The moment the plums hit the counter, I knew I was in for a little kitchen magic. Today, I’m excited to share my cherished recipe for Plum Tart—a delightful mix of flavors and textures that transforms simple ingredients into a showstopper dessert. Not only is this tart a fantastic way to highlight summer’s juicy fruit, but it also stands out with its quick prep time and impressive presentation, making it a perfect crowd-pleaser for any gathering. As the golden crust cradles the tender plums, you're left with a sweet and slightly tangy treat that is sure to impress. Ready to whisk your way to deliciousness with this Plum Tart? Let’s dive in!
Why is Plum Tart an irresistible choice?
Simplicity at its core: This recipe comes together easily, allowing you to create a stunning dessert without fuss.
Fresh seasonal goodness: Using ripe plums infuses vibrant flavors that celebrate summer, making each bite a delight.
Impressive presentation: The beautiful fold-over crust not only looks amazing but also adds to the textural contrast of the tart.
Versatile dessert option: Serve it warm, topped with ice cream or chilled; it fits any occasion, from casual gatherings to festive celebrations.
Quick prep and bake time: With just over an hour total, it’s a perfect option for when you need a homemade dessert in a snap!
Experience the joy of homemade baking with this indulgent plum tart that everyone will rave about!
Plum Tart Ingredients
• The perfect blend for your Plum Tart awaits!
For the Crust
- 2 cups all-purpose flour – This forms the base, giving a tender and flaky texture; can substitute with gluten-free flour.
- 1 cup cold unsalted butter – Chilled butter is key for a rich, flaky crust.
- 2 tablespoons granulated sugar – Adds a touch of sweetness; can substitute with brown sugar for a deeper flavor.
- ½ teaspoon salt – Enhances the overall flavors in the crust.
- 6 tablespoons ice-cold water – Helps bind the dough without melting the butter.
For the Filling
- 4 cups firm plums – Ripe but firm plums are ideal for a juicy yet structured filling.
- 2 tablespoons cornstarch – Acts as a thickener, helping to absorb juices and keep the tart from becoming soggy.
- 1 teaspoon cinnamon – Adds warmth and spice; nutmeg can be used as an alternative for a different flavor profile.
For the Glaze and Topping
- 1 beaten egg – This gives your tart a lovely golden finish when brushed on before baking.
- 1 tablespoon cinnamon sugar – A delightful optional topping that adds sweetness and crunch.
- ¼ cup plum or peach jam – Use to achieve a glossy finish on the plums; apricot jam can be substituted if desired.
Step‑by‑Step Instructions for Plum Tart
Step 1: Make the Crust
Cut the cold unsalted butter into small cubes and combine it with 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and ½ teaspoon of salt in a mixing bowl. Using a pastry cutter or your fingers, mix until the texture resembles coarse crumbs, about 3-4 minutes.
Step 2: Form the Dough
Gradually add 6 tablespoons of ice-cold water to the mixture while stirring gently until a dough begins to come together. Once incorporated, shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Step 3: Prepare the Filling
While the dough chills, wash and slice 4 cups of firm plums into wedges and transfer them to a large mixing bowl. Toss the plum wedges with 2 tablespoons of cornstarch, a pinch of salt, and 1 teaspoon of cinnamon until the fruit is evenly coated and set aside to macerate.
Step 4: Roll out the Dough
After chilling, lightly flour your work surface and roll the dough into a 14-inch round. Aim for an even thickness of about ⅛ inch. Carefully transfer the rolled dough to a parchment-lined baking sheet, ensuring it's centered and smooth.
Step 5: Assemble the Tart
Arrange the sliced plums in the center of the dough, leaving a 2-inch border around the edges. Gently fold the dough border over the filling, creating a rustic edge, while ensuring some plum wedges remain exposed. Drizzle any collected juices over the fruit.
Step 6: Add Egg Wash & Topping
Brush the exposed crust with 1 beaten egg for a lovely golden finish as it bakes. Optionally, sprinkle 1 tablespoon of cinnamon sugar on top of the folded edges for added sweetness and crunch.
Step 7: Bake
Preheat your oven to 425°F (220°C) and place the tart in the oven once warmed. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 20-30 minutes until the crust is golden brown and the plums are tender.
Step 8: Glaze and Cool
Remove the Plum Tart from the oven and immediately brush the hot plums with ¼ cup of plum or peach jam to create a glossy finish. Allow the tart to cool on a wire rack for at least 15-20 minutes before slicing and serving.
Expert Tips for Perfect Plum Tart
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Chill Your Ingredients: A cold dough is essential for a flaky crust. Keep your butter and water ice-cold to avoid a greasy texture.
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Firm Plums Only: Choosing ripe but firm plums prevents a mushy filling. Overripe plums release too much juice, making the tart soggy.
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Don’t Skimp on Cornstarch: This helps absorb excess juice from the plums, ensuring your Plum Tart maintains its shape and isn’t watery.
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Rustic Edge is Key: Folding the crust over the filling not only looks beautiful but also protects the fruit and keeps it from burning.
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Adjust Baking Time as Needed: Keep an eye on your tart; ovens can vary. Bake until the crust is golden brown and the plums are tender for the best results.
Storage Tips for Plum Tart
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Room Temperature: Keep the tart covered at room temperature for up to 2 days to maintain its freshness and flavor.
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Fridge: Store in an airtight container in the fridge for up to 5 days, ensuring that each slice stays deliciously moist.
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Freezer: Wrap individual slices of the Plum Tart tightly in plastic wrap and place them in a freezer-safe bag; it will keep well for up to 3 months. Thaw at room temperature before reheating.
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Reheating: For the best taste, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Plum Tart Variations & Substitutions
Get creative with your plum tart by trying out these delicious adaptations that make this dessert uniquely yours!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a tender crust everyone can enjoy.
Transforming the flavors is just a swap away! With this change, your tart can cater to gluten-sensitive friends without sacrificing taste. -
Brown Sugar: Replace granulated sugar with brown sugar for a richer flavor and a hint of molasses.
This swap deepens the sweetness and gives your crust a slight caramel essence, making every bite extra special. -
Mixed Fruits: Combine peaches or nectarines with plums for a delightful fruity medley.
Mixing different fruits adds exciting layers of flavor and creates a vibrant appearance that will catch any eye. -
Cinnamon-Nutmeg Twist: Use nutmeg instead of cinnamon for a warm, aromatic profile.
Experimenting with spices can elevate your tart, offering a comforting, holiday-like taste to this summer treat. -
Vegan Option: Swap butter for coconut oil and use a flax egg instead of a beaten egg for glazing.
You’ll not only maintain the flaky goodness of the crust, but you'll also create a dessert that caters to your plant-based friends. -
Spicy Kick: Add a pinch of cayenne or red pepper flakes to the filling for an unexpected heat.
This subtle spice enhances the sweetness of the plums, creating a tantalizing contrast that will leave your guests wanting more! -
Chocolate Drizzle: Create a chocolate ganache to drizzle on top of the tart for an indulgent finish.
The combination of chocolate and plums adds a sophisticated richness that turns your tart into a heavenly dessert. -
Seasonal Spices: Incorporate fresh ginger or cardamom into the filling to celebrate fall flavors.
As the seasons change, so can your tart. This shift invites seasonal warmth and comfort into each delightful slice!
What to Serve with Plum Tart
Indulging in a warm slice of tart evokes a cozy atmosphere perfect for sharing delightful moments.
- Vanilla Ice Cream: The creamy sweetness of vanilla ice cream beautifully contrasts with the tartness of the plums, creating a blissful bite.
- Whipped Cream: Light and airy, whipped cream adds a luscious touch that pairs well with the rich flavors of the tart.
- Fresh Mint Leaves: Chopped mint adds a refreshing lift to each slice, enhancing the overall experience with a burst of brightness.
- Coffee or Espresso: A warm cup of coffee or an espresso delivers a comforting balance, making for a perfect cozy afternoon treat.
- Cashew Cream: For a vegan twist, drizzle silky cashew cream over the tart, offering a nutty richness that complements the fruitiness.
- Charcuterie Board: Add the tart to a charcuterie spread with cheeses and nuts for a delightful mix of sweet and savory flavors.
- Sparkling Wine: A crisp sparkling wine complements the tart's sweetness, elevating your dessert experience to something special.
- Dark Chocolate Shavings: A sprinkle of dark chocolate brings a decadent flair, enticing those who adore a touch of bitterness with their dessert.
- Apple Cider: A warm glass of spiced apple cider creates a fall-like atmosphere, harmonizing with the warm spices in the tart.
- Berries: Serve with a side of fresh berries for a burst of color and a sweet-tart contrast to the rich plum filling.
Make Ahead Options
These Plum Tart preparations are perfect for busy home cooks looking to save time during hectic weeks! You can prepare the crust up to 24 hours in advance; simply wrap it in plastic wrap after forming the disk and refrigerate. For the filling, slice the firm plums and toss them with sugar, cornstarch, salt, and cinnamon up to 3 days ahead, storing it in an airtight container in the fridge to keep them fresh. When you’re ready to bake, roll out the chilled dough, assemble the tart with the prepared filling, and follow the baking instructions for that fresh, homemade taste. With these make-ahead tips, you’ll have a delightful Plum Tart ready to impress with minimal last-minute effort!
Plum Tart Recipe FAQs
How do I choose the best plums for my Plum Tart?
Absolutely! Look for firm plums that are ripe but not overly soft, as they will hold their shape while baking. Check for a vibrant color, and avoid any with dark spots or blemishes that could indicate overripeness. If you can, give them a gentle squeeze; they should give slightly but still feel sturdy.
What’s the best way to store leftover Plum Tart?
Very! After baking, allow your tart to cool completely. You can store it at room temperature, covered, for up to 2 days for optimal freshness. If you need to store it longer, place it in an airtight container in the fridge, where it will stay good for up to 5 days.
Can I freeze the Plum Tart, and how?
Absolutely! To freeze, wrap individual slices tightly in plastic wrap, ensuring no air can get in, and then place them in a freezer-safe bag. They will keep for up to 3 months. When you’re ready to enjoy a slice, simply thaw at room temperature for a few hours or pop it in a preheated oven at 350°F for 10-15 minutes for a freshly-baked treat.
What should I do if the crust of my Plum Tart is soggy?
Very common! If you find your tart has a soggy crust, it could be due to using overripe plums or not using enough cornstarch to absorb the juices. Next time, ensure you're using firm plums and increase the cornstarch by a teaspoon if needed. Also, consider partially baking the crust for 5-10 minutes before adding the filling to help it stay crisp.
Are there any dietary considerations I should keep in mind?
Absolutely! For those with gluten sensitivities, you can substitute all-purpose flour with gluten-free flour in the crust without sacrificing taste. Be mindful of allergies: plums are fine for most, but always check with guests if you’re serving this tart at gatherings. Additionally, if you wish to create a vegan version, try using a plant-based butter alternative and a plant-based egg substitute for glazing.
Indulgent Plum Tart That’s Simply Irresistible
Equipment
- mixing bowl
- Pastry cutter
- Rolling Pin
- baking sheet
- parchment paper
Ingredients
For the Crust
- 2 cups all-purpose flour can substitute with gluten-free flour
- 1 cup cold unsalted butter key for a rich, flaky crust
- 2 tablespoons granulated sugar can substitute with brown sugar
- ½ teaspoon salt enhances flavors
- 6 tablespoons ice-cold water helps bind the dough
For the Filling
- 4 cups firm plums ripe but firm for structure
- 2 tablespoons cornstarch thickens the filling
- 1 teaspoon cinnamon can use nutmeg as an alternative
For the Glaze and Topping
- 1 tablespoon cinnamon sugar optional topping
- ¼ cup plum or peach jam for a glossy finish, can substitute apricot jam
Instructions
Step-by-Step Instructions for Plum Tart
- Cut the cold unsalted butter into small cubes and combine it with 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, and ½ teaspoon of salt in a mixing bowl. Using a pastry cutter or your fingers, mix until the texture resembles coarse crumbs, about 3-4 minutes.
- Gradually add 6 tablespoons of ice-cold water to the mixture while stirring gently until a dough begins to come together. Once incorporated, shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- While the dough chills, wash and slice 4 cups of firm plums into wedges and transfer them to a large mixing bowl. Toss the plum wedges with 2 tablespoons of cornstarch, a pinch of salt, and 1 teaspoon of cinnamon until the fruit is evenly coated and set aside to macerate.
- After chilling, lightly flour your work surface and roll the dough into a 14-inch round. Aim for an even thickness of about ⅛ inch. Carefully transfer the rolled dough to a parchment-lined baking sheet.
- Arrange the sliced plums in the center of the dough, leaving a 2-inch border around the edges. Gently fold the dough border over the filling, creating a rustic edge, while ensuring some plum wedges remain exposed.
- Brush the exposed crust with 1 beaten egg for a lovely golden finish. Optionally, sprinkle 1 tablespoon of cinnamon sugar on top.
- Preheat your oven to 425°F (220°C) and place the tart in the oven once warmed. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 20-30 minutes until the crust is golden brown and the plums are tender.
- Remove the Plum Tart from the oven and immediately brush the hot plums with ¼ cup of plum or peach jam to create a glossy finish. Allow the tart to cool on a wire rack for at least 15-20 minutes before slicing and serving.
