With a sprinkle of sugar, fresh tart plums are transformed into a classic, rustic treat. Perfectly Plum Tart is a fresh take on a simple dessert!
Packing, work, school, blog, packing, errands, laundry, work, boxes, errands, packing…. It just goes on and on! So is my life these last few days. Getting ready for a three month trip is huge! And I am by no means someone who travels lightly.
I don’t know if this happens to any of you, but I get so caught up in thinking about all the things that COULD happen while I’m there that I end up packing a ton of things that I never use!
It really is quite the ordeal. But because of those things, my life is a little bit more hectic. Plus add on that classes started on Monday, and I am really busy.
It’s ok. Only 9 more days until I am reunited with Matt =) I am so excited I can’t hardly stand it!
One thing I want to make sure I do before I leave though is enjoy all the things here that I won’t have over there. One of the things that come to mind is plums.
I’m not entirely sure if Italians eat plums or not, but to make sure I get my fill in I had to set out to make a delicious plum creation.
The result? Perfectly Plum Tart.
It really is perfectly plum.
This dessert is hands-down one of my most beautiful ones to date. Just look how pretty it is!
The plums make this dessert amazing by giving it a subtle sweetness. To make the tart particularly beautiful, I used two different kinds of plums: red and black. I love the contrasting colors.
The warm and softened plums practically melt in your mouth. Then, the crunchy and crispy crust add a new dimension of flavor and texture. The result is an incredibly rustic and delicate dessert that is perfect for a romantic summer or fall night. It’ll make you feel like you got it from a restaurant but will be made in your very own oven.
It’s hard not to love plums like this. With simple sweetness like this, I could indulge in it all afternoon.
- 3 red plums
- 2 small black plums
- 1 tsp cornstarch
- 1/3 cup brown sugar, lightly packed
- Cooking spray
- 1 egg, beaten
- 1 store-bought pie crust
- 1 tbs brown sugar, for sprinkling
- Pit plums and slice into thin wedges. Place plum slices in a bowl with cornstarch and brown sugar. Toss the mixture together until all plum slices are coated. Set bowl aside for 25 minutes to allow plums to drain.
- Meanwhile, preheat the oven to 375F. Line a baking sheet with aluminum foil and grease with cooking spray.
- After the plums have set for about 15 minutes, remove pie crust from the refrigerator and allow to come to room temperature.
- Once the plums have finished setting, unroll the pie crust and lie it flat on the prepared baking sheet. With a slotted spoon, scoop plums onto the center of the pie crust leaving a 2" border of untouched crust. Drizzle 1 tbs of remaining plum juice onto the center of the tart.
- Fold outside crust over itself and brush beaten egg onto the crust. Then, sprinkle crust with remaining brown sugar, sprinkling any extra sugar over the center plums.
- Place tart in the preheated oven to cook for 35-45 minutes or until crust is brown and crispy.
- Serve warm.
- 1. When unrolling the crust, be careful to press back together any spots where the crust rips or tears. If there are tears or openings in the dough, plum juice will be able to seep out and will impact the crispiness of the tart.
- 2. When removing the tart to a serving dish, I recommend sliding a spatula underneath the crust to ensure that there are no stuck on bits. Then, carefully slide the tart onto the desired serving platter. Be careful, it is delicate!
Love this fruity creation? Here are other recipes you may enjoy!