Mirabelle Plum Tart is the essence of my childhood in the French countryside. Growing up, their candy-like sweetness and dreamy fragrance used to fill the kitchen whenever Mirabelle plums were in season. Easy, and quick to make with simple ingredients, this rustic plum tart will quickly become your new late-summer best friend.
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A few details about Mirabelle Plum Tart
I am so very lucky to have a beautiful and very generous plum tree in my garden! So, this year, in addition to the traditional jam day, (for which I gathered my parents and sister to help me stone the plums: such a fun day!), I decided to make a simple yet extremely wholehearted plum tart.
I used Mirabelle plums as I have them on hand but any plum will work. This recipe is also great for apricots if you have a bunch of ripe ones on hand.
In this tart, puff pastry and Mirabelle plums are made extra decadent with a salted butter glaze and sprinkled brown sugar (a heavenly flavor combination that you can also find in my Rustic Rhubarb Tart with Salted Butter Glaze). The mix of salted butter and brown sugar creates a caramel crust that is to die for.
You will only need 30 minutes to put the tart together, then bake in the oven for 50 minutes and you have the most delicious dessert for your next lunch or afternoon tea. Yum!
What to serve this with?
I love enjoying this rustic plum tart with a scoop of vanilla ice cream and a cup of medium-roast coffee or black tea. I couldn’t ask for more during summer!
Recipe FAQs
The tart can be kept for up to 3 days in the fridge covered with cling film or stored in an airtight container.
If you prefer enjoying your tart warm, just bake the leftover tart in a preheated oven at 400°F (200°C) for 10 minutes.
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Rustic Plum Tart with Salted Butter Glaze
PRINT SAVEINGREDIENTS
For an 11-inch (28 cm) tart pan
- 28 ounces (800 g) ripe plums (I used Mirabelle plums but feel free to use any plums you like. This recipe is also delicious with ripe apricots!)
- 1 sheet all-butter puff pastry
- 5 tablespoons (60 g) cane sugar (granulated sugar works too)
- ¼ cup (25 g) almond flour
- ⅓ cup (80 g) salted butter
INSTRUCTIONS
- Start by cutting the plums in half by describing a circle with your knife around the stone. Remove the stone using the tip of your knife and set the plum halves aside.
- Then, preheat the oven to 400°F (200°C).
- Place the all-butter puff pastry on a sheet of parchment paper and line an 11-inch (28 cm) tart pan.
- Evenly sprinkle 2 tablespoons (25 g) of sugar and ¼ cup (25 g) of almond flour on the crust.
- Add the plums. You can either transfer the plum halves all at once or (but this option is more time-consuming) you can arrange the plum halves almost vertically, in tight rounds, until all the mold is filled.
- Fold the edges of the puff pastry up and over the plums.
- Melt 5 tablespoons (80 g) of salted butter (I like the one with flaky sea salt) then brush the plums and puff pastry edges with the melted butter. If you don’t have a baking brush, just drizzle the melted butter with a spoon on top of the plums and crust.
- Sprinkle 3 tablespoons (35 g) of sugar on top of the crust and plums. Be generous with the sprinkling on the crust, combined with melted butter, this is what will caramelize the crust.
- Bake in the oven for 50 minutes until crispy and golden brown.
- Let it cool down and serve with a scoop of vanilla ice cream, or enjoy it as is with a nice cup of coffee or tea.
NOTES
- Tending to the folded crust is an important step in this recipe. Make sure to brush the folded crust generously with melted butter. When sprinkling the sugar, take a generous pinch and follow the edges of the crust. Repeat until all the crust is nicely coated. The combination of melted butter and sugar is what will caramelize the crust!
