Freestyle Plum or Fruit Tart
Indulge in the rustic charm of a Freestyle Plum or Fruit Tart, a simple yet stunning dessert that celebrates the natural sweetness of ripe fruit. This recipe combines a buttery, flaky homemade pastry with a luscious plum filling enhanced by warm hints of vanilla and cinnamon. Perfectly imperfect by design, the freeform tart is easy to assemble and requires no special baking pans. Finished with a golden egg wash and a sprinkling of coarse sugar for added crunch, this tart is as visually appealing as it is delicious. Whether baked with plums or your favorite seasonal fruit, it’s the ideal treat to impress guests or elevate a quiet evening at home. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible dessert experience. Easy fruit tart recipe, rustic plum tart, and homemade pastry are just a few of the irresistible features waiting to delight you!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Granulated sugar
- 120 grams Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 500 grams Plums (pitted and sliced)
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon (optional)
- 1 unit Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (for garnish)
Instructions
In a large bowl, mix the all-purpose flour and granulated sugar together.
Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, rub the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the fruit filling by tossing the sliced plums with the brown sugar, cornstarch, vanilla extract, and cinnamon (if using). Set aside.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a roughly 12-inch (30 cm) circle. Transfer the rolled-out dough to the prepared baking sheet.
Arrange the plum mixture in the center of the dough, leaving a 2-inch (5 cm) border. Fold the edges of the dough over the fruit, pleating as necessary to enclose it partially.
Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar for a golden, crunchy finish.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit filling is bubbling.
Allow the tart to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool further. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 131.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 139 mg | 11% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
