Fruit Plum Tart
Indulge in the sweet and tangy flavors of this elegant Fruit Plum Tart, a dessert that captures the essence of late summer with every bite. Featuring a buttery, flaky homemade pastry crust as its base, this tart is filled with tender, juicy slices of fresh plums that are perfectly spiced with cinnamon and sweetened with a hint of brown sugar. A glossy apricot glaze adds a beautiful finish and a touch of extra sweetness to this rustic tart. With its simple yet sophisticated preparation, this plum tart is ideal for serving at dinner parties, afternoon teas, or as a delightful treat to enjoy with a scoop of vanilla ice cream. Whether warm or at room temperature, this recipe delivers a harmonious blend of textures and flavors that will leave everyone reaching for seconds. Perfect for showcasing the season’s bounty, this tart ensures you’ll savor every spoonful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 500 grams Fresh plums (sliced, pits removed)
- 2 tablespoons Brown sugar
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Vanilla extract
- 1 tablespoon Cornstarch
- 2 tablespoons Apricot jam (for glaze)
- 1 tablespoon Water (for glaze)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan with removable base and set aside.
In a large bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed unsalted butter and use your fingertips or a pastry cutter to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Add the egg yolk and cold water to the flour-butter mixture. Gently mix the dough until it just comes together. Form the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
On a lightly floured surface, roll out the chilled dough into a circle slightly larger than the tart pan. Transfer the dough to the pan, pressing it gently into the base and sides. Trim any excess dough and prick the base with a fork. Place the tart shell in the refrigerator while preparing the filling.
In a medium bowl, toss the sliced plums with the brown sugar, ground cinnamon, vanilla extract, and cornstarch until evenly coated.
Remove the chilled tart shell from the refrigerator. Arrange the plum slices in concentric circles inside the tart shell, overlapping slightly.
Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden and the plums are tender and bubbling.
While the tart is baking, prepare the glaze by heating the apricot jam and water in a small saucepan over low heat, stirring until smooth.
Once the tart is out of the oven, lightly brush the warm glaze over the plums to give them a shiny finish. Allow the tart to cool slightly before removing it from the pan.
Serve the tart warm or at room temperature. Optionally, pair with whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 344.2 g | 125% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 133.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 145 mg | 11% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1177 mg | 25% | |
*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.
