This simple Plum Tart is what I came up with to make when we were given a bag of luscious ripe plums from a neighbour's tree. Too many for us to eat them all.
When Plums Are Plentiful...
A plum tart is an easy and delicious way to make good use of these plums when they are abundant. It's sometimes crazy here in the summer with all the fruit coming on. Trying to come up with recipes to use it is a fun challenge to take on.
Plum Nutrition Facts
Plums have high levels of antioxidants, which are known to protect our cells from damaging free radicals that cause disease and early ageing. Some of the antioxidants found in plums are especially effective in protecting our bone & heart health, as well as our risk for diabetes.
Plums are high in fibre, which slows down digestion and helps to stabilize blood sugar levels. This fruit is also loaded with Vitamin C, Vitamin K, and potassium. So what's not to love about plums?
And Some Fun Plum Facts:
Who knew that plums are the second most cultivated fruit in the world? They are grown on every continent except Antarctica. Here are a bunch of more fun facts about plums: Plum Crazy!
Any Fruit Will Work For a Simple Tart
A simple plum tart can be a simple any fruit tart. This recipe is, just that, very simple. And versatile, because you can use any other fruit that's in season in place of the plums. Apricots, peaches, apples, pears, even berries work.
Shortcut: Use Frozen Store-Bought Pastry
If you want to take a shortcut, you can do this simple and easy tart with a frozen pie shell. I do like to make the pastry shell myself. It's really pretty easy. I usually make double the pastry recipe and freeze half, then I have pastry when I need it.
I have photographed this tart completely unadorned. But you can dress it up with whipped cream, ice cream, or other toppings. I just loved the beautiful look of the baked plums in the (imperfect, I know) pastry shell which still turned out perfectly golden and flaky, thanks to butter. Butter is an amazing thing in the world of food, and especially in the world of pastry.
There isn't much sugar in the filling. But, after the tart comes out of the oven, a drizzle of honey makes a nice glaze and sweetens things up a little more.
So for me, since the dough was already made, and the plums were on hand, it was, yup, simple. And the result, plum delicious. If you still have lots of plums, too, you can also try Plum Jam with Cardamom and Cinnamon, or Asian Plum Sauce. Or for a savoury spin, Grilled Pork & Plum Kebabs
Simple Plum Tart
- 2 ¼ cups cake & pastry flour
- ¾ teaspoon salt
- ½ cup cold butter cubed
- 5-6 tablespoon cold water
- 15-20 plums cut in half and pit removed
- ¼ cup flour
- ¼ cup sugar
- 1 teaspoon cinnamon
- ¼ cup honey
- Combine flour and salt.
- Add butter and cut in with a pastry cutter, (or if you have a stand mixer, use the flat beater) until mixture resembles coarse crumbs.
- Add water, 1 tablespoon at a time, mixing until the dough starts to hold together.
- Divide dough in half, and form each half into a smooth ball. Wrap pieces separately in plastic wrap. Put one piece in the freezer for another time, and refrigerate the other for 20 minutes.
- Remove dough from the fridge and plastic wrap. On a lightly floured surface, roll out the dough into a circle about ⅛ inch thick. Put the dough onto an 8-inch tart pan, pressing onto bottom and sides, and removing and overhanging dough.
- Prick the bottom of the crust with a fork in several places.
- Preheat oven to 375 degrees
- Combine flour, sugar, and cinnamon, and sprinkle evenly over the bottom of the prepared tart shell. Place plum halves, skin side down, in a circular method to cover the entire crust.
- Bake 45 minutes, or until plums are tender and crust in golden.
- Drizzle with honey, allow to cool and serve.