The Rustic Summer Plum Tart is a beautifully simple dessert that highlights the natural sweetness and tartness of fresh plums. Encased in a buttery, flaky crust and baked until golden, this free-form tart is a perfect way to celebrate summer’s bounty. Whether served warm with a scoop of ice cream or enjoyed on its own, this tart is a delightful treat for any occasion.
Why You’ll Love This Recipe
- Easy and Rustic: No need for a tart pan—just fold the crust over the fruit.
- Perfectly Balanced Flavor: The tartness of the plums pairs beautifully with the buttery crust.
- Customizable: Swap plums for peaches, nectarines, or berries.
- Light and Refreshing: A not-too-sweet dessert that lets the fruit shine.
- Great for Any Occasion: Perfect for summer picnics, brunches, or after-dinner treats.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1 ¼ cups (160g) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Plum Filling:
- 4-5 ripe plums, pitted and sliced
- ¼ cup (50g) granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon (optional)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
- 2 tablespoons apricot jam (for glaze, optional)
Directions
1. Make the Crust
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
- Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
2. Prepare the Plum Filling
- In a bowl, toss the sliced plums with sugar, cornstarch, cinnamon (if using), lemon juice, and vanilla extract.
- Let sit for 10 minutes to release juices.
3. Assemble the Tart
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface into a 12-inch circle.
- Transfer to a parchment-lined baking sheet.
- Arrange the plums in the center, leaving a 2-inch border.
- Fold the edges of the dough over the plums, overlapping slightly.
- Brush the crust with beaten egg and sprinkle with coarse sugar.
4. Bake and Glaze
- Bake for 35-40 minutes, until the crust is golden brown and the plums are bubbly.
- If using, warm apricot jam and brush over the plums for a glossy finish.
- Let cool for 10 minutes before serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
Variations
- Almond Twist: Sprinkle sliced almonds on the crust before baking.
- Boozy Version: Soak plums in a splash of brandy or rum before baking.
- Crumble Topping: Add a streusel topping for extra crunch.
- Dairy-Free Option: Use plant-based butter.
- Gluten-Free Crust: Swap all-purpose flour for a gluten-free blend.
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
- Reheating: Warm in a 300°F (150°C) oven for 5-10 minutes.
FAQs
Can I use store-bought pie dough?
Yes! A pre-made pie crust works well if you’re short on time.
How do I prevent a soggy crust?
Sprinkle a little flour or ground almonds on the dough before adding the plums.
Can I make this tart ahead of time?
Yes! Bake the tart and store it at room temperature for a day before serving.
Can I add other fruits?
Absolutely! Try mixing plums with peaches, cherries, or raspberries.
What’s the best way to serve this tart?
It’s delicious on its own, but even better with vanilla ice cream or whipped cream.
Do I have to peel the plums?
No, the skin softens during baking and adds color and texture.
What if my dough is too sticky?
Chill it for an extra 10 minutes before rolling.
Can I use frozen plums?
Yes! Thaw and drain excess liquid before using.
Why is my tart leaking juice?
Too much liquid from the fruit—cornstarch helps thicken it.
How do I make the crust extra flaky?
Use very cold butter and avoid overworking the dough.
Conclusion
The Rustic Summer Plum Tart is an easy yet elegant dessert that highlights the best of fresh summer fruit. With its flaky crust, juicy plums, and simple preparation, this tart is a must-try for any baking enthusiast. Serve it warm with a scoop of ice cream and enjoy a slice of summer perfection!
Rustic Summer Plum Tart
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
This Rustic Summer Plum Tart is a delightful, buttery, and flaky dessert featuring juicy, sweet plums nestled in a golden, homemade pastry. Lightly sweetened and infused with warm spices, this free-form tart is easy to make and perfect for showcasing seasonal summer fruit. Serve it warm with a scoop of vanilla ice cream for the ultimate treat!
Ingredients
For the Tart Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice-cold water
For the Plum Filling:
- 3–4 ripe plums, pitted and sliced
- 1/4 cup (50g) granulated sugar
- 1 tbsp brown sugar (for a deeper caramelized flavor)
- 1 tbsp cornstarch
- 1/2 tsp cinnamon
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
For the Egg Wash & Topping:
- 1 egg yolk + 1 tbsp milk (for brushing the crust)
- 1 tbsp coarse sugar (for sprinkling)
Instructions
1. Prepare the Dough:
- In a mixing bowl, combine flour and sugar.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add egg yolk and ice water, mixing just until the dough comes together.
- Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Prepare the Plum Filling:
- In a bowl, toss the sliced plums with sugar, brown sugar, cornstarch, cinnamon, lemon juice, and vanilla extract.
- Let the mixture sit for 10 minutes to allow the flavors to meld.
3. Assemble the Tart:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface into a 12-inch circle.
- Transfer to the baking sheet and arrange the plum slices in the center, leaving a 2-inch border.
- Fold the edges of the dough over the filling, pleating as needed.
4. Bake the Tart:
- Brush the crust with egg wash and sprinkle with coarse sugar.
- Bake for 35-40 minutes, or until the crust is golden brown and the plums are bubbling.
- Let cool for 10 minutes before slicing.
5. Serve & Enjoy:
- Serve warm with vanilla ice cream or a drizzle of honey for extra indulgence!
Notes
- No plums? Substitute with peaches, nectarines, or apricots.
- Want a richer crust? Replace 2 tbsp of flour with almond flour.
- For extra shine, brush the plums with warmed apricot jam after baking.
- Prep Time: 20 minutes
- chill time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French-Inspired / Rustic
