Romanian Plum Tart (Placinta cu Prune)

Recipe contributed by Elizabeth Schwartz; photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  20 minutes Cook Time:  30 minutes

Romanian Plum Tart (Placinta cu Prune)

Plums steal the show in this Romanian tart bursting with juicy fruit.



1 package active dry yeast

½ cup water or milk, lukewarm

2½ cups (300 grams) flour

½ cup (100 grams) granulated sugar

¾ stick (6 tablespoons or 85 grams) unsalted butter, softened

1 large egg

1 teaspoon salt



10 medium-large plums (about 900 grams), washed, pitted and cut into eighths

¼ cup (50 grams) granulated sugar

3 tablespoons tapioca starch

1 tablespoon heavy cream, to wash


  1. Prepare for baking: preheat oven to 350ºF. Grease a cookie sheet and line it with parchment paper.
  2. Make the dough: In a large mixing bowl, dissolve the yeast in lukewarm water or milk. Add flour, sugar, butter, egg and salt and knead until all of the ingredients are combined and stop sticking to the bowl.
  3. Make the filling: Place the plums, sugar, and tapioca starch in a large mixing bowl. Toss to coat. Set aside until the dough is ready.
  4. On a lightly floured surface, roll the dough into a sheet larger than the pan. Place the sheet on the greased pan, starting at one corner and straddling the margins of the pan. With your fingers, pull the dough to make sure it reaches each corner in the pan.
  5. Spoon the filling over one half of the dough, starting about ½ inch from the edge of the pan.
  6. Fold the dough like an envelope to cover the plum filling. Pierce the dough with a fork several times.
  7. Bake at 350ºF for 30 to 40 minutes. To test doneness, pierce with a fork; if the dough doesn’t stick to the fork, it’s done. Depending on your oven, it might require more time.

Kitchen Tips

From the test kitchen:

  1. We recommend that you use milk (or soy milk) in this recipe. Heat it to 110ºF, then let it cool to  95ºF  to 100ºF  before adding the yeast. If it’s too hot, it will kill the yeast; if it’s too cool it will not bubble and the dough will not rise.
  2. The juiciness of the plums can vary substantially by variety and ripeness. If your fruit creates a large amount of water at the bottom of the bowl,while mixing the filling, you can either drain it and discard or  drain it and cook it down to a syrupy consistency in a wide saucepan. We used Santa Clara plums, but Italian plums would a great option that will produce less liquid.
  3. The tart will look like a square calzone or folded over pizza.

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