plum tart

Plum Tart

all-purpose flour

salt

sugar

(1 stick) cold unsalted butter, cut into small pieces

water

all-purpose flour,

whole raw almonds, toasted

sugar,

heavy cream,

Pulse flour, salt, and sugar in a food...

Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 2 tablespoons water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 2 tablespoons more water, 1 tablespoon at a time, and pulse (or mix with a fork).

Gather dough into a ball, wrap loosely in...

Gather dough into a ball, wrap loosely in plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to three months; thaw in refrigerator before using.)

Preheat oven to 350 degrees F. On a...

Preheat oven to 350 degrees F. On a lightly floured piece of parchment paper, roll out dough into an approixmate 8-inch oval, 1/4 inch thick. Transfer dough (on parchment) to a baking sheet.

Pulse almonds, 3 tablespoons sugar, and the flour...

Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over dough. With a spatula, transfer plum slices to dough, spacing close together and leaving a 2-inch border; press lightly to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes.

Brush dough with cream; sprinkle galette evenly with...

Brush dough with cream; sprinkle galette evenly with remaining 1 tablespoon of sugar. Bake until crust is deep godlen, and plums are juicy and bubbling, about 40 minutes. Transfer to a wire rack, and let cool completely.

Fresh plums, pillowy meringue, and a crisp crust and crumble make this plum tart--a variation on Polish plum cake-- a stand out dessert for any time of year! 

Plum Tart with Meringue

11 tbsp butter, cold (150 g)

sugar (75 g)

½ cup ground toasted walnuts

tsp vanilla extract

eggs, divided

all-purpose flour (250 grams)

heavy cream

6-7 plums small to medium sized (560 g)

granulated sugar, 120 g

powdered sugar, 120 g

sweet cream pastry dough (see recipe notes)

bread crumbs

In a stand mixer fitted with a paddle attachment, mix the butter on medium/medium-high until broken down and smooth. Next, add the powdered sugar, nut flour, salt, and vanilla and mix until just combined. Add in the egg and mix.

Working in two batches, add the flour. Mix until a dough just begins to form (careful not to overmix).

Transfer dough  to a sheet of plastic wrap and form into a flat disc. Wrap in plastic and store in the fridge for at least one hour (or up to overnight).

Preheat oven to 320℉.

Unwrap the refrigerated dough. Dust a pastry board or marble slab with flour (reserving a few tbsp extra of flour in case dough sticks too much) and place dough on top. Lightly sprinkle the top of the dough disc with flour and using a rolling pin, roll out the dough until it&#39;s about 1/4 inch thick. Gently pick the dough up and place in tart pan. Work gently to press the sides of the dough against the tart pan.

Place a piece of parchment paper on top of the tart pan and fill it with dry beans or lentils or with baking weights if you have them. Next, place in oven for 25 minutes.

After 25 minutes, remove the tart pan and remove the parchment paper with weights. Mix the remaining egg with  heavy cream and using a pastry brush, paint a thin layer of the egg cream mixture over the entire tart, including the tops of the sides. This will help prevent the tart from turning too brown during the next bakes.

Place in oven for 10 minutes.

Sweet Cream Pastry Tart Dough

Lower oven temperature to 300℉.

Plums: Wash and cut the plums in half. Working around the pit, slice around 8 slices per plum.

In a stand mixer fitted with a whisk or in a large bowl with a handheld mixer, whip the egg whites until foamy and white (Note: it&#39;s imperative that the egg whites contain no yolk specks. If they do, this will affect the quality of the meringue). Gradually add in the granulated sugar and whip together until soft peaks form (2-3 minutes). Remove whisk and using a spatula, fold in the powdered sugar and mix gently until just combined.

Plum and Meringue Filling

Sprinkle some bread crumbs or cornmeal onto the bottom of the baked tart crust to ensure the bottom is crisp after the plums are baked in it. Next, in a circular pattern arrange the plum slices. Spread the meringue mixture on top and make sure there are no &#39;holes&#39; in between the plums. Using a box grater or your hand, break up the remaining uncooked tart dough and sprinkle on top.

Bake in oven for 60-65 minutes. After 65 minutes, turn off oven and let it sit in the oven for an additional 10-15 minutes. Remove and let cool.

Assembly

Make the most of plum season by baking this sweet and fruity French-inspired plum tart! Ripe and juicy plums are arranged on a buttery, flaky pie crust and baked until they caramelize to perfection.

Easy Plum Tart

vegan butter (diced)

almond flour

plums

granulated sugar (for topping)

Knead the dough. Add the flour, diced butter, and salt to a mixing bowl. Cut the butter into the flour using your hands or a pastry cutter until it forms a coarse meal. Add the vanilla extract and cold water and knead until it forms a dough. Note: Depending on the type of flour used, you might have to adjust the amount of water slightly. The dough should be soft but not sticky.

Flatten the dough. Next, flatten the dough between two sheets of parchment paper in a thin round of 10 inches wide.

Press into a pie pan. Lightly grease an 8-inch pie pan with butter. Transfer the flattened dough to the pie pan and press it into it. Trim off the edges.

Prick the crust. Using a fork, prick the bottom of the crust a few times. This will prevent the dough from rising during baking.

Pie crust

Preheat the oven to 350 °F (175°C).

Spread the almond flour. Spread the almond flour into an even layer in the pie crust.

Arrange the plums on top. Pit and slice the plums into quarters. Arrange them very tightly in a concentric circle over the almond flour.

Sprinkle with sugar. Generously sprinkle the top of the plums with the sugar. This will sweeten them and help with the caramelization, giving the tart a charred finish.

Bake. Finally, bake the tart for 50-55 minutes in the lower rack of your oven. You can check the doneness by lifting the tart from the pan. The bottom crust should be golden brown.

Let cool for at least 1 hour before serving. This tart will keep in the refrigerator for up to 5 days.

Assemble

Now it's the right season for plum tart. Thank you for sharing!

Ripe sliced plums, crisp grapes, and toasted walnuts are wrapped in a simple, flaky pie crust and brushed with honey in this rustic French plum galette tart.

Plum Galette with Grapes and Walnuts

(6 1/2 oz) all-purpose flour

tsp table salt

cinnamon

tsp orange zest, (optional)

walnuts

lb green grapes

tbsp rum

cornstarch

----------------

tbsp honey

I have made this crust according to the same directions as my easy, flaky pie crust recipe. If you need more detail and images of the crust, please visit that post.

Measure out the flour into a bowl. Transfer 2/3 of the flour to a food processor. (Leaving about 2 oz behind in the bowl.)

Add the sugar, salt, cinnamon, and zest to the processor and pulse once or twice to combine.

Add the butter and process the butter and flour until there is no dry flour and they completely combined and starting to clump.

Break up the clumps and add the remaining flour to the processor. Pulse a few times, until the dry flour has broken up the dough.

Transfer the dough to the bowl. Add the water and use a spatula to mix and fold in the water.

Turn the dough out onto a well floured surface and form the dough into a disc. Chill the dough for at least 2 hours and up to 3 days.

Pastry Crust

Preheat oven to 375F.

Once the oven is hot, spread out the chopped walnuts on a baking sheet and bake for 4-5 minutes, or until browned.

Take the dough out of the refrigerator and set it on a piece of floured parchment paper.

Roll out the dough into a rough circle about 14 inches in diameter. Transfer the dough and parchment to a baking sheet and put it all in the refrigerator to chill while you make the filling.

Pit and slice plums into wedges. Halve the grapes.

Add both to a bowl along with the sugar, rum, and cornstarch. Toss to combine.

Arrange the fruit in the center of the dough round, leaving 2-3 inches bare around the edges. Sprinkle the walnuts over.

Fold up the edges of the dough around the filling. Pleat and pat the dough into place.

Whisk together the egg and water. Then brush the egg wash over the crust.

Mix the sugar and cinnamon. Sprinkle the cinnamon sugar over the galette.

Bake the galette for 45-50 minutes, until the crust is browned and the filling is bubbly.

Transfer the galette and baking tray to a cooling rack.

Bring the honey and water to a boil. Then brush the warm honey over the top of the galette, both the filling and the crust.

Let the galette cool to room temperature, then slice into wedges and serve.

Plum Galette

I'd just like to mention that I think if you used anything softer than really firm plums and really firm grapes then you'll probably need more than 2 tbsp of starch. Mine came out perfect, but I can see if they were soft and juicy there might be some moisture. My grapes were hard for me to wedge my fingers into to pull apart and the plums hard with only a TINY bit of give when pressed. When cooked they are perfectly soft and flavorful so don't worry. Do add more more starch for the ripe ones though. Hope this helps.

I made this!!! Mio dio! It is amazing! I have never had a grape dessert and now I'm just dumbfounded as to why people don't make desserts with this fruit more often. Or with plums!! It isn't even season for these fruits right now, but I saw both in the grocery store and needed a change. I got hard plums and the grapes are quite hard. They are the huge red globe grapes. Then I got curious if people ever make a grape cobbler and somehow I ended up on your page. This gallette has such a fresh taste. The flavors of the grapes, plums, and walnuts are perfect together. I forgot to toast the walnuts or even add them at first. I had to rush to chop some up and threw them on top. Even placed some on top of the dough around the sides since it still had not crisped up. They adhered harmoniously to the dough once cooked and gave it a nice look. They still toasted perfectly. They don't even fall off when the pieces are cut. Don't forget the walnuts!! They are so awesome in this! Brushing the hot honey water across the top was a great touch that brought it up to perfection and made it as good as a professional bakery. Truly a perfect gallette! Great job and thank you so much for posting a great recipe that actually works! I live in Italy and this is definitely a top notch recipe.

Thank you for the awesome tips and tricks. I've never been able to make a galette that looks as professional as yours. I think I've made every error you speak of in the past!  I'm going to give this a try, keeping all your tips in mind....especially the one about too ripe plums belonging in a crisp or pie and the one about not transferring. Thanks.

Galettes are always so rustic and gorgeous, and this one is no exception. I love that you've used plums. I've only ever eaten plums as they come, and I'm thinking I need to get more creative with them—in the form of this galette!

Also, gorgeous kitty! Glad you've kept them safe from the coyotes. I could never let me cat out—I'd be in a constant fit of anxiety. Even though so many outdoor cats I know are nimble and have lived long, healthy, happy lives. They really must have nine!

Haha I laughed at how efficient you were making both mistakes in one galette... Definitely something to be happy about! And this one looks seriously perfect, so clearly you learned your lessons! I absolutely love plums and definitely want to try this while plums are still in season!

I think I'm going to pack my bags and move in! This plum galette looks AMAZING! I've been in the mood for a beautiful rustic tart for so long now but never got around to making it because it seems like a ton of work but you've made it look so easy! I'm totally game to make one now!

What an absolutely gorgeous galette! I love rustic desserts like these. They always feel so cozy and comforting. I had to nod my head when I read your tip about the super ripe and juicy plums. I made a galette a few summers ago with peaches that were probably quite ready to become anything but a galette, and well, there was a bit of a mess in my oven. :) Once you clean up that mistake, you never make it again, haha.

Rustic desserts are my favorite. They remind me of scarred wooden tables in a warm Italian kitchen. Plum and grape desserts are quite popular in Italy. I'll certainly be saving this recipe to make during the holidays.

One glance at this plum tart and I was salivating like Pavlov's dog. Seriously. What a beautiful blend of flavors and textures.  Galettes like this are the best of all worlds with a flaky crust, oozy fruit filling and that crunch of nuts.  Great tips on the parchment paper and plum ripeness -- though I always keep a jar of Instant ClearJel on hand for those fruit desserts that need a bit of help to prevent leaking across the pan.  If you've never tried it, get a jar -- it's a game-changer. I can't wait to try this recipe.

LOVE LOVE LOVE this rustic dessert. So simple, and SOOOO delicious. Food does not have to be fancy. This is my kind of dessert....especially when I am entertaining.

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Plum Tart with Meringue

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Top 4 plum tart recipes from across the web

The most viewed plum tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Plum Tart

Plum Tart with Meringue

Easy Plum Tart

Plum Galette with Grapes and Walnut...

The most viewed plum tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine