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Plum Tart Recipe

Plum Tart Recipe

Learn how to make the best homemade plum tart with this easy baking recipe. A buttery shortcrust pastry cradles juicy, caramelized plums for a perfect balance of sweet and tart flavors. The foolproof technique ensures a crisp base and beautifully arranged fruit that's sure to impress.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 tart (8 slices)
An overhead shot of the circular plum tart displays a stunning geometric arrangement of deep burgundy plum slices fanning out from the center, their edges caramelized to a glossy ruby finish. Golden-brown shortcrust pastry edges frame the fruit perfectly, with visible flaky layers. The tart is photographed on a weathered wooden serving board in soft natural light streaming through a kitchen window, with a light dusting of powdered sugar creating delicate contrast against the fruit's rich colors. A small bowl of crème fraîche sits nearby alongside a vintage serving knife and a few fresh plums, their dusty blue bloom intact, scattered artfully around the composition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600-700g ripe but firm plums (about 8-10)</li><li class="ingredients-single-item">60g caster sugar</li><li class="ingredients-single-item">20g ground almonds (or breadcrumbs)</li><li class="ingredients-single-item">½ tsp ground cinnamon</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</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">Baking beans or uncooked rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. If using a food processor, pulse the flour, salt, and cold cubed butter until the mixture resembles fine breadcrumbs. This cold-butter method ensures flaky pastry by creating small pockets of fat that expand during baking. If working by hand, use your fingertips to rub the butter into the flour until you achieve the same texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar and mix briefly, then add the egg yolk and 2 tablespoons of ice-cold water. Pulse or mix gently until the dough just begins to come together - it should hold when pressed between your fingers. Add the extra tablespoon of water only if needed; working the dough minimally prevents a tough crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a flat disc (this shape will make rolling easier later), wrap in cling film or beeswax wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your plums. Wash them thoroughly, cut in half, remove the stones, and slice each half into 3-4 wedges depending on size. Place in a bowl and gently toss with the lemon juice and 20g of the sugar. The acid from the lemon helps maintain the plums' color and enhances their natural flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan/375°F/Gas 5). On a lightly floured surface, roll the chilled pastry to about 3-4mm thickness and a diameter large enough to line your tart tin with a slight overhang. Work quickly to keep the pastry cool.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully drape the pastry over your rolling pin to transfer it to the tart tin. Press it gently into the corners without stretching (stretching leads to shrinkage). Roll your rolling pin over the top to trim excess pastry, then prick the base all over with a fork to prevent air bubbles forming.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until the base is dry and pale golden. This crucial step ensures your pastry will be crisp, not soggy, when filled with juicy plums.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the tart case from the oven and reduce the temperature to 180°C (160°C fan/350°F/Gas 4). Sprinkle the ground almonds evenly over the base - this acts as a barrier between the juicy fruit and pastry, absorbing excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Mix the remaining sugar with the cinnamon and set aside. Arrange your plum slices in concentric circles or your preferred pattern, slightly overlapping each slice. For the most attractive presentation, place the slices skin-side up to showcase their beautiful color.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle the cinnamon sugar evenly over the arranged plums. Return the tart to the oven and bake for 25-30 minutes, until the fruit is tender and beginning to caramelize at the edges, and the pastry is golden brown.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the tart bakes, prepare the glaze by warming the apricot jam and water in a small saucepan until melted and combined. Pass through a fine sieve if there are any fruit pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the tart is baked, remove from the oven and carefully brush the warm glaze over the plums to create a beautiful shine and seal in moisture. The sugar in the glaze will further caramelize with the residual heat, creating an irresistible finish.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the tart to cool in the tin for 10-15 minutes before carefully removing. This cooling period allows the filling to set slightly so it doesn't run when cut. Serve warm or at room temperature with a dollop of crème fraîche, whipped cream, or vanilla ice cream for a truly delightful dessert experience.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Plum Tart Recipe?

The main ingredients include plain flour, cold unsalted butter, caster sugar, egg yolk, plums, ground almonds, cinnamon, lemon juice, and apricot jam for glazing. This combination creates a buttery shortcrust pastry filled with caramelized plums.

How to cook Plum Tart Recipe at home?

Learn how to cook Plum Tart Recipe by first making a shortcrust pastry, blind baking it until golden, then arranging plum slices in a decorative pattern. Sprinkle with cinnamon sugar and bake until the fruit caramelizes. Finish with an apricot glaze for a professional shine that seals in moisture and enhances flavour.

Can I use other stone fruits instead of plums for this tart?

Absolutely! This tart works beautifully with other stone fruits like apricots, nectarines, peaches or cherries. You may need to adjust the sugar quantity depending on the sweetness of your fruit. The technique remains the same, creating a versatile dessert that adapts to seasonal produce.

Why is blind baking the pastry important when making fruit tarts?

Blind baking creates a moisture barrier between the wet filling and pastry, preventing a soggy bottom. This crucial step ensures your tart has a crisp, fully-cooked base that can support the juicy fruit filling without becoming soggy or undercooked.

How far in advance can I prepare a fruit tart with shortcrust pastry?

You can make the pastry dough up to 3 days ahead and keep refrigerated, or freeze for up to a month. The fully baked tart is best consumed within 24 hours, though you can prepare it in the morning for an evening dinner. After that, the pastry may begin to soften.

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This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking." }, { "@type": "HowToStep", "name": "Prepare plums", "text": "While the dough chills, prepare your plums. Wash them thoroughly, cut in half, remove the stones, and slice each half into 3-4 wedges depending on size. Place in a bowl and gently toss with the lemon juice and 20g of the sugar. The acid from the lemon helps maintain the plums' color and enhances their natural flavor." }, { "@type": "HowToStep", "name": "Roll pastry", "text": "Preheat your oven to 190°C (170°C fan/375°F/Gas 5). On a lightly floured surface, roll the chilled pastry to about 3-4mm thickness and a diameter large enough to line your tart tin with a slight overhang. Work quickly to keep the pastry cool." }, { "@type": "HowToStep", "name": "Line tart tin", "text": "Carefully drape the pastry over your rolling pin to transfer it to the tart tin. Press it gently into the corners without stretching (stretching leads to shrinkage). Roll your rolling pin over the top to trim excess pastry, then prick the base all over with a fork to prevent air bubbles forming." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5 minutes until the base is dry and pale golden. This crucial step ensures your pastry will be crisp, not soggy, when filled with juicy plums." }, { "@type": "HowToStep", "name": "Prepare for filling", "text": "Remove the tart case from the oven and reduce the temperature to 180°C (160°C fan/350°F/Gas 4). Sprinkle the ground almonds evenly over the base - this acts as a barrier between the juicy fruit and pastry, absorbing excess moisture." }, { "@type": "HowToStep", "name": "Arrange plums", "text": "Mix the remaining sugar with the cinnamon and set aside. Arrange your plum slices in concentric circles or your preferred pattern, slightly overlapping each slice. For the most attractive presentation, place the slices skin-side up to showcase their beautiful color." }, { "@type": "HowToStep", "name": "Bake tart", "text": "Sprinkle the cinnamon sugar evenly over the arranged plums. Return the tart to the oven and bake for 25-30 minutes, until the fruit is tender and beginning to caramelize at the edges, and the pastry is golden brown." }, { "@type": "HowToStep", "name": "Prepare glaze", "text": "While the tart bakes, prepare the glaze by warming the apricot jam and water in a small saucepan until melted and combined. Pass through a fine sieve if there are any fruit pieces." }, { "@type": "HowToStep", "name": "Glaze tart", "text": "Once the tart is baked, remove from the oven and carefully brush the warm glaze over the plums to create a beautiful shine and seal in moisture. The sugar in the glaze will further caramelize with the residual heat, creating an irresistible finish." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the tart to cool in the tin for 10-15 minutes before carefully removing. This cooling period allows the filling to set slightly so it doesn't run when cut. Serve warm or at room temperature with a dollop of crème fraîche, whipped cream, or vanilla ice cream for a truly delightful dessert experience." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "175" }, "review": [ { "@type": "Review", "author": "Sofia Espinoza", "datePublished": "2024-07-15", "reviewBody": "Perfect balance of sweet and tart! The shortcrust pastry was buttery and flaky, while the plums caramelized beautifully. Will definitely make this again when plums are in season.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-07-08", "reviewBody": "I was worried about a soggy bottom, but following the blind baking instructions meant the crust stayed perfectly crisp! The ground almonds are such a smart addition. This tart was the star of our dinner party.", "name": "No Soggy Bottom!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Schmidt", "datePublished": "2024-07-18", "reviewBody": "My guests literally begged for the recipe after trying this plum tart! The apricot glaze gives it such a professional finish. I'm not usually confident with pastry but this recipe was foolproof.", "name": "Show-Stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajan Patel", "datePublished": "2024-07-05", "reviewBody": "The plums caramelized beautifully, creating almost jam-like pockets throughout the tart. I added a touch of cardamom along with the cinnamon which complemented the plums wonderfully. Will make again!", "name": "Beautiful Caramelization", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-07-20", "reviewBody": "This was easier than it looks! The step-by-step instructions were clear and I achieved professional results on my first try. Served it warm with vanilla ice cream and it was absolutely divine.", "name": "Impressive Yet Simple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/plum-tart-recipe" }
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