With a buttery, golden, and flaky crust, this so-simple plum tart is the perfect pastry recipe to have up your sleeve when you have guests at home. Much easier than it looks, it is the perfect combination of fruity and sweet for an easy-bake dessert. You can make it with any other seasonal fruit, such as peaches, cherries, apricots, or apples, for a change.
Ingredient list for the plum tart recipe
For a 10 to 11-inch tart pan:
The pate brisee
- 2 1/2 cups (250g) all-purpose flour
- 1 1/2 sticks (150g) cold unsalted butter, at room temperature and cut into 1/2-inch pieces
- 1 coffee spoon salt
- 1/4 to 1/3 cup ice water
The fruit filling
- 2 tablespoons granulated sugar
- 2 tablespoons semolina
- 2 pounds large plums
- 2 tablespoons good-quality apricot jam, diluted with 1 tablespoon water (or plum or raspberry jam)
Photo credit: © Eatwell101.com
Directions
The pate brisee:
You can make the pate with a food processor, or just do it by hand, which is as easy and very quick.
1. Put the flour, butter, sugar, and salt in a food processor and pulse for 5 seconds; the butter should still be in pieces.
2. Add ice water little by little and process, just until the dough comes together—you should still see small butter bits. Don’t use all the water if you don’t need to, the dough shouldn’t be sticky
3. Remove the dough from the processor and form a ball. Roll out the dough about 1/16 to 1/8 inch thick. Transfer to a round baking pan or baking sheet and chill until firm, about 20-30 minutes.
Photo credit: © Eatwell101.com
The filling:
1. While the dough sits in the refrigerator, preheat the oven to 400°F (200°C). Rinse and cut the plums in half, remove the pit, and slice into 1/4-inch wedges.
2. Remove the dough from the refrigerator and sprinkle the bottom with semolina—this will help to absorb the fruit juices and keep the crust from getting soggy. Sprinkle with a tablespoon of sugar.
3. Arrange the plum wedges on top and sprinkle 1 tablespoon of sugar over the fruit. Fold the edge of the dough up over the plums to create a clean border.
4. Bake the plum tart in the middle of the oven for about 45 minutes, until the fruit is very soft and the crust is richly browned. Evenly brush diluted apricot jam over the hot fruit; you can brush some up onto the crust, too, if you want. Let the galette cool and serve at room temperature. Enjoy!
Crunchy Plum Tart Recipe
by eatwell101
Yield: 8 - 10 slices
Prep Time: 20 min
Cook Time: 45 min
This easy plum tart is the perfect pastry recipe to have up your sleeve when you have guests at home.
Ingredients
The pate brisee
- 2 1/2 cups (250g) all-purpose flour
- 1 1/2 sticks (150g) cold unsalted butter, at room temperature and cut into 1/2-inch pieces
- 1 coffee spoon salt
- 1/4 to 1/3 cup ice water
The fruit filling
- 2 tablespoons granulated sugar
- 2 tablespoons semolina
- 2 pounds large plums
- 2 tablespoons good-quality apricot jam, diluted with 1 tablespoon water (or plum or raspberry jam)
Instructions
The pate brisee:
- You can make the pate with a food processor, or just do it by hand, which is as easy and very quick.
- Put the flour, butter, sugar, and salt in a food processor and pulse for 5 seconds; the butter should still be in pieces.
- Add ice water little by little and process, just until the dough comes together—you should still see small butter bits. Don't use all the water if you don't need to, the dough shouldn't be sticky
- 3. Remove the dough from the processor and form a ball. Roll out the dough about 1/16 to 1/8 inch thick. Transfer to a round baking pan or baking sheet and chill until firm, about 20-30 minutes
The filling:
- While the dough sits in the refrigerator, preheat the oven to 400°F (200°C). Rinse and cut the plums in half, remove the pit, and slice into 1/4-inch wedges.
- Remove the dough from the refrigerator and sprinkle the bottom with semolina—this will help to absorb the fruit juices and keep the crust from getting soggy. Sprinkle with a tablespoon of sugar.
- Arrange the plum wedges on top and sprinkle 1 tablespoon of sugar over the fruit. Fold the edge of the dough up over the plums to create a clean border.
- Bake the plum tart in the middle of the oven for about 45 minutes, until the fruit is very soft and the crust is richly browned. Evenly brush diluted apricot jam over the hot fruit; you can brush some up onto the crust, too, if you want. Let the galette cool and serve at room temperature. Enjoy!
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