Create a Most Delicious Classic Plum Tart
Now is the perfect time to celebrate the sweet, juicy fruit that signifies the end of summer and the beginning of autumn. Plums are incredibly versatile, lending themselves beautifully to both savoury dishes and sweet treats. So why not celebrate this juicy little fruit by creating the perfect Plum Tart? With a buttery, flaky crust and a rich filling of ripe, spiced plums, this tart is a delightful way to showcase the season’s best. Serve it warm with a scoop of vanilla ice cream and you’ve got a dessert that’s sure to be the highlight of your table.
Ingredients
For the crust:
- 160g plain flour
- 50g caster sugar
- 1/2 teaspoon salt
- 115g unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons ice-cold water
For the filling:
- 4-5 ripe plums, thinly sliced
- 50g caster sugar
- 1 tablespoon cornflour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon honey (optional, for drizzling)
For the glaze (optional):
- 3 tablespoons apricot jam
- 1 tablespoon water
Method
Prepare the crust:
- In a large bowl, whisk together the plain flour, caster sugar, and salt.
- Add the cold, cubed butter. Using a pastry cutter or your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- Add the egg yolk and 2 tablespoons of ice-cold water. Mix until the dough starts to come together. If it's too dry, add another tablespoon of ice-cold water.
- Form the dough into a disk, wrap it in cling film, and refrigerate for at least 30 minutes.
Preheat the oven to 190°C (170°C fan oven) or Gas Mark 5.
Roll out the dough:
- On a lightly floured surface, roll out the chilled dough into a circle about 3mm thick. Place the dough into a tart tin, pressing it into the sides and trimming any excess.
Prepare the filling:
- In a large bowl, combine the sliced plums, caster sugar, cornflour, cinnamon, nutmeg, vanilla extract, and lemon juice. Toss until the plums are well-coated.
Assemble the tart:
- Arrange the plum slices in a circular pattern over the dough, slightly overlapping. Pour any remaining juices over the plums.
- If desired, drizzle a bit of honey over the top.
Bake:
- Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the plums are tender and bubbling.
Optional glaze:
- While the tart is baking, heat the apricot jam and water in a small saucepan until melted and smooth. Once the tart is out of the oven, brush the glaze over the top for a shiny finish.
Cool and serve:
- Let the tart cool for at least 15 minutes before slicing. Serve warm or at room temperature, possibly with a scoop of vanilla ice cream or a dollop of whipped cream.