22, 2013

    Beautiful photos Nazneen. I’ve got cardamon in the pantry that I just don’t use enough. And it’s such a wonderful flavor. Thanks for a great recipe.
    Lea Ann (Cooking On The Ranch) recently posted..Mediterranean SalmonMy Profile

    • Nazneen
      September 23, 2013

      Thank you so much Lea Ann! The cardamom worked wonderfully in the crust. I hope you get a chance to use your cardamom.

    • Nazneen
      September 23, 2013

      Thanks Lisa! Yeah, you guys are getting into the spring flavours, which are great in their own right! We shall enjoy the autumn flavours in the mean time!

  6. September 22, 2013

    If Orange Blossom water is my right achilles heel, Cardamom is my left. I adore it. I think I must have been born in the middle east in another life! This ticks all the boxes though – frangipane, cardamom and fruit. Brilliant!
    Jas@AbsolutelyJas recently posted..Goat in Honour of BenardMy Profile

    • Nazneen
      September 23, 2013

      I think so Jas!! But I think you’re a world wide connoisseur!

  7. September 21, 2013

    I was bummed out about all the fresh Summer peaches going away and completely forgot about plums…just gorgeous! And I love how you spiked it with cardamom..yum!

    • Nazneen
      September 23, 2013

      Thanks Angela!I too am bummed about the peaches though, they were so good this year!

  8. September 20, 2013

    I too am older and wiser and I try to buy seasonal items. This is not too difficult in NYC where the practice seems common.

    The crostata looks delicious and perfect!
    Ameena recently posted..she’s nothing like meMy Profile

    • Nazneen
      September 23, 2013

      Thanks Ameena, and yes, you should have no problem in NYC with seasonal produce!

    • Nazneen
      September 23, 2013

      Thanks Dave, and yes, I do know of your affection to cardamom!

  9. September 20, 2013

    Oh my – you put cardamom in the crust!!! Gawsh golly – what an amazing idea! I think I can just chomp on that crust – the fruit and almond cream are a delightful bonus! Love this
    Shashi recently posted..Muesli & White Chocolate BarsMy Profile

    • Nazneen
      September 23, 2013

      Thanks Shashi!You know? It worked really well in the crust and with the frangipane cream, it kinda had a halwa taste going on!

    • Nazneen
      September 23, 2013

      Thanks Asha! I would love to have you sit with me and enjoy this :)

  10. September 20, 2013

    This looks like sheer heaven – cardamom is an amazing spice, isn’t it? I can’t understand how some people don’t like it! My wife would love this… she’s allergic to raw plums so served like this I think she’d be all over it!
    Charles recently posted..Port Jelly to be jelly of!My Profile

    • Nazneen
      September 23, 2013

      Thanks Charles! I don’t know how people don’t like cardamom! My rice pullaos and kormas and desserts would be lost without cardamom!

    • Nazneen
      September 23, 2013

      I would love to have had you here to enjoy some with me! Thank you Julie!

  11. September 20, 2013

    Spices and sweet again! I can never have enough of it….especially when it comes packaged so beautifully with bright red plums, frangipane and crisp fragrant pastry. You manage to outdo yourself Nazneen…every time! Have a great weekend:-)
    Sugar et al recently posted..Raspberry Meringue Mille-feuilleMy Profile

    • Nazneen
      September 23, 2013

      Thank you Sonali! Your words are very kind but quite unwarranted , I think!

  12. September 20, 2013

    I love your use of cardamom, it is so wonderful and so underused. Its definitely one of my favorite spices. This recipe makes me wish I still had access to my kitchen.
    Hope you have a wonderful weekend ahead.
    *kisses* Heavenly
    Heavenly recently posted..How to Get HappyMy Profile

    • Nazneen
      September 23, 2013

      Thanks Heavenly! I hope you start posting recipes soon! Can’t wait to see what you cook :)

  13. September 20, 2013

    Great looking tart, I bet the cardamom and the frangipani are delicious together. Glad to hear you’re having some time to enjoy with friends. I’ll keep my fingers crossed for Laith’s soccer game. GG
    glamorous glutton recently posted..Boot Fair BountyMy Profile

    • Nazneen
      September 23, 2013

      Thanks GG! Your best wishes worked, Laith and his team won their game!

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