Plum Tart
This simple, six-ingredient dessert is as delectable as it looks. The natural tartness of plums lay on a soft, buttery shortbread crust. You can make your own design on the cake or go with the blooming flower design seen pictured.
Tips and Tricks
What kind of plums?
This recipe is designed to highlight plums when they’re in season. If buying off-season, the flavor won’t be as lovely.
Stone fruit season typically begins around the end of May and lasts until September.
What if I don’t have a spring-form pan?
You can always use a pie tin, or another baking tin that will allow you to shape the crust as you please.
Can I make this ahead of time?
Certainly! If you do, the very last step in this recipe should be done about a half hour before you intend to serve it. The sugar will make the plums release their juices, and any longer than this, you risk the juices overflowing and creating a soggy crust.
Ingredients:
(for one 9” tart)
10 tbsp plant-based butter
½ cup & 2 tbsp of pure cane sugar, divided
½ tsp kosher salt
1 tbsp almond yogurt (or another yogurt alternative, or 1 tbsp aquafaba)
1 cup of all-purpose flour, plus more as needed
2 ½ cups of fresh, ripe plums, sliced (about 5 - 6)
Directions:
Preheat the oven to 350 degrees Fahrenheit. Generously grease the bottom of a spring-form pan. Set aside.
In the bowl of a standing mixer, add the butter, ½ cup of sugar, the salt, and the almond yogurt. Mix on medium speed until the butter is thoroughly sugared.
Setting the stand-mixer on low, gradually add the all-purpose flour a ¼ cup at a time, being sure the flour is fully incorporated before adding another ¼ cup. After the last flour addition, you should have a soft, but cohesive dough. If not, add a bit more flour one tablespoon at a time until you’re happy with the consistency.
Take your dough and press it into the bottom of the spring-form pan. Make it as even as you can, then set aside.
Take your plum slices and starting from the outside, lay them side by side, letting the slices overlap slightly. Keep working until you have the outer ring. Then start with another, smaller inner ring. Continue until you’ve used up all your plum slices.
Place in the oven to bake for 38 - 40 minutes, or until the outer edges of tart are a nice, golden brown.
Take out of the oven and let sit in the pan for a good 20 minutes.
After the 20 minutes is up, take the tart out of the spring-form pan. If you’re serving the tart right away, you can drizzle the last two tablespoons of sugar on top right away. If serving later, you can let it cool to room temperature then place in the fridge. Take out 30 - 45 minutes before you intend to serve it and sugar the plums then.
Serve and enjoy!
