Juicy plums baked in a flaky pastry crust – this simple plum tart is summer eating at its best. Jump to recipe.
There have been a lot of tarts around here, I know. Apricot, plum, lemon, peach, and now plum again. This particular version uses really fragile, juicy purple plums. The tapioca keeps the tart from being runny. You could also use those football shaped plums that started showing up in the NYC farm markets a couple weeks go. They are much firmer, easier to pit, and a lovely mustardy green. On the downside, they don’t have quite the perfection that comes with a messy fruit served at the height of ripeness.
Use your favorite tart crust recipe; try this or this. Whatever you use, there’s no need to prebake. In this case the plums and dough make magic, as, through the power of baking, they become one.
Juicy plums baked in a flaky pastry crust – this simple plum tart is summer eating at its best. Adapted from this Orangette recipe.
- 10 - 12 plums , pitted and cut into quarters
- 4 tablespoons sugar
- 2 tablespoons ground instant tapioca
- 1/4 teaspoon salt
- pinch nutmeg
- 1 recipe flaky tart dough
-
Preheat the oven to 375 degrees F. Combine plums, sugar, tapioca, salt, and nutmeg. Set aside while the oven preheats and you prepare crust.
-
Roll tart dough out on a floured section of parchment paper. Fold in half or quarters, unfold in a 10-inch buttered tart pan, gently press into the sides. Trim any excess dough from the edge. Starting in the center, push plums into the crust skin side down in a spiral. Finish with a squeeze of lemon and a liberal sprinkle of sugar.
-
Place on a cookie sheet and cook until the crust is golden and the plums are tender with juices bubbling, 40 - 45 minutes. Let tart cool for at least a half hour.
-
Slice and serve with a dollop of unsweetened whipped cream.
oh lordy
i'd like to eat some of this tart
with abandon
slow still, but no napkin
and then with crumbs and plums
on chin
lay back to dream good night
Tart juice really is the perfect accessory for your chin.
I made this today! It was so0o0o sour! I used red plums, I don’t know where I went wrong!, maybe sour plums.
Hi Kate, Thanks for the recipe feedback. It sounds like you’re right and the plums were too sour. I created this recipe for very ripe plums, and will add a note about adjusting things for sourness. Sorry it didn’t work out!