Rustic Plum Tart

Rustic Plum Tart


Flaky Pastry

  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1/8 teaspoon salt
  • 12 tablespoons cold unsalted butter, cut into ½ inch cubes
  • 1/3 cup plus 1 teaspoon ice water
  • 1 teaspoon apple cider vinegar


  • 3-4 medium plums pits removed and thinly sliced
  • ¼ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cold unsalted butter cut into tiny pieces
  • 1 egg lightly beaten (to use as a glaze)
  • ¼ cup granulated sugar for sprinkling


Make Flaky Pastry

  • In a food processor, pulse both flours, salt, and butter until butter is the size of peas.
  • Add the ice water and vinegar all at once and pulse just until water is incorporated.
  • Pour the mixture into a medium bowl and gently gather into a ball. Wrap in plastic wrap and flatten into a 1 inch thick disk. Chill for 20 minutes.


  • Preheat oven to 400° F.
  • On a lightly floured surface, roll out the pastry to a rough 12-14 inch circle.
  • In a small bowl, combine ¼ cup granulated sugar, cinnamon, and flour.
  • Scatter the sugar mixture all over the rolled out crust leaving 2 inches of the edge uncovered.
  • Arrange sliced plums on top of sugar mixture. Scatter tiny butter pieces all over the plums.
  • Using a pastry brush, brush border of crust with beaten egg.
  • Fold the edges of the tart up over the plums creating a 1½-2 inch border, pressing down gently. Transfer the tart to a large pizza pan covered with parchment paper.
  • Brush the edges of the tart with the beaten egg and sprinkle the entire tart, including the border, with the remaining ¼ cup sugar.
  • Bake the tart for 40-45 minutes or until golden brown and the plums are softened.
  • Serve the tart warm, cut into slices and topped with vanilla ice cream or whipped cream.


Makes 8 Servings