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.
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.