The plums turn out juicy and incredibly delicious inside this yummy Italian Plum Shortbread Tart. NOTE: No tart pan? You can make this dessert using a 9″ deep dish pie pan. The shortbread crumble serves as both the crust AND the topping for this dessert, which is made using a tart pan with a removeable bottom. WOW! The results turned out amazing and delicious! Who knew that this humble looking plum could be the star in such a delicious fruit tart? The really cool part is that while the insides of this raw “oblong-shaped” fruit are GOLD in color, after baking they turn a brilliant shade of RED! WAIT… WHAT? All those ripe plums inspired me to tweak the recipe once again to make an Italian Plum Shortbread Tart! I decided to use the same crust and topping, but come up with my own Italian plum filling. Over the years I have modified it to make a boysenberry shortbread tart, and a peach shortbread tart.
I received a recipe card for an apple shortbread tart many years ago from a dear friend. My inspiration for this recipe is one of my favorite recipes for fruit-filled shortbread tarts. After making the tart, I also made a jar of Italian plum jam with the remaining plums (yes… we STILL had more plums-go figure). I gave a bunch of them to one of our sons, but there were still too many for my husband and I to eat! What is a girl to do? I ended up creating this recipe to use most of them (recipe takes about 25 plums). That was the case last month when a friend of ours gave us a LOT of Italian plums from a friends tree. What To Do With A LOT of Italian Prune Plums? Looking for a fabulous dessert? You’ll love this Italian Plum Shortbread Tart, with juicy plums, buttery shortbread crust, and streusel top!
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