Name: Plum Tart: A Delicious & Easy Recipe You'll Love
Prep time: 45 min
Total time: 180 min
Yield: 8 servings
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 1 teaspoon salt; 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes; 1/2 cup ice water; 1 tablespoon apple cider vinegar (optional, but helps with flakiness); 2 pounds ripe plums, halved and pitted; 1/2 cup granulated sugar, plus more for sprinkling; 2 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 tablespoons unsalted butter, cut into small pieces; 1 tablespoon lemon juice; 1 large egg, beaten (for egg wash); 2 tablespoons apricot jam, warmed and strained (for glaze, optional)

Plum tart, a dessert that whispers of late summer afternoons and the sweet, slightly tart taste of sun-ripened fruit, is a timeless classic. Imagine sinking your teeth into a buttery, flaky crust, giving way to a juicy, vibrant filling of plums that have been baked to perfection. Is your mouth watering yet? Mine is!

While the exact origins of fruit tarts are difficult to pinpoint, they have been enjoyed in various forms for centuries across Europe. From rustic, open-faced galettes to more refined, pastry-encased creations, the concept of baking fruit in a crust has always been a celebration of seasonal bounty. The beauty of a plum tart lies in its simplicity and adaptability. It's a dessert that feels both elegant and comforting, perfect for a casual family gathering or a sophisticated dinner party.

People adore plum tart for several reasons. The combination of the buttery, crisp crust and the soft, jammy plums is simply irresistible. The slight tartness of the plums balances the sweetness beautifully, preventing the dessert from becoming cloying. Plus, it's relatively easy to make, requiring minimal ingredients and effort compared to some other elaborate pastries. Whether you're a seasoned baker or a novice in the kitchen, a plum tart is a rewarding and delicious treat to create and share.

Ingredients:

For the Crust:

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
1/2 cup ice water
1 tablespoon apple cider vinegar (optional, but helps with flakiness)

For the Filling:

2 pounds ripe plums, halved and pitted
1/2 cup granulated sugar, plus more for sprinkling
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon lemon juice
1 large egg, beaten (for egg wash)
2 tablespoons apricot jam, warmed and strained (for glaze, optional)

Preparing the Crust:

In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout – these are what create flaky layers!
In a small bowl, combine the ice water and apple cider vinegar (if using). Gradually add this mixture to the flour and butter, mixing gently with a fork until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
Turn the dough out onto a lightly floured surface. Gently gather it into a ball. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for relaxing the gluten and allowing the butter to firm up, which will result in a tender and flaky crust.

Preparing the Plum Filling:

While the dough is chilling, prepare the plum filling. In a large bowl, combine the halved and pitted plums, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the plums evenly. The flour will help to absorb some of the plum juices during baking, preventing the tart from becoming soggy.
Let the plum mixture sit for about 30 minutes, allowing the plums to macerate and release some of their juices. This will intensify the flavor of the filling.

Assembling and Baking the Tart:

Preheat your oven to 400°F (200°C). Place a baking sheet in the oven while it preheats. This will help to ensure a crispy bottom crust.
On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
Roll out the second dough disc and cut into strips about 1 inch wide. These will be used to create a lattice top.
Pour the plum filling into the prepared tart shell. Dot the top of the filling with the small pieces of butter. This will add richness and flavor to the filling.
Arrange the dough strips over the filling in a lattice pattern. To do this, lay half of the strips across the tart, spacing them evenly apart. Then, fold back every other strip and lay a strip perpendicular to the first set. Unfold the folded strips and repeat with the remaining strips, alternating which strips are folded back each time. Trim the ends of the strips and press them into the edge of the tart shell to seal.
Brush the lattice top with the beaten egg wash. This will give the crust a beautiful golden-brown color. Sprinkle the top of the tart with a little extra granulated sugar. This will add a touch of sweetness and create a nice caramelized crust.
Place the tart on the preheated baking sheet in the oven. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with aluminum foil.
Remove the tart from the oven and let it cool completely on a wire rack before serving. This is important, as the filling will continue to set as it cools.

Glazing (Optional):

If desired, brush the cooled tart with warmed and strained apricot jam for a glossy finish. This will also add a touch of sweetness and enhance the flavor of the plums.

Serving Suggestions:

Serve the plum tart at room temperature or slightly warm. It's delicious on its own, or you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of powdered sugar also makes a lovely presentation.

Tips for Success:

Keep the butter cold! This is the most important tip for making a flaky crust. Use very cold butter and ice water, and work quickly to prevent the butter from melting.
Don't overmix the dough! Overmixing develops the gluten in the flour, which will result in a tough crust. Mix the dough just until it comes together.
Chill the dough! Chilling the dough allows the gluten to relax and the butter to firm up, which will result in a tender and flaky crust.
Use ripe plums! Ripe plums will be sweeter and more flavorful.
Adjust the sugar to your taste! If your plums are very sweet, you may need to reduce the amount of sugar in the filling.
Don't be afraid to experiment! This recipe is just a starting point. Feel free to add other spices to the filling, such as ginger or cardamom. You can also use a different type of fruit, such as peaches or nectarines.

Storage:

Store leftover plum tart in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Enjoy!

I hope you enjoy this delicious plum tart as much as I do! It's the perfect dessert for any occasion.

Conclusion:

And there you have it! This plum tart is truly a showstopper, and I genuinely believe it's a recipe you absolutely must try. The combination of the buttery, flaky crust with the sweet and slightly tart plums is simply divine. It's the kind of dessert that looks impressive but is surprisingly easy to make, making it perfect for both special occasions and a simple weeknight treat. What makes this tart so special? It's the perfect balance of flavors and textures. The crust provides a delightful crunch, while the plums become soft and jammy as they bake, releasing their incredible aroma throughout your kitchen. The hint of almond extract enhances the natural sweetness of the plums, creating a truly unforgettable flavor profile. Plus, the vibrant color of the plums makes it a visually stunning dessert that's sure to impress your guests. But the best part? This recipe is incredibly versatile! Feel free to experiment with different types of plums. Italian prune plums, with their deep purple skin and sweet-tart flavor, are my personal favorite, but other varieties like Santa Rosa or Black Amber would work beautifully as well. You could even try adding a sprinkle of cinnamon or cardamom to the plums for an extra layer of warmth and spice. Looking for serving suggestions? A scoop of vanilla ice cream or a dollop of whipped cream is the classic choice, and for good reason! The cool creaminess perfectly complements the warm, fruity tart. Alternatively, you could drizzle a little honey or maple syrup over the top for added sweetness. For a more sophisticated touch, try serving it with a glass of dessert wine, such as a Moscato or Sauternes. If you're feeling adventurous, you could even turn this into a galette by simply folding the edges of the crust over the plums instead of using a tart pan. This gives it a more rustic and casual look, perfect for a relaxed gathering. Another variation is to add a crumble topping made with flour, butter, and sugar for an extra layer of texture and sweetness. I'm confident that you'll love this plum tart as much as I do. It's a recipe that I've been making for years, and it always receives rave reviews. It's the perfect way to celebrate the flavors of late summer and early fall, and it's a dessert that's sure to become a family favorite. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake! I promise you won't regret it. And when you do, please, please, please share your experience with me! I'd love to hear how it turned out, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media, or send me an email. I'm always eager to see your creations and hear your feedback. Happy baking! I can't wait to see your gorgeous plum tarts!