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–+ servings
sliced baked plum tart

Rustic Plum Tart

This rustic plum tart, or galette, is fun, easy, and a unique dessert for summer and fall to celebrate plums!
5 from 2 votes
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Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Course Baked Goods, Dessert
Cuisine American
Servings 6 servings

Ingredients
  

FOR THE CRUST

  • 1 ½ cups all-purpose flour
  • ⅛ teaspoon + pinch sea salt
  • 6 tablespoon unsalted butter
  • scant 1 tablespoon olive oil
  • 5 ½ tablespoon cold water

FOR THE FILLING

  • 3 tablespoon ground almonds
  • 1 tablespoon all-purpose flour
  • 2 tablespoon coconut sugar
  • 2-3 cups sliced plums

FOR ASSEMBLING AND BAKING

  • 1 tablespoon honey to drizzle
  • 1 ½ tablespoon unsalted butter (cubed)
  • 1 large egg + 2 teaspoon milk
  • 1-2 tablespoon apricot jelly OR plum glaze recipe below

OPTIONAL PLUM GLAZE

  • ½ cup diced plum
  • 1 ½ tablespoon water
  • 1 teaspoon honey
  • ½ teaspoon arrowroot powder (or cornstarch)

Instructions
 

MAKE THE CRUST

  • In a large mixing bowl, add the flour and cut in the butter until a fine texture is formed. Add all remaining ingredients and press together into a flat round. Refrigerate to chill (about 1 hour).

MAKE THE FILLING

  • Make the almond sprinkle In a small bowl, by combining the ground almonds, coconut sugar, and flour. Mix together and set aside.
  • Wash and slice plums about ½-inch thick, set aside.

ASSEMBLING THE TART

  • Preheat oven to 375°F and set oven rack to middle setting.
    Lightly flour your work surface and roll out the chilled pastry to form an oval or 12-inch circle. Transfer the pastry to a cookie sheet or pizza stone covered with parchment paper, lightly floured surface, or lightly spray the baking surface with olive oil.
  • Create an imprint of a 9 inch circle in the center of your pastry to know where to end laying filling (leaving 1 ½-inch edge). I just make the imprint with my finger.
  • Sprinkle on the almond sprinkle on the pastry in the 9-inch center.
  • Lay out the plum slices in any shape and design you want, trying to not leave any gaps and staying in the 9 inch center.
  • Fold the edges over the plum filling, not worrying about how even it looks.
  • Drizzle with honey and sprinkle cubed butter over the top.
  • Whisk together a whole egg and 2 teaspoon milk for an egg wash, and brush over the pastry edge.

BAKING THE TART

  • Bake at 375°F for 55-60 minutes. TIP: if you see the tart bubbling up, use a toothpick to poke the bubble, otherwise you might have a blank spot in the finished tart (think bubbles on pizza crusts).
    Meanwhile, make the plum glaze. Skip if using apricot jelly.

MAKE THE OPTIONAL PLUM GLAZE

  • In a small saucepan stir together all ingredients for the plum glaze. Heat on medium-low heat until it starts to boil (about 7 minutes). Decrease to low until the mixture has thickened. Remove from heat but keep covered to keep warm until tart is baked. Stir frequently to avoid sticking.
    Use a slotted spoon to scoop and strain out the fruit pieces, leaving the glaze behind (save the fruit pieces to use as a jelly for toast).

ONCE THE TART HAS BAKED

  • Use apricot jelly or drizzle the plum glaze over the tart immediately after removing it from the oven. Cover the entire tart including the crust and fruit.
  • Let cool briefly before cutting and serving. Enjoy!
Keyword plum galette, plum tart
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