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Plum Tart Recipe

French · Dessert · 65 min total

A buttery, rustic tart filled with juicy plums and a hint of cinnamon, perfect for showcasing late-summer fruit.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 2 tablespoons ice water
• 1/4 teaspoon salt
• 1 1/2 pounds ripe plums, pitted and sliced into wedges
• 1/4 cup granulated sugar (for filling)
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cold unsalted butter, cut into small pieces
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. Make the crust: In a food processor, pulse flour, 1/4 cup sugar, and salt. Add cold butter cubes and pulse until pea-sized crumbs form. Add egg yolk and ice water; pulse until dough just holds together. Press into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom, pressing into edges. Trim excess dough. Place on a baking sheet.
3. In a bowl, toss plum wedges with 1/4 cup sugar, cornstarch, cinnamon, and lemon juice. Arrange plums in concentric circles over the crust, overlapping slightly. Dot with cold butter pieces.
4. Fold the overhanging dough edges over the plums, pleating as needed. Sprinkle coarse sugar over the crust and plums.
5. Bake for 35-40 minutes, until crust is golden and filling is bubbly. Cool on a wire rack for at least 20 minutes before removing from pan. Serve warm or at room temperature.

Tips

• If plums are very tart, add an extra tablespoon of sugar to the filling.
• Store leftovers covered at room temperature for up to 2 days.
• Serve with vanilla ice cream or whipped cream.

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