Nut-Free Plum Tart
Indulge in the luscious flavors of autumn with this Nut-Free Plum Tart recipe—an elegant dessert that's as beautiful as it is delicious. This tart features a buttery homemade pastry crust that's wonderfully crisp and tender, providing the perfect base for its vibrant plum filling. Sweetened with rich brown sugar and enhanced by a touch of cinnamon and vanilla, the plums are layered in a mesmerizing pattern and baked to perfection. With no nuts in sight, this dessert is ideal for those with nut allergies, while still delivering a refined and indulgent treat. Serve it warm or at room temperature, and elevate every slice with whipped cream or vanilla ice cream for a truly memorable dessert. Perfect for entertaining or savoring with family, this tart is a seasonal showstopper that’s surprisingly easy to prepare.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 250 grams all-purpose flour
- 50 grams granulated sugar
- 1 egg yolk
- 2 tablespoons cold water
- 6 plums
- 100 grams brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 0.5 teaspoon cinnamon
Instructions
Preheat oven to 180°C (350°F).
In a large bowl, mix together the flour and granulated sugar.
Cut the butter into small cubes and add to the flour mixture. Rub together using your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk and cold water to the mixture and mix until it forms a dough.
Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
While the dough is chilling, wash the plums, remove the pits, and slice them into thin wedges.
In a medium bowl, combine the plum slices with brown sugar, lemon juice, cornstarch, vanilla extract, and cinnamon. Toss to coat the plums evenly.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the bottom and sides. Trim any excess dough.
Arrange the coated plum slices over the tart base in a circular pattern.
Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the plums are tender.
Remove the tart from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 394.5 g | 143% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 188.3 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 211 mg | 16% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1104 mg | 23% | |
*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.
