Rustic Plum Tart with Salted Butter Glaze

Rustic plum tart in a tart tin with a scoop of vanilla ice cream on top and a spoon

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Rustic Plum Tart with Salted Butter Glaze

Mirabelle Plum Tart is the quintessence of my childhood in the French countryside. Growing up, its candy-like sweetness and dreamy fragrance used to fill the kitchen whenever Mirabelle plums were in season. Easy, quick to make with simple ingredients, this rustic plum tart will quickly become your new late-summer best friend.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 661kcal

Author: Ninon Michels

Equipment

Tart Pan
Pairing Knife
Baking Brush

Ingredients

For an 11-inch (28 cm) tart pan

28 ounces 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 cane sugar (granulated sugar works too)
¼ cup almond flour
⅓ cup salted butter

US Customary - Metric

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!

Nutrition