Oh, friends, is there anything better than that moment when summer starts turning toward fall? The air changes just a tiny bit, and suddenly, everything you bake should just celebrate what’s left of the season’s best fruit. That’s why I keep coming back to this Plum Rustic Tart recipe year after year. It feels like something my grandmother would have slipped into the oven without measuring everything twice; just good ingredients piled high and baked until heavenly.
There’s something so wonderfully grounding about a free-form tart, isn’t there? We aren’t fussing with measuring cups for the sides or worrying about a fancy tart pan. You roll the buttery dough, you pile on the beautiful, deep-colored plums, you fold the edges over a bit, and you just trust the oven to do the rest.
This dessert is imperfect in the absolute best way, and it tastes like the best parts of that season. It proves that the most impressive homemade desserts are often the ones that look like they were just casually pulled off a farmhouse table. You are going to love how easy this feels.
Why This Plum Rustic Tart is Your New Favorite Easy Baking Recipe
I truly believe this Plum Rustic Tart is going straight into your regular rotation. It delivers that gorgeous, elegant look without demanding hours of complicated pastry work. It’s pure seasonal joy with almost zero stress. If you are searching for fantastic easy baking recipes, this is it!
Key Benefits of Making a Plum Rustic Tart
- You absolutely do not need a special tart pan; a simple cookie sheet works perfectly.
- The dough is wonderfully forgiving; if your fold isn’t neat, the plums hide it!
- It highlights the natural, beautiful intensity of fresh, seasonal plums.
- It tastes incredible, even when it looks completely untamed and rustic.
Essential Ingredients for the Perfect Plum Rustic Tart
When we make our pastry recipes, I always tell people that the ingredients don’t have to look fancy, but they do need to be treated right! For this rustic beauty, we split everything into three main groups: the crust, the filling that sits inside that buttery boundary, and the final drizzle that makes it shine.
You’ll notice we use cold butter—that is non-negotiable for a flaky structure! And please, don’t skimp on those ground almonds beneath the fruit; they soak up just the right amount of plum juice so the bottom crust doesn’t get soggy. It’s these little thoughtful groupings that ensure a success every time.
For the Buttery Pastry Crust
- 1 ½ cups all-purpose flour (for crust)
- ⅛ teaspoon + pinch sea salt (for crust)
- 6 tablespoon unsalted butter (cold, for crust)
- scant 1 tablespoon olive oil (for crust)
- 5 ½ tablespoon cold water (for crust)
For the Almond-Kissed Plum Filling
- 3 tablespoon ground almonds (for filling)
- 1 tablespoon all-purpose flour (for filling)
- 2 tablespoon coconut sugar (for filling)
- 2-3 cups sliced plums (for filling)
- 1 tablespoon honey (to drizzle)
- 1 ½ tablespoon unsalted butter (cubed, for topping)
Optional Glaze and Finishing Touches
- 1 large egg (for wash)
- 2 teaspoon milk (for wash)
- 1-2 tablespoon apricot jelly OR plum glaze (for topping)
- (For optional glaze: ½ cup diced plum, 1 ½ tablespoon water, 1 teaspoon honey, ½ teaspoon arrowroot powder or cornstarch)
Step-by-Step Instructions for Your Plum Rustic Tart
Okay, let’s get baking! Getting this Plum Rustic Tart together is so much fun because you really can’t mess up the shape. We are going straight from mixing to chilling, then straight to baking. Having everything ready before the oven gets hot is my trick for staying calm during baking. I always check my baking blog for quick notes right before I start!
Preparing the Dough and Almond Sprinkle
First things first: the crust! Grab a big bowl and cut that cold butter into the flour until it looks like coarse crumbs. Then, gently press in the olive oil, salt, and cold water until it just clumps together into a rough disc. Don’t knead it, just press! Wrap that baby up tight and put it in the fridge for a solid hour. This chilling time is crucial for flakiness.
While that’s resting, handle the filling components. In a smaller bowl, mix up the almond sprinkle by combining the ground almonds, coconut sugar, and that tablespoon of flour. That’s your flavor base! Next, wash and slice up those plums—about half-inch thick is perfect. Get your oven preheating to 375°F while you assemble everything.
Assembling the Free-Form Plum Rustic Tart
Flour your counter lightly and roll out that chilled dough into a rough 12-inch circle or maybe an oval if you’re feeling creative. Now, here’s the only slightly technical part: lightly press a 9-inch ring into the center with the bottom of a plate or a bowl. This gives you a guideline so you leave at least that 1 ½-inch border to fold over.
Inside that marked circle, sprinkle your almond mixture evenly. Then carefully arrange those plum slices over the top, trying to cover the base completely. When you’re done, gently fold the exposed pastry edges up and over the fruit border. It won’t match up perfectly, and that’s the beauty of it! Finish this assembly by drizzling the honey over the exposed fruit and dotting those little cubes of butter right on top.
Baking and Glazing the Oven Baked Dessert Recipes
Mix your egg and milk together for the wash, and brush that lovely golden mixture right onto the folded edges of the crust. Pop the whole thing onto parchment paper on a cookie sheet or pizza stone and bake for about 55 to 60 minutes. Here’s a tip for these oven baked dessert recipes: if you see a big bubble forming in the middle of the fruit while it cooks, quickly poke it once with a toothpick. This prevents you from getting a weird blank spot when you cut it later!
If you’re making that simple optional glaze, get that simmering now. The key is to use a slotted spoon to scoop out the strained fruit pieces *after* it thickens—save those pieces for toast! Immediately when the tart comes out, you need to drizzle that beautiful, smooth glaze (or apricot jelly) all over the fruit and the edges. Let it cool down just a little before you dig in; trust me on this!
Tips for Success When Making a Plum Rustic Tart
Honestly, the success of this Plum Rustic Tart really hinges on two things: cold dough and ripe fruit. You can’t rush the crust chilling time; if the butter melts before it hits the oven, you’ll end up with a tough pastry instead of that flaky edge we are dreaming of. Make sure your butter stays in tiny, pebble-sized chunks!
Also, think about your plums. They should be soft to the touch, almost ready to eat out of hand, but not totally mushy. When they bake, they release all that wonderful juice that mixes with the honey and the almond layer underneath. I always aim for a deep, burnished gold color on the crust edges before I pull it out. If the edges look pale but the fruit seems done, just switch the oven to broil for 60 seconds—watch it like a hawk, though! This helps achieve that perfect rustic look without overcooking the beautiful plums.
For more ideas once you master this basic technique, I actually have a few favorite holiday baking recipes that build on these simple pastry skills!
Variations on the Classic Plum Rustic Tart
While this Plum Rustic Tart is just about perfect as written, sometimes I just need to shake things up a little bit! That’s the fun of a free-form pastry; it begs for little experiments. If you want to switch things up next time you use this recipe, I have a couple of quick ideas that integrate beautifully without any extra trouble.
First, you can swap the plums entirely with other gorgeous seasonal fruit. Peaches or even firm apricots work wonderfully in the same way. You’ll need about the same amount, sliced similarly! Or, if you want to keep the plums but just boost the warmth, try adding a half-teaspoon of ground cardamom or cinnamon right into that ground almond mixture under the fruit. It really elevates the whole dessert.
For those who love nuts, I actually have a whole other tart recipe for apple, caramel, and walnut tartlets, but you could easily toss about a quarter cup of chopped walnuts into the almond layer here for crunch. Honestly, these minor twists keep this simple tart feeling new every single time I bake it!
Serving Suggestions for Homemade Desserts
This Plum Rustic Tart is gorgeous on its own, but I usually can’t resist making it even more decadent when serving it up warm. Since this is one of my favorite homemade desserts, presentation is key!
My go-to is a big scoop of good quality vanilla bean ice cream that slowly melts down the sides. If you’re serving it slightly cooler, fresh whipped cream, maybe lightly sweetened, is just heavenly. And honestly? It’s just as good with a strong, hot cup of black coffee after dinner. It’s sturdy enough to handle anything you throw at it!
Storage and Reheating Instructions for Your Plum Rustic Tart
Since this is such a wonderful make-ahead dessert, knowing how to store it is important! If you have leftovers of this Plum Rustic Tart, and I highly doubt you’ll have much, keep it loosely covered at room temperature for up to two days. Putting fruit tarts in the fridge can sometimes make the crust a little sad, honestly.
If you must refrigerate it, make sure it’s well sealed. To bring that crust back to life? Pop a slice straight onto a baking sheet and warm it in a 350°F oven for about 5 to 7 minutes. That heat absolutely crisps the pastry back up perfectly!
Frequently Asked Questions About the Plum Rustic Tart
I know you might have a few little questions lingering, especially when dealing with homemade pastry recipes! It’s totally normal. I’ve pulled together the common things readers ask me about this specific Plum Rustic Tart, because I want you to feel totally confident hitting that oven button.
Can I substitute the plums in this Plum Rustic Tart?
Oh yes, absolutely! This is meant to be a seasonal baking centerpiece, so use what looks best at the market. Firm peaches, ripe apricots, or even a mix of strawberries and blueberries work wonderfully. Just make sure you keep the layers roughly the same thickness so everything cooks evenly!
What is the best way to keep the crust flaky?
The secret, truly, is temperature. Keep your butter ice cold when you cut it into the flour, and use the coldest water possible. If you feel the dough getting warm while you’re rolling it out, just wrap it back up and stick it in the fridge for ten minutes before you keep going. Overworking the dough heats up the butter, and warm butter equals tough pastry.
Is this considered one of the best Baked Dessert Recipes for beginners?
I truly think so! If you are dipping your toes into the world of baked dessert recipes, this is a fantastic starting point. Because it’s so rustic, you bypass all the stress of crimping or making a perfect lattice. If you can manage to roll a circle and fold the edges over, you’ve already mastered the hardest part of this Plum Rustic Tart!
About the Author: Emma Laurent and Sena Recipes
Emma Laurent is the Founder & Creative Director of Sena Recipes, where she shares comforting classics with modern flair. Her approachable recipes inspire thousands of home cooks to rediscover the joy of everyday meals. You can explore more of her kitchen adventures by visiting her author page, or connect with her professionally on LinkedIn.
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Plum Rustic Tart
- Total Time: 80 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple, free-form tart celebrating seasonal plums with a buttery crust and almond sprinkle. This recipe emphasizes rustic presentation over perfect edges.
Ingredients
- 1 ½ cups all-purpose flour (for crust)
- ⅛ teaspoon + pinch sea salt (for crust)
- 6 tablespoon unsalted butter (cold, for crust)
- scant 1 tablespoon olive oil (for crust)
- 5 ½ tablespoon cold water (for crust)
- 3 tablespoon ground almonds (for filling)
- 1 tablespoon all-purpose flour (for filling)
- 2 tablespoon coconut sugar (for filling)
- 2–3 cups sliced plums (for filling)
- 1 tablespoon honey (to drizzle)
- 1 ½ tablespoon unsalted butter (cubed, for topping)
- 1 large egg (for wash)
- 2 teaspoon milk (for wash)
- 1–2 tablespoon apricot jelly OR plum glaze (for topping)
- ½ cup diced plum (for optional glaze)
- 1 ½ tablespoon water (for optional glaze)
- 1 teaspoon honey (for optional glaze)
- ½ teaspoon arrowroot powder or cornstarch (for optional glaze)
Instructions
- For the crust: In a large mixing bowl, add the flour and cut in the butter until a fine texture forms. Add the remaining crust ingredients and press together into a flat round. Refrigerate to chill for about 1 hour.
- For the filling: Make the almond sprinkle in a small bowl by combining the ground almonds, coconut sugar, and flour. Mix together and set aside. Wash and slice plums about ½-inch thick.
- Preheat your oven to 375°F and set the oven rack to the middle setting.
- Lightly flour your work surface and roll out the chilled pastry into an oval or 12-inch circle. Transfer the pastry to parchment paper on a cookie sheet or pizza stone.
- Create an imprint of a 9-inch circle in the center of your pastry to mark the filling area, leaving a 1 ½-inch edge.
- Sprinkle the almond mixture onto the pastry within the 9-inch center.
- Lay out the plum slices inside the marked area, trying to cover the base without gaps.
- Fold the pastry edges over the plum filling.
- Drizzle the top with honey and sprinkle the cubed butter over the fruit.
- Whisk together the egg and milk for an egg wash, and brush it over the pastry edge.
- Bake at 375°F for 55-60 minutes. If the tart bubbles up during baking, poke the bubble with a toothpick to prevent a blank spot.
- While the tart bakes, make the optional plum glaze: In a small saucepan, stir together the glaze ingredients. Heat on medium-low until it starts to boil (about 7 minutes). Decrease heat to low until the mixture thickens. Remove from heat but keep covered and stir frequently.
- Once the tart is baked, use a slotted spoon to scoop and strain the fruit pieces from the glaze, keeping the liquid glaze.
- Immediately after removing the tart from the oven, drizzle the apricot jelly or the prepared plum glaze over the entire tart, covering the crust and fruit.
- Let the tart cool briefly before cutting and serving.
Notes
- If you are making the optional plum glaze, save the strained fruit pieces to use as a jelly for toast.
- This free-form tart does not require special pans; use a cookie sheet or pizza stone.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Plum Rustic Tart, Baked Dessert Recipes, Easy Baking Recipes, Homemade Desserts, Pastry Recipes, Oven Baked Recipes, fruit tart, rustic pastry