The epitome of summer living is stretching out in the sun with a cup of coffee and a piece of this crisp, colorful tart.
Easy breezy cooking and baking lets you make the most of these long hot days.
Make the buttery dough in advance, freeze it, and after picking up some sweet yellow plums at the market over the weekend (I used the fleeting reine claude variety), pop this tart in the oven and invite over some of your favorite people.
This is a tart tart, as in, it does not use a lot of sugar, letting the stone fruit really shine through in all its glory.
{sidenote: my web host has been dealing with some bugs, sorry for the silence while we sorted it out!}
Tips: Cut the tart into wedges or squares, like a pizza.
Yellow plum tart
You’ll need:
- 1 cup (125 grams) unbleached all-purpose flour
- 1/2 t (2 grams) sugar
- pinch of salt
- 6 T (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1/2-inch pieces
- 3 1/2 T (50 ml) cold water
- 1 1/2 cups yellow plums
- 3 T raw sugar
- 1 egg for egg wash
1. Prepare the dough first so that you can have enough time to chill it (it is particularly important to bake with very cold pastry in summer months!).
Combine flour, sugar, and salt in a bowl and add 2 T of the butter. Pulse in a food processor until dough resembles coarse cornmeal. Add remaining butter and mix until the largest pieces are the size of peas.
2. Slowly add in the cold water, mix, then add a little more until the dough just comes together (the amount of water required will vary depending on your climate and altitude). Toss the dough lightly using your hands until you can form a ball, adding more water if necessary. Flatten into a disk, cover in plastic wrap and refrigerate for at least an hour. More time is better.
3. Prepare the plums so that you’re ready to go when the dough is ready. Pit them and cut some of the larger fruit in half, while leaving some whole. I think that makes for a pretty presentation.
4. Preheat oven to 400F. Roll out the dough on a floured surface to a square or a free form and smooth out the cracks on the edges.
Transfer dough to a pizza stone or a regular baking sheet (buttered or sprayed with non-stick spray).
5. Leaving a half inch border, place plums face down – or whole – on the pastry. Sprinkle with sugar. Crimp the edges to form a low border and brush exposed pastry with egg wash using a pastry brush.
6. Bake for about 30 minutes, rotating halfway through. Let cool for a bit before slicing into this – like a pizza – to form little individual tart pieces.
Ksenia, my friend was just asking me for yellow plum recipes. 🙂 I will be posting on Facebook! Looks delish!
I love when that happens! Thanks, Karista 🙂
Lovely recipe, Ksenia. I adore plums and cannot wait to find some at the market (maybe just another week or two here in the North of France). This simple tart is a perfect summer treat!
Thanks so much, Darya! The summer plums are a short-term treat so I always make sure to enjoy them.
Oh my this looks divine. Also, your pictures are sharp and beautiful.
Thank you very much!
Another beautiful tart recipe, Ksenia! I would like to be one of those special friends you invite over to share it! 🙂
You are welcome anytime, Debra! 🙂
This is the perfect way to showcase fruit when it’s at its best! Love the look of this tart, especially. There are so many recipes I want to make right now – I’m going to have to have a dessert party to justify making them all! This one would definitely be on the list.
That means a lot, Teresa, thank you! And a dessert party sounds like a wonderful idea.
What a beautiful tart, Knsenia. We used to have a wonderful yellow plum tree outside our vegetable garden but lost it in an ice storm. The fruit was always delicious so I can just imagine the lovely taste of your tart.
Sorry for the wrong spelling Ksenia, didn’t catch it in time. 🙂
Sorry for the loss of the plum tree, Karen! Some of my best childhood memories are of shaking the trees for plums in my grandparents’ garden 🙂
this is just stunning!!! i need to find yellow plums now…
Thank you, mimi!
Sorry to hear about the bugs, how frustrating! 🙁 Glad it’s sorted now. This looks stunning. I love using less sugar and really getting a fresh tart punch from stonefruit. I can imagine eating this with a dollop of mascarpone or double cream. YUM xxx
Oh mascarpone would be more than welcome here, great idea!:) I don’t like obscuring fruit with sugar either, especially in summer when it really doesn’t need it! xx