Plum Tart Recipe
A buttery, golden pastry cradles juicy plums that caramelize to jammy perfection, creating a rustic dessert that balances sweet-tart fruit with hints of cinnamon and almond.
Ingredients
<ul class="ingredients-main-list"><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 ground almonds</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">600g ripe plums (about 8-10)</li><li class="ingredients-single-item">60g caster sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1 tbsp cornflour</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">20g flaked almonds (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a large bowl, combine the flour, ground almonds and salt. Add the cold cubed butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. This technique keeps the butter cold, which will create flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the caster sugar, then add the egg and mix with a fork. Gradually add just enough cold water to bring the dough together – it should be soft but not sticky. Cold water helps prevent the butter from melting too quickly, maintaining those desirable pockets of fat.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a disc, wrap in cling film, and chill in the refrigerator 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, then halve and remove the stones. Cut each half into 3-4 slices depending on size. In a bowl, gently toss the plum slices with caster sugar, cinnamon, and cornflour. The cornflour will thicken the juices released during baking, preventing a soggy pastry base.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan) and line a baking sheet with parchment paper. Once chilled, roll out your pastry on a lightly floured surface to a circle about 30cm in diameter and about 3-4mm thick. Don't worry about perfect edges – this tart is meant to look rustic!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully transfer your pastry to the lined baking sheet. Arrange the plum slices in overlapping concentric circles, starting from the outside and working inward, leaving a 5cm border around the edge. The pattern you create now will be visible in the final tart, so take your time arranging the fruit beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold the pastry border over the edge of the fruit, pleating it as you go to create a rustic edge. Brush the pastry edge with beaten egg – this will give you a beautiful golden shine. Sprinkle the flaked almonds over the exposed pastry edge if using.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 35-40 minutes until the pastry is golden brown and the fruit is bubbling and tender. If you notice the pastry browning too quickly, loosely cover the tart with foil. The plums should be soft but still hold their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart is baking, prepare the glaze by warming the apricot jam with water in a small saucepan until melted and smooth. When the tart comes out of the oven, immediately brush the fruit with the warm apricot glaze. This adds shine and helps preserve the vibrant color of the plums.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool for at least 15 minutes before serving – the filling will be extremely hot! Serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream. The tart is best enjoyed the day it's made, when the pastry is at its crispest, but will keep for 1-2 days covered at room temperature.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use other stone fruits instead of plums for this tart?
Absolutely! This tart works beautifully with other stone fruits like peaches, nectarines, apricots or cherries. You can even create a mixed fruit version. Just ensure they're ripe but firm, and adjust the sugar depending on the sweetness of your chosen fruit.
Why is my fruit tart base soggy and how can I prevent it?
Soggy bases usually result from excess fruit juice. Prevent this by using cornflour in your filling, not overloading with fruit, ensuring your oven is properly preheated, and considering blind baking the base for 10 minutes before adding fruit.
How do I know when my shortcrust pastry is perfectly made?
Perfect shortcrust pastry resembles breadcrumbs after rubbing in butter, forms a cohesive dough that's not sticky when water is added, and feels smooth but not elastic. When chilled, it should roll out without cracking excessively and maintain a buttery, flaky texture once baked.
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