Plum Tart Recipe

There’s so much to love about this Plum Tart. The combination of a flaky crust and a smooth filling is something to experience.

The crust is hard to resist, made with only 1½ cups of all-purpose flour, ¼ cup of granulated sugar, and ½ cup of chilled, cubed unsalted butter. But it’s what’s inside that counts, right?

And the marriage of 5-6 ripe, juicy plums with 2 tablespoons of brown sugar, a hint of cinnamon, and a touch of nutmeg is the kind of delectable burst of flavor that’s worth the price of admission.

Ingredients

All-Purpose Flour:
Offers versatility; factor in providing carbohydrates; a key ingredient.

Granulated Sugar:
Contributes to browning; enhances flavor; adds sweetness.

Unsalted Butter:
Enriches; allows for a flaky crust; provides healthy fat.

Plums:
They are sweet and juicy, rich in vitamins A and C, high in fiber.

Brown Sugar:
Contributes a nuanced molasses flavor; enhances fruit; tender crumb.

Cinnamon:
Spice that is warm; antioxidant properties that it has; adds layers of flavor.

Almonds:
Not necessary; provides a crisp texture; abundant in protein and heart-healthy fats.

Ingredient Quantities

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• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 1 large egg
• 2 tablespoons cold water
• 5-6 ripe plums, sliced
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup almonds, sliced (optional)
• 1 tablespoon apricot jam (optional)

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Instructions

1. Set your oven to 375°F (190°C).

2. Take a big bowl and mix these three ingredients very well together with a spatula or wooden spoon.
1. All-purpose flour (3 cups; 379 g)
2. Granulated sugar (1 cup; 200 g)
3. Salt (1/2 teaspoon; 3 g) Add the cold butter, cut into cubes and then into the mixture, until the mixture is coarsely blended.

3. With a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

4. Whisk the egg and the cold water in a small bowl, then add to the flour mixture. Mix until the dough begins to come together.

5. Collect the dough into a sphere, enclose it in plastic wrap, and chill it for half an hour.

6. On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Ease the dough into the pan and trim the excess.

7. In a bowl, combine the sliced plums with brown sugar, cornstarch, cinnamon, and nutmeg. Toss until the plums are well coated.

8. Position the plum slices over the dough, overlapping them slightly, and if you are using them, sprinkle sliced almonds over the top.

9. Bake the tart in the oven that has been preheated to 350°F for 35-40 minutes, or until the crust is golden brown and the plums are tender.

10. If desired, warm the apricot jam and brush it over the plums to make them shiny before serving. Allow the tart to cool for a few minutes, then slice and serve.

Equipment Needed

1. Oven
2. Large mixing bowl
3. Small bowl
4. Spatula or wooden spoon
5. Pastry cutter (or use fingers)
6. Whisk
7. Plastic wrap
8. Rolling pin
9. 9-inch tart pan
10. Measuring cups and spoons
11. Knife (for slicing plums)
12. Baking sheet (optional, for stability)
13. Pastry brush (optional, for apricot jam)

FAQ

• Q: Can I use a different type of fruit instead of plums?Yes, you can substitute plums with other stone fruits like peaches, nectarines, or apricots to vary the flavor.
• Q: Is it necessary to chill the butter before using it in the crust?Yes, using cold butter helps get a flaky crust because it melts during baking, creating layers.
• Q: Can I make the crust ahead of time?Certainly! The crust can be made a day ahead and stored in the refrigerator until you’re ready to use it.
• Q: What is the purpose of adding cornstarch to the filling?A: Fruit juices released during baking are thickened by cornstarch, preventing a watery crust.
• Q: How do I know when the tart is fully baked?A: After 35-40 minutes in the oven, the crust will be a lovely golden brown, and the bubbling fruit filling will let you know that your tart is done.
• Q: Can I omit the almonds or replace them with a different nut?Almonds can be omitted or replaced with other nuts such as walnuts or pecans that are more to your taste.
• Q: What is the purpose of the apricot jam?A: The addition of apricot jam gives the tart a glossy, beautiful finish. It is optional, but for maximum presentation and flavor, I highly recommend it.

Substitutions and Variations

1 ½ cups of all-purpose flour can be replaced with whole wheat flour for a healthier option.
You can substitute coconut sugar or honey for granulated sugar in this recipe and get a lovely sweetness and flavor that is slightly different than using the standard granulated sugar.
The same amount—½ cup—of coconut oil or a plant-based margarine can be used for butter if you want a vegan option.
For an egg-free version, 1 large egg can be replaced with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
If plums aren’t available, 5-6 ripe plums can be substituted with peaches or apricots.