Plum tart

Plum tart

1 h 10 min
A delicious tart in a wonderfully crispy and flaky edition with fresh and colourful plums. This rustic plum tart with almonds, sweet apricot jam, and marzipan tastes delicious. Beautiful fresh plums and flaky puff pastry is a match made in heaven, and this recipe is both easy and quick since you do not have to prepare your own puff pastry. Serve your easy and delicious tart with sour cream as a delicious dessert or an afternoon treat for guests.
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https://www.arlafoods.co.uk/recipes/plum-tart/

Instructions

Plum tart:
  • Preheat oven to 200°C regular oven.
  • Place the 5 puff pastry sheets on top of each other and roll them out to a square crust (approx. 35 x 35 cm). Cut a strip off the pastry, approx. 2 cm wide, all the way along the edge.
  • Brush the cut-off strip with water and flip it onto the puff pastry crust. Adjust the corners.
  • Place the crust on a baking tray, cover it, and refrigerate for at least 10 minutes.
  • Spread apricot jam on the crust. Grate marzipan over the jam and place plums on top.
  • Brush the edges with water and sprinkle the entire tart with sugar.
  • Sprinkle with almonds and bake the plum tart in the middle of the oven for approx. 30 minutes.
  • Serve the warm plum tart with ice-cold sour cream.
Enjoy!
Tips

One of the tricky things about baking a homemade tart or pie can be avoiding the dreaded soggy bottom caused by a juicy fruit filling. A tip on how to make sure your crust is crispy and flaky is to bake the tart on a heated baking sheet. Simply place a baking sheet in your oven as it preheats and bake your plum tart on this.

Tips

Another tip to ensure maximum flakiness in your crust is to keep the pastry dough as cool as possible throughout the preparation. This is why it is important to remember to let the puff pastry cool in the refrigerator for at least 10 minutes after you have worked the dough. Cooling it keeps the buttery layers separate and allows them to rise and become flaky as they bake.

Tips

If you are making this tart when plums are not in season, you can use frozen plums. When it is plum season, pit plums and store in the freezer in a Ziploc bag or an airtight container, taking them out when you are in the mood for a freshly baked plum tart.

Questions about plum tart

Baking a delicious homemade tart is easy with our simple recipe using tasty, sweet, and tart plums. Learn more about this scrumptious treat by having a look at our answers to some of the most frequently asked questions about this fruity tart.

How to make a plum tart?
Despite its fancy, mouth-watering looks, this is a very easy plum tart. Roll the puff pastry sheets to a square and leave to chill in the fridge as you prepare the filling to ensure a flaky and light result after baking. Get your plums and almonds ready to assemble the tart with grated marzipan and sweet apricot jam. Make delicious layers of jam, marzipan, plums, and almonds, and bake until the plum filling is bubbling and cooked through. Allow it to cool and set for a few minutes but serve it warm with a dollop of ice-cold crème fraiche.
What are the best plums for plum tart?
As most fruits, plums come in many different varieties. Red, black, and yellow plums can all be used for baking but may offer slightly different flavour profiles. Red plums are generally known as the sourest kind of plum. Choosing red plums will make for a sour tart, whereas a black plum tart will be sweeter. However, a yellow plum tart with Mirabelle plums will result in the naturally sweetest tart. Experiment with a mixture of plums or go for an either sweet or sour result by only using one type of plum.
Can you freeze plum tart?
You can freeze your homemade plum tart for up to 3 months. Allow the tart to cool completely before freezing. Place it on a baking sheet, a smaller tray, or the like to keep it level and secure, so no filling accidentally leaks out. Wrap it, first in plastic wrap, then foil, and place it in a freezer bag in the freezer. Wrapping might be easier if you start by letting it firm up in the freezer for 2-3 hours before wrapping it. You can also freeze an unbaked tart. Assemble the tart up until the point when it is ready to bake. Follow the same tips as for a baked tart, letting it freeze a bit first until firm, and wrapping it tightly. The unbaked tart will keep for up to 4 months.
How long will plum tart last?
If you have leftover plum tart, you can, of course, save the rest to enjoy later. If kept in a cool place, a puff pastry plum tart will keep for up to two days. It is not necessary to store a fruit tart in the refrigerator, but you can, of course, choose to do so, if you prefer. This will keep it fresh for a few more days, but it might affect the puff pastry.
How to reheat plum tart?
While the plum tart may be enjoyed at room temperature, it is best enjoyed warm with ice-cold crème fraiche, which is why we recommend reheating it. To reheat a cool tart, warm it for 10 minutes at 200°C regular oven. If you have kept a baked tart in the freezer, let it thaw at room temperature for up to three hours or overnight in the fridge and reheat it for 20 minutes in the oven. If you have frozen an unbaked tart, it does not need to thaw; simply pop it in the oven straight from the freezer. The baking time may be up to 20 minutes longer than the regular baking time. Start checking up on your pie after the recommended 30 minutes to see if the filling is bubbly and cooked through.

Ingredients

Thawed, frozen puff pastry
5 sheets
Apricots jam
100 ml
Pure, raw marzipan
100 g
Plums in halves and quarters
350 g
Cane sugar
2 tbsp
Halved, peeled almonds
50 g
Served with:
Sour cream, 18%
300 ml
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Rustic plum tart with puff pastry

There is nothing quite like enjoying a warm fruit tart fresh from the oven with a dollop of cold crème fraiche. This open-faced plum tart is no exception to this rule with its deliciously flaky puff pastry crust and filling that strikes a balance between sweet and tart. The combination of hot and cold, decadent, and fresh makes for a delicious tart that almost seems to melt in your mouth. Almonds offer a bit of texture to the soft, gooey plum and marzipan filling and makes for a well-rounded experience.

If you are looking for another rustic tart to sink your teeth into or perhaps a homemade, delicious cold treat to serve with your puff pastry plum tart, have a look at our easy recipes for how to bake a French apple galette or how to make old-fashioned ice cream to serve on top of your warm tart.

Discover a delicious way to use fresh plums

Our easy plum tart recipe is a great way to use fresh plums while they are in season. All types of plums – black, red, or yellow – can be used in your plum tart filling. Creating your own perfect mix of sour red plums and the sweeter black or yellow plums is also an option.

Are you falling in love with the taste of plums? Have a look at our recipes on how to make plum jam for a delicious everyday treat or our elegant dessert featuring vanilla ice cream with plums and buckwheat brittle for when you want to impress friends and family.

Sweeten your plum tart with marzipan and almonds

Fresh plums, especially the garden variety, can have a quite tart aftertaste due to their skin. While plums sweeten as they are cooked, using apricot jam, marzipan, and almonds to sweeten the tart is a great way of infusing the dish a dose of natural sweetness that gives some tasty flavour complexity.

There is almost nothing sweeter than marzipan, and it adds a pure sweetness to the filling. The halved almonds add a nuttiness and earthiness to the tart that complements the fresh, fruity plums, sweet jam, and marzipan wonderfully.

Add your own touch

If you are dreaming about a spiced version of this recipe for plum tart, look no further. Adding orange or clementine zest and a spice mix with ground cinnamon, ginger, cardamom, and cloves to the sugar used to sprinkle the tart makes for an aromatic and warming experience.

If you love combining the bold-flavoured plums with warm spices, try a five-spice plum tart. This well-loved spice blend, containing star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, works well in savoury as well as sweet food, mixing both sweet, bitter, sour, salty, and savoury. In this sweet almond plum tart recipe, it brings a delicious complexity and depth.

For an even sweeter sensation, drizzle a little bit of sugar or honey on top of the plums before baking. This will give the plums a wonderful shine and a final touch of sweetness.

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