Plum Tart
Bursting with the vibrant, tangy-sweet flavors of ripe plums, this homemade Plum Tart is a show-stopping dessert that's as delicious as it is beautiful. Featuring a buttery, flaky pastry crust made from scratch, this tart is filled with juicy sliced plums gently macerated in sugar, a hint of cinnamon, and a touch of lemon juice to enhance their natural sweetness. Perfectly golden after a quick egg wash, the crust balances the luscious filling with its crisp texture. Ready in just over an hour, this rustic tart is ideal for entertaining or a cozy family dessert. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible treat. Keywords: plum tart recipe, homemade plum dessert, easy fruit tart, flaky pastry crust, seasonal baking with plums.
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Recipe Information
Ingredients
- 180 grams all-purpose flour
- 115 grams unsalted butter, cold and cubed
- 50 grams granulated sugar
- 1 pinch salt
- 3 tablespoons ice water
- 600 grams ripe plums, pitted and sliced
- 100 grams granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 0.5 teaspoon ground cinnamon
- 1 large egg, beaten (for glazing)
Instructions
In a mixing bowl, combine 180 grams of flour, 50 grams of sugar, and a pinch of salt.
Add 115 grams of cold, cubed butter into the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add 3 tablespoons of ice water to the butter-flour mixture, mixing until the dough just comes together.
Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a large bowl, toss together 600 grams of sliced plums, 100 grams of sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, and 0.5 teaspoon of ground cinnamon. Set aside to macerate for 10 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
Arrange the plum mixture over the tart crust evenly.
Brush the edges of the crust with the beaten egg.
Place the tart on a baking sheet and bake in the preheated oven for 40 to 45 minutes until the crust is golden brown and the plum filling is bubbly.
Allow the tart to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 372.9 g | 136% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 210.6 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 127 mg | 10% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1250 mg | 27% | |
*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.
