Looking for a dessert that’s as beautiful as it is delicious? This plum tart is a perfect choice. It’s the kind of dessert that’s not only eye-catching with its vibrant plum hues but also rich in flavor, resembling the taste of sweet plum jam.
The tart's crust is made with wheat flour and plant-based butter, offering a tender, flaky base with a hint of vanilla. This simple yet elegant pastry shell provides a delightful contrast to the sweet and tangy plum filling. The addition of almond flour in the filling enhances the tart’s nuttiness, making every bite a harmonious blend of flavors.
The vibrant color of the plums atop the tart makes it a stunning centerpiece for any gathering. Whether you’re hosting a dinner party or enjoying a quiet evening with family, this plum tart is sure to impress. The glossy finish of the baked plums not only looks appealing but also adds a juicy, jam-like consistency that makes this tart a truly memorable treat.
If you adore the taste of fresh, juicy plums, this tart is a must-try. The natural sweetness of the plums is perfectly balanced with just the right amount of sugar, creating a dessert that’s not overly sweet but full of fruity flavor. It's an ideal dessert for those who love fruit-forward treats with a touch of elegance.
Creating this tart is a rewarding experience that will leave you feeling like a professional baker. The process is straightforward, and the result is a dessert that looks like it came straight from a patisserie. So why not give it a try and delight your loved ones with this beautiful and delicious plum tart?
You will need:
I used 26 cm. width tart tin, but it's even better to use 20cm. width one
- 190 g. wheat flour
- 90 g. plant-based butter
- ¼ teaspoon salt
- a few drops of vanilla aroma
- 45 ml. cold water
For the filling:
- 40 g. almond flour
- about 20 small/medium plums
- 70 g. sugar
Preparation
- Preheat the oven to 180 degrees.
- Wash the plums, remove the stones after halving and cut into strips.
- Add the butter and salt to the flour and knead with your hands until it becomes crumbly.
Then add the vanilla flavouring and the cold water and knead until the dough is smooth.
- Place the dough on baking paper, place another sheet of paper on top of the dough and roll out the dough through the baking paper to the size of the existing tart tin, leaving a little more dough for the edges.
- Grease the tart tin with butter.
- Transfer the rolled out dough to the tart tin and smooth the base and edges. Prick the base with a fork. Sprinkle the almond flour evenly over the top.
- Arrange the plums, cut into strips, on the tart. Sprinkle the top with 70 g. of sugar (if the plums are sweet, you can add less sugar).
- Bake for 50-55 minutes on the lowest shelf of the oven.
- After baking, leave to cool completely before slicing.
