The Sunshine Jewel: A Perfectly Ripe Plum Tart

There are certain fruits that, when at their peak, possess an almost otherworldly allure. Plums, for me, are undeniably one of them. I vividly recall a summer afternoon, the air thick with the scent of ripening fruit, when my grandmother unveiled a plum tart so stunning it looked like a stained-glass window. The deep, jewel-toned plums, glistening under a delicate glaze, promised a symphony of sweet and tart notes. That first bite, a perfect harmony of crisp crust and yielding, luscious fruit, is etched into my culinary memory forever. It’s this sublime balance, this ode to peak-season perfection, that inspired me to recreate that magic in my own kitchen, and I’m so excited to share it with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45-55 minutes
• Total Time: 1 hour 15 minutes to 1 hour 25 minutes
• Servings: 6
• Yield: 1 tart
• Dietary Type: Vegetarian

Ingredients

This tart is a celebration of simple, high-quality ingredients, allowing the star, the plum, to truly shine. For the best results, seek out ripe, in-season plums. Black Santa Rosa plums are a personal favorite, offering that perfect balance of sweetness and a hint of tang.

For the Crust:

• 6 tablespoons unsalted butter, at room temperature
• 1/4 cup sugar
• 3 tablespoons almond paste
• 1 cup all-purpose flour
• 2 large eggs, at room temperature

For the Filling:

• 1 3/4 lbs plums, pitted and cut into 1/2-inch thick slices
• 1/2 cup sugar
• 1 1/2 tablespoons lemon juice, from a fresh lemon
• 1 1/2 tablespoons cornstarch

Equipment Needed

• 9-inch tart pan with a removable bottom
• Electric mixer (stand mixer or hand mixer)
• Mixing bowls
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Wire cooling rack
• Aluminum foil

Instructions

Crafting this plum tart is a rewarding process, leading to a dessert that is both elegant and comforting. Follow these steps carefully, and you’ll be rewarded with a truly magnificent tart.

1. Begin by preheating your oven to 375°F (190°C). This ensures a beautifully golden crust.
2. In the bowl of your electric mixer, cream the unsalted butter until it reaches a fluffy consistency. This usually takes a couple of minutes.
3. Slowly add the sugar to the creamed butter, continuing to mix until the combination is light and fluffy.
4. Next, add the almond paste and mix until the entire mixture is wonderfully light and fluffy. The almond paste lends a subtle, delightful depth of flavor to the crust.
5. Now, add the all-purpose flour and eggs. Mix just until the dough begins to gather together. Be careful not to overmix at this stage; we want a tender crust.
6. Gently pat the dough into the bottom and up the sides of your 9-inch tart pan. Ensure an even thickness for consistent baking. Once the dough is in place, refrigerate the tart shell for 30 minutes. This chilling period is crucial for preventing the crust from shrinking during baking.
7. After chilling, bake the tart shell for 20-25 minutes. You’ll know it’s ready when the shell is a light golden color.
8. Once baked, transfer the tart shell to a wire rack to cool. Allowing it to cool completely before adding the filling will prevent the crust from becoming soggy.
9. While the crust cools, prepare the filling. In a medium bowl, mix the pitted and sliced plums, sugar, fresh lemon juice, and cornstarch together. Toss gently to ensure the plums are evenly coated.
10. Carefully place the fruit mixture into the prepared, cooled tart shell. Distribute the plums evenly for a beautiful presentation.
11. To prevent the edges of the tart from browning too quickly during baking, cover the edges of the tart with aluminum foil. This is a simple but effective trick for achieving a perfectly baked crust.
12. Place the tart on a baking sheet lined with parchment paper. This not only catches any potential drips but also makes it easier to transfer the tart in and out of the oven. Bake at 375°F (190°C) for 20-30 minutes, or until the fruit is tender and the filling has thickened and is bubbling gently.
13. Once baked to perfection, transfer the tart to the wire rack to cool. Allowing it to cool significantly before slicing will help the filling set properly.

Expert Tips & Tricks

• Plum Selection: The ripeness of your plums is paramount. They should yield slightly to gentle pressure but not be mushy. Overripe plums can release too much liquid, leading to a watery tart.
• Almond Paste: If you can’t find almond paste, you can substitute with 3 tablespoons of finely ground blanched almonds mixed with 1 tablespoon of almond extract and a touch of extra sugar, though the texture and flavor won’t be exactly the same.
• Cornstarch Slurry: For an extra-thick filling, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water before adding it to the plum mixture.
• Even Slicing: Aim for consistent 1/2-inch thick plum slices. This ensures they cook evenly and create a beautiful, uniform layer in the tart.
• Tart Pan Importance: Using a tart pan with a removable bottom makes serving a breeze and showcases the tart’s beautiful design. If you don’t have one, a regular pie plate will work, but the presentation might be less refined.
• Cooling is Key: Resist the urge to slice into the tart while it’s hot. The cooling process allows the filling to set, making for cleaner slices and a better eating experience.

Serving & Storage Suggestions

This Fresh Plum Tart is a showstopper served slightly warm or at room temperature. It pairs beautifully with a dollop of lightly sweetened whipped cream, a scoop of vanilla bean ice cream, or a drizzle of crème fraîche. For a more refined touch, a sprinkle of powdered sugar can add an extra layer of elegance.

Leftovers can be stored in an airtight container. At room temperature, the tart will keep for up to two days, provided your kitchen is not excessively warm. For longer storage, refrigerate the tart for up to 4 days. To reheat, gently warm individual slices in a low oven (around 300°F / 150°C) for about 5-10 minutes until warmed through. Freezing this tart is not recommended as it can affect the texture of the crust and filling.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving. Please note that these are estimates and can vary based on exact ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	400.1 kcal	20%
Total Fat	15.7 g	20%
Saturated Fat	8.1 g	40%
Cholesterol	92.5 mg	31%
Sodium	26.8 mg	1%
Total Carbohydrate	61.6 g	22%
Dietary Fiber	2.8 g	10%
Sugars	40.9 g	82%
Protein	6 g	12%

Note: % Daily Value (DV) is based on a 2,000 calorie diet.

Variations & Substitutions

• Berry Burst: While plums are the star, you can augment the filling with a handful of fresh raspberries or blueberries alongside the plums for added color and a different tartness.
• Nutty Crust: For an extra layer of flavor and texture in the crust, substitute 1/4 cup of the all-purpose flour with finely ground almonds or hazelnuts.
• Spiced Filling: A pinch of cinnamon or a dash of ground cardamom can add a warm, autumnal note to the plum filling.
• Gluten-Free Option: To make this tart gluten-free, you would need to adapt the crust significantly, likely using a blend of gluten-free flours and a binder like xanthan gum. This would require a separate, dedicated gluten-free crust recipe.

FAQs

Q: Can I use frozen plums for this tart?
A: While fresh plums are ideal, you can use frozen plums. Ensure they are thawed and drained very well to remove excess moisture before adding them to the filling.

Q: My crust cracked when I was patting it into the pan. What did I do wrong?
A: This can happen if the dough is too cold or too warm. If too cold, it will be brittle. If too warm, it will be sticky and difficult to handle. Aim for a dough that is pliable but not sticky. Chilling it is key for structure.

Q: The filling seems a bit thin after baking. How can I thicken it next time?
A: Ensure you’re using the full amount of cornstarch specified. You can also try allowing the tart to cool completely before slicing, which helps the filling set further. If it’s consistently too thin, consider increasing the cornstarch by an extra half-tablespoon in your next attempt.

Q: What kind of plums are best for this tart?
A: Ripe, slightly tart plums work best. Black Santa Rosa, Red Beaut, or even firmer varieties like Italian Prunes can be excellent choices. Avoid very soft, overripe plums.

Q: Can I make the crust dough ahead of time?
A: Yes, the crust dough can be made a day in advance. Wrap it tightly in plastic wrap and refrigerate. You may need to let it sit at room temperature for a few minutes to become pliable enough to pat into the tart pan.

Final Thoughts

This Fresh Plum Tart is more than just a dessert; it’s a taste of summer’s bounty captured in a beautiful, edible package. The tender, jewel-like plums nestled in a subtly sweet, buttery crust offer a delightful dance of flavors and textures that is simply irresistible. It’s the perfect centerpiece for a casual afternoon gathering or a sophisticated dinner party. I encourage you to seek out the best plums you can find and give this recipe a try. The aroma that will fill your kitchen as it bakes is reason enough, but the taste? That, my friends, is pure, unadulterated joy. I would love to hear about your experience and any creative twists you might add! Enjoy every luscious bite.