We’ve got plums and pluots coming out the wazoo at the moment. Every time I mention a potential plum recipe my mother’s eyes light up with what appears to be frantic joy; she can’t give them away fast enough and she’s tired of making plum freezer jam (20 pints and counting).
Unfortunately, the plums required for this recipe hardly put a dent in her inventory; only a little more than a pound is needed.
With different varieties of plums and pluots (a cross between a plum and an apricot), some orange zest, lemon juice, and sugar, this rustic plum tart is bright and delicious, and a great way to put some extra plums to work!
I’ve updated the recipe to include instructions for making my favorite homemade pastry crust. The crust is made with flour, sour cream, butter, and salt and sugar. It’s incredibly easy to put together and roll out, and makes a tender, flaky crust. You can use store-bought dough or a store bought flat crust if you want, but if you are up for trying an easy to make homemade crust, I recommend this one!
Updated from the recipe archive. First posted 2007.
The amount of sugar needed depends on the tartness of the plums. If all you have are fairly ripe, and therefore fairly sweet, plums, use a little less sugar.
If using salted butter, omit the salt in the crust.
- 1 1/4 cup (160g) all purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 5 ounces of unsalted butter (1 1/4 sticks, 10 Tbsp, 137g), cut into cubes
- 1/4 cup (57 ml) sour cream
- 1 egg, beaten, for egg wash (optional)
- 1 teaspoon cream for egg wash (optional)
- Coarse sugar for sprinkling (optional)
- 6-8 tart plums and/or pluots, pitted and sliced (about 1 1/4 pounds or 570g)
- 1/3 cup (70 g) sugar
- 1/8 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon orange (or lemon) zest
- 1 teaspoon quick tapioca, or a tablespoon of flour (for thickening)
1 Make the dough for the galette: If making a homemade crust, make the dough at least an hour in advance. Whisk together the flour, sugar, and salt in a large bowl. Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea.
Add the sour cream to the mixture and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape. Wrap with plastic wrap and chill for at least an hour (it will need chilling to firm up) before rolling out.
2 Toss plum slices with sugar, cinnamon, lemon, instant tapioca: In a medium sized bowl, gently toss the plum slices with the sugar, cinnamon, lemon juice, zest, and instant tapioca (or flour).
3 Preheat oven to 375°F (190°C).
4 Line baking sheet and roll out dough: Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out. Line a baking sheet with parchment paper or a silicone mat, or lightly butter a baking sheet. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
5 Arrange plum slices in center of dough round, fold up edges: Place rolled-out pie dough in the center of the lined or buttered baking sheet. Arrange the plum slices in a circular pattern, starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the center. Fold the edges of the pie crust up and over so that circle of the filling is visible.
6 Brush with egg wash, sprinkle with coarse sugar: If you want an attractive finish for the crust, whisk together the egg and cream in a small bowl. Brush on the exposed pastry crust with a pastry brush. Sprinkle with some coarse sugar.
7 Bake: Place in the middle rack of the oven. Bake at 375°F (190°C) for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.