Rustic Plum Tart
There are so many benefits to seasonal eating—and this Rustic Plum Tart is the perfect way to enjoy the fruits of early (almost!) Autumn. In Oregon, plum season lasts until October-November, and there are around 20 different varieties of plums to choose from. The great thing about this tart is that is has a slightly different flavor every time you make it, depending on the types of plums you use. I made this tart with sweet black plums, which (despite their name) are still a *little* bit tart and it was absolutely divine. Plus--it's super easy and my husband was obsessed. Two wins if you ask me!
Thanks to a store bought pie crust and no need to peel the plums, this tart takes less than 15-minutes to prepare before baking. It’s quick, delicious, and easy to assemble, making it the perfect treat for any night. I served it with vanilla ice cream and caramel drizzle because I delight in being "extra" and let me tell you, it was reeeeeally good!
PSSST... if you're in the Portland area, I'll be sharing this recipe tomorrow on AM Northwest. Be sure to tune in. :-)
What You’ll Need:
- Parchment paper
- Cooking spray
- 1 ½ lbs. plums, thinly sliced (this should be around 5-6 plums, depending on size and variety)
- ¼ cup white sugar
- ¼ cup light brown sugar
- ¼ cup plum preserves—or, for variety, consider using raspberry, fig, or apricot preserves
- ½ tsp. pure vanilla extract
- ¼ tsp. allspice
- ½ tsp. ground cinnamon
- 1 tbsp. flour (or GF flour)
- 1 egg + 1 tbsp. water for egg wash
- 1 tbsp. sugar for crust
- ½ package of refrigerated pie crust (I bought a GF variety at Whole Foods, but any brand should do!)
1. Preheat the oven to 350-degrees F.
2. Line a baking sheet with parchment paper and spray with cooking spray.
3. Wash and cut the plums into thin slices (no larger than ½ cm at their largest spot). Place them in a bowl.
4. Add ¼ cup white sugar, ¼ cup brown sugar, plum (or other fruit) preserves, vanilla extract, allspice, and cinnamon to the bowl of plums. Use a rubber or wooden spatula to turn gently, so that everything becomes coated with the sugar-spice rub. Then, place plums in the refrigerator uncovered for 15 minutes.
5. While the plums are in the refrigerator, roll out the pie crust. Then, spoon the plums into the center of the pie crust—leaving a 2 inch border around the crust.
6. Fold the border of the crust in, pinching areas together.
7. Combine 1 egg with 1 tbsp water in a small bowl and whisk vigorously—then, using a kitchen brush, brush the mixture over the exposed crust. (This will help the crust bake evenly). Sprinkle the last 1 tbsp. white sugar over the crust.
8. Bake for 30-40 minutes, until crust is golden brown and plums are bubbling.
9. Allow to sit for 10 minutes, then serve with vanilla ice cream and caramel sauce—or eat as is while binge watching Netflix.