Plum tart is a delightful way to highlight the sweet-tart flavors of ripe plums in a buttery, flaky crust. This classic American take on the plum tart is perfect for summer gatherings, afternoon teas, or as a cozy dessert for family dinners. The tart is easy to make, visually appealing, and packed with the natural sweetness of fresh plums.
Classic American Plum Tart Recipe
8
slices30
minutes45
minutes283
kcal1
hour15
minutesKeep the screen of your device on
Ingredients
- For the Crust:
150 g 1 1/5 cup all-purpose flour
2 tablespoons 2 tablespoons granulated sugar
1/2 teaspoon 1/2 teaspoon salt
115 g 1/2 cup cold unsalted butter
3 tablespoons 3 tablespoons ice water
- For the Filling:
6 6 ripe plums
100 g 1/2 cup granulated sugar
1 tablespoon 1 tablespoon lemon juice
1 tablespoon 1 tablespoon cornstarch
1/2 teaspoon 1/2 teaspoon ground cinnamon
1/4 teaspoon 1/4 teaspoon ground nutmeg (optional)
1 teaspoon 1 teaspoon vanilla extract
- For the Topping:
1 tablespoon 1 tablespoon sugar for sprinkling (optional)
2 tablespoons 2 tablespoons apricot jam (for glazing)
Equipment
9-inch (23 cm) tart pan with a removable bottom- Mixing bowls
- Rolling pin
- Pastry brush
- Baking sheet
- Aluminum foil
Directions
- Prepare the Crust:
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
- Add the cold, cubed butter and use a pastry cutter (or your fingers) to work it into the flour mixture until it resembles coarse crumbs.
- Slowly add the ice water, one tablespoon at a time, and mix until the dough begins to come together. Avoid overworking the dough.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll the chilled dough into a circle about 12 inches (30 cm) in diameter.
- Gently transfer the dough to a 9-inch tart pan, pressing it into the edges. Trim off any excess dough hanging over the sides.
- Prick the bottom of the crust all over with a fork to prevent it from puffing up during baking.
- Pre-bake the Crust:
- Place a sheet of aluminum foil over the dough and fill it with pie weights (or dry beans).
- Bake the crust for 15 minutes. Then, remove the foil and weights, and bake for another 5 minutes until the crust is slightly golden.
- Remove from the oven and let it cool while you prepare the filling.
- Prepare the Plum Filling:
- In a bowl, toss the sliced plums with sugar, lemon juice, cornstarch, cinnamon, nutmeg (if using), and vanilla extract. Mix well until the plums are evenly coated.
- Arrange the plum slices in a circular pattern over the cooled crust, overlapping them slightly.
- Bake the Tart:
- Place the filled tart on a baking sheet to catch any juices that may overflow.
- Bake the tart for 35-40 minutes, or until the plums are tender and the edges of the crust are golden brown.
- Glaze and Serve:
- While the tart is still warm, melt the apricot jam in a small saucepan or microwave.
- Using a pastry brush, gently glaze the top of the plums with the melted jam for a glossy finish.
- Let the tart cool for 10-15 minutes before slicing and serving.
Notes
- For extra flavor, add 1 tablespoon of almond flour to the dough mixture.
Can I use frozen plums for this tart?
Yes, you can use frozen plums, but make sure to thaw them completely and drain any excess liquid before using them in the tart. This will prevent the crust from becoming soggy.
What can I substitute for plums?
If you don’t have plums, you can substitute with other stone fruits such as peaches, apricots, nectarines, or even cherries. Just adjust the sugar depending on the sweetness of the fruit.
How can I make the crust flakier?
To ensure a flaky crust, make sure the butter is very cold, and avoid overworking the dough. You can also refrigerate the dough for a few minutes after rolling it out, right before baking.
Can I make the dough in advance?
Yes, you can prepare the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. You can also freeze it for up to 1 month.
How do I prevent the tart from becoming too soggy?
Pre-baking the crust (also known as blind baking) helps prevent a soggy bottom. Additionally, tossing the plums with cornstarch helps to thicken the juices released during baking.
What can I use if I don’t have pie weights for blind baking?
If you don’t have pie weights, you can use dried beans or rice as a substitute. Just make sure to line the crust with foil or parchment paper before adding the weights.
How long does the plum tart last?
The plum tart will last for 2-3 days if stored in an airtight container in the refrigerator. You can also reheat individual slices in the oven to refresh the crust.
Can I make this tart with a different crust, like puff pastry?
Yes, you can use puff pastry as a base for a different texture. It will create a lighter, flakier tart, but make sure to adjust the baking time as puff pastry cooks faster.
What should I serve with the tart?
This tart pairs beautifully with whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Do I need to peel the plums before using them?
No, you don’t need to peel the plums. The skin softens during baking and adds a bit of texture and color to the tart. However, if you prefer a smoother filling, you can peel them.
