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
Scale
- 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