Plum and Cardamom Phyllo Tart Recipe
A crisp phyllo pastry tart filled with juicy plums and aromatic cardamom, creating a delicate balance of sweet-tart flavor and flaky texture.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets phyllo pastry</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">50g ground almonds</li><li class="ingredients-single-item">8-10 ripe plums (about 600g)</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">Icing sugar, for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable base</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Begin by preparing your phyllo pastry - it's crucial to work quickly as phyllo dries out rapidly. Remove the phyllo from packaging but keep it covered with a slightly damp tea towel while you work. Line a 23cm tart tin with baking paper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Take one sheet of phyllo and lay it on your work surface. Brush lightly with melted butter, ensuring you reach the edges but don't oversaturate (too much butter will make the pastry soggy rather than crisp). Place the buttered sheet in your tart tin, allowing the edges to hang over. Repeat with another sheet, positioning it at a slight angle to the first to create a star pattern. Continue with 4 more sheets, rotating each time to ensure the base is fully covered and you have overhanging pastry all around.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Sprinkle the ground almonds evenly over the base of the phyllo-lined tin - this creates a moisture barrier between the juicy plums and the pastry, preventing sogginess. Gently press the almonds into an even layer.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Wash and halve the plums, removing the stones. Slice each half into 3-4 wedges. In a bowl, combine the plums with 75g of the caster sugar, the ground cardamom, vanilla extract, and lemon juice. Toss gently to coat the fruit evenly without breaking the slices. The sugar will begin drawing moisture from the plums, intensifying their flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Arrange the plum slices in the tart shell in concentric circles or a spiral pattern, slightly overlapping each slice. Pour any accumulated juices from the bowl over the fruit. Fold the overhanging phyllo edges back over toward the center, creating a rustic border. The edges don't need to meet in the middle - the irregular folds create beautiful texture when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Brush the exposed phyllo edges with more melted butter and sprinkle with the remaining 25g of caster sugar, which will caramelize during baking for extra crunch and sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 30-35 minutes, until the phyllo is golden brown and crisp, and the plums are soft and slightly caramelized. If the phyllo starts browning too quickly, cover the edges loosely with foil and continue baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the tart is still hot from the oven, warm the honey for 20 seconds in the microwave or in a small saucepan until runny. Brush it over the warm plums to create a beautiful glaze that adds shine and enhances the sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool in the tin for 15 minutes, then carefully remove and transfer to a wire rack to cool completely. The cooling period allows the juices to set slightly, making the tart easier to slice.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, dust lightly with icing sugar for a professional finish. This tart is best enjoyed on the day it's made, when the phyllo is at its crispest. Serve with a dollop of crème fraîche or vanilla ice cream for a perfect contrast to the warm cardamom spice.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the best way to prevent a soggy base when working with phyllo pastry?
To prevent a soggy phyllo base, apply a layer of ground almonds between the pastry and fruit filling. This creates a moisture barrier that absorbs excess juice from the plums. Additionally, avoid over-buttering the phyllo sheets and ensure your oven is properly preheated to help the base crisp up quickly.
Can I use different fruits instead of plums in a phyllo tart?
Yes, you can substitute plums with other stone fruits like peaches, nectarines or apricots, or try berries, pears or apples. Adjust the sugar quantity depending on the sweetness of your chosen fruit, and consider complementary spices - cinnamon works well with apples, while star anise pairs beautifully with pears.
How do I store leftover phyllo tart to maintain its crispness?
For best results, store leftover phyllo tart uncovered at room temperature for up to 24 hours to maintain crispness. If you need to keep it longer, cover loosely and refrigerate for up to 2 days. Refresh in a 150°C oven for 5-10 minutes before serving to restore some crispness to the pastry.
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