This rustic Almond Plum Tart recipe makes use of gorgeous fresh black plums teamed up with a hidden almond layer, all wrapped in a simple flaky pastry. A gorgeous Summer dessert.
I had the idea for this Rustic Almond Plum Tart recipe in my head for so long before plums even started showing up in the stores. I could barely wait to make this when I saw them. You could certainly use just about any stone fruit in this – think apricots, peaches, nectarines, cherries – but I do really love plums.
Why you’ll love this Rustic Almond Plum Tart recipe
Crisp, flaky pastry encasing fresh sweet Summer stone fruit and topped with a crunchy almond topping.
DIFFICULTY – Very easy. The pastry takes minutes and the filling is incredibly quick to throw together.
MAKE AHEAD? – This tart is best served the day it is made but will keep fairly well for 1-2 days.
STORAGE – Store in an airtight container in the fridge until serving time. You can let it come to room temperature before serving (about half an hour)
TOOLS USED IN THIS RECIPE
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The base is my traditional flaky pastry that takes mere minutes to put together. I use a food processor to make life even easier. This base is brushed with egg white which seals the pastry, stopping any juice from the plums making it soggy. If done properly, even the next day, the pastry will still be crisp on the bottom.
The base is topped with an almond mixture, similar to, but much simpler than, a frangipane filling then it’s topped with slices of fresh black plums. The edges of the pastry are folded over the top to hold it together then it’s baked. Finally a topping of caramelised almonds (that I had trouble not eating all of before they made it to the tart).
I make this plum tart in my large rectangular tart tin – the same one I made my Strawberry Mousse Tart in – but it is technically a free form tart. You could make this not in a tin at all, and instead form it similar to my Almond Apple Crostata or Raspberry Peach Galette.
How to make this Rustic Almond Plum Tart
Start with the pastry by blitzing the ingredients in a food processor until it looks a bit like wet sand. Add water until it starts to clump together.
Just pull this together with your hands, only until it holds together, try your best not to handle this pastry too much. The reason for this is the heat from your hands will melt the butter if handled too much. Keeping it as cold as possible means a nice flaky pastry – when the butter melts in the oven it releases steam creating pockets and crispy layers. Yum.
Place the pastry dough in the fridge for half an hour before rolling out to around 1-2 inches larger than your tin.
Transfer the dough to the tin, press into the corners, then brush it with egg white and dock it (use a fork to make little holes all over the base). Set this aside for 5 minutes to allow the egg white to dry and create a seal.
The plum tart filling
Make the almond filling by just rubbing the ingredients together with your fingertips until combined and sprinkle this all over the base of the tart. Slice the plums each into 12 pieces, discarding the stones / pits, and lay these over the almond filling.
(Not photographed) Now fold those edges over the top of the plums to hold it all in, removing a portion from each corner if needed so that it isn’t too thick. Brush the edges with egg, then sprinkle with demerara / turbinado sugar.
The tart bakes for around 40 minutes and should be cooled before serving.
The topping is just almonds, sugar and honey that are mixed together in a saucepan over low heat for a few minutes, and then allowed to cool. They turn out toasted, sweetened and have a really lovely crunch.
A taste of Summer
This Rustic Almond Plum Tart is best served on the day you make it but it does certainly keep well for 1-2 days. The plums will soften more over time and there is the chance of some juice eventually softening the pastry base, however, we ate it the next day and the pastry was still perfect.
This is a gorgeous, summery dessert filled with fresh plum flavour and encased in crispy, delicious flaky pastry. It’s wonderful served with a little ice cream or whipped cream on the side and perfect for a Summer bbq.
For the flaky pastry
- 195 g (1 1/2 cups / 6.9oz) plain (all purp) flour
- 2 tablespoons icing (powdered / confectioners) sugar - (notes)
- 150 g (1 +1/3 / 5.3oz) sticks unsalted butter, cubed & chilled
- 3-4 tablespoons iced water - (notes)
- 1 egg, separated
For the filling
- 2/3 cup (70g) almond meal (ground almonds)
- 2 tablespoons demerara (turbinado) sugar - (notes)
- 2 tablespoons unsalted butter, chilled - (notes)
- 4 black plums
- 1 tablespoon demerara (turbinado) sugar - (notes)
For the caramelised almonds
- 1/4 cup flaked almonds
- 2 teaspoons granulated sugar
- 1/2 teaspoon honey
For the flaky pastry tart shell
- Place the butter, icing sugar and flour in a food processor and pulse a few times until it looks like wet sand. Add water a little at a time and continue to just pulse between each addition until the mixture just starts clumping together.
- Turn the dough out onto a clean work surface and just pull it together with your hands then wrap it in plastic wrap and store cool in the fridge for half an hour.
- Preheat the oven to 180C / 350F / 160C fan forced.
- Roll the pastry dough out to a rectangle shape about 1-2 inches larger than the rectangular tart tin. Lightly beat the egg white then brush the tart base and set aside to let it dry out.
- Add the egg yolk back to the egg white, beat together and set aside.
For the filling
- In a bowl large enough to fit both hands, add the almond meal, butter and sugar. Use your finger tips to rub the ingredients together until fully combined then scatter this mixture all over the base of your tart.
- Slice each plums into 12 slices and discard the stones / pits. Lay the cut plums all over the base in any pattern but keep them quite even all over.
- Fold the sides of the pastry over the top of the plums to form edges to hold everything in. Brush the edges with beaten egg and sprinkle with some demerara sugar. Bake for 40 minutes, turning at the halfway mark.
- Allow it to cool before slicing and serving.
For the caramelised almonds
- Place the almonds and sugar in a small saucepan over very low heat. Stir for around 5-6 minutes until the sugar has dissolved and the almonds have turned golden. Add the honey and mix through, cooking for 30 seconds more. Tip the mixture out on a plate and leave it for 5 minutes before touching as it is molten hot.
- When you’re ready to serve, scatter the almonds all over the top and serve with some cream or ice cream.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- Make sure not to handle the pastry dough too much. This will ensure a light, flaky result when baked.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
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