Rustic plum tart, made with just 3 ingredients? Would I lie to you?! Fresh plums need little more than a touch of sugar before being enveloped in a buttery, free form crust in this deliciously simple tart. It’s the perfect summer dessert.
The freshest, sun-ripened fruit requires very little in the way of adornment for it to be transformed into an enticing dessert. I stumbled upon this phenomena once when I found myself up to my elbows in freshly picked blueberries. So I baked three-bite blueberry shortbread pies on a whim. It’s plain to see that the simplicity of combining a few quality ingredients can produce delicious results.
Such is true of this 3-Ingredient Rustic Plum Tart. A touch sugar, flaky pastry, and fresh, juicy plums come together to make a rustic, yet elegant, mouthwatering treat. From start to finish, this rustic plum tart takes an hour to make!
Start by gathering a quart of ripe, beauteous plums. My BFF Angie was kind enough to bring a load of plums to soccer practice, right after she’d plucked them off the trees. Friends with farms are the best!
Roll out some really great pie dough, blanket it with succulent fruit, sprinkle a little sugar over top, and fold the dough to envelop the tasty goodness.
My 3-Ingredient Rustic Plum Tart will be golden, gorgeous, and ready to serve in about an hour. Dessert doesn’t get much sweeter than that!
Since the recipe is so easy, I decided to make two of these little tarts. You should too. The extra tart stays flaky and delicious when loosely wrapped in aluminum foil and stored in the ‘fridge. Confession: Son #1 and I had a feast of Rustic Plum Tart straight out of the refrigerator for breakfast. At least twice. I highly suggest that you do the same.
♥♥♥
Kirsten Kubert
Yields 8
Fresh, sun-ripened plums need little more adornment than a touch of sugar before being enveloped in the buttery, free form crust in this simple tart.
15 minPrep Time
40 minCook Time
55 minTotal Time
Save RecipeIngredients
- 1 ½ lbs. small ripe plums (about 1 quart – I use the Early Italian variety)
- 1/3 C. granulated sugar
- ½ recipe No Excuses Pie Dough (or one 9-inch refrigerated pie crust)
- 1 Tbs. 2% milk
- 2 tsp. coarse sugar (“sugar in the raw”)
Instructions
- Preheat the oven to 400 degrees F.
- Rinse the plums in cool water and allow to dry. Slice each plum in half lengthwise. Pluck the halves apart and remove the pit. I use the Early Italian variety of plums, which are small (about the size of a walnut) and oblong in shape. Due to the size of these plums, I only need to halve them in order for them to cook properly. If using larger plums, I advise slicing them into wedges.
- Roll out one disk pie dough into an 11-inch circle. Transfer the dough to a rimmed metal baking sheet.
- Arrange the plum halves in the center of the dough, leaving a 2-inch clear perimeter. Sprinkle the sugar evenly over the plums. Fold the clean perimeter of pie dough over about an inch of the plum filling all around. If choosing to adorn the tart with the optional garnish, then lightly brush the milk along the exposed flap of dough around the tart. Sprinkle raw sugar over the milk.
- Bake the tart for 35 to 40 minutes or until the crust is a deep golden brown. Remove the tart from the oven and let it rest for 10 minutes. Slice and serve the Rustic Plum Tart warm, preferably with a dollop of freshly whipped cream.
- Any remaining tart should be wrapped loosely in aluminum foil, and may be refrigerated for up to 2 days.
Comments