Mini Plum Tart

Plum tart2

Plums are in season here in India. Smaller than their US counterparts, these are part sweet and part tart. I had pastry dough on hand and after eating many plums as is I wanted to make something else.

A simple fruit tart is what I made. A good pastry dough or puff pastry sheets, fresh fruits and sugar is all that is needed. Its one thing that can be pulled together effortlessly and will impress your guests. For there is nothing like baking a cake or dessert for your family to say that you care!

fresh plums

We had this for breakfast – just because it was ready by then. But it pairs well with ice-cream for a light dessert post a heavy dinner.

The recipe works well with any fruit – pear, apples, nectarine, peaches and even berries. For juicy fruits make sure you macerate them with a little sugar and salt to release the juices. Lift the fruit from the juice and then use those slices on your tart. This will prevent the tart from becoming soggy.

The juice can be reduced and served as syrup or drizzled lightly over the tart before and after cooking so that it still will be juicy but not soupy.

The crusty base with sweet and tart plums as topping pair beautifully in this summer classic dish. I prefer this to be on tart side and hence have used very little sugar. Feel free to play around to suit your taste. I think the plums would play well with balsamic reduction and I am going to give that a try next!

Plum tart

Mini Plum Tart Recipe

  • 1 cup homemade pastry or store-bought puff pastry
  • 8 – 10 fresh plums, pitted and thinly sliced
  • 2 tablespoons sugar ( divided) ( more if your fruit is tart and how sweet you like your dessert)
  • Pinch of salt

1. Preheat the oven to 190 C or 350 F

Place the plum slices with a tablespoon of sugar and salt in a bowl to macerate. This will help it release excess juice which otherwise turn the pie into a soggy mess.

2. Roll out the dough into a 8 inch circle about 1/4 inch thick. Prick all over with a fork to prevent puffing leaving about an inch edge around the perimeter untouched.

3. Blind bake this pastry dough for about 6 – 8 minutes till golden brown. I weighed this down with an oven safe bowl with some beans to keep the center un-puffed.

4. Layer the plum slices over the pastry. Drizzle some of the juice over the tart.

Sprinkle remaining sugar over the plum slices/

5. Bake for 10 – 12 minutes till the tart is deep golden brown at the edges and the fruit looks cooked.

Remove from the oven, and let cool.

Slice and serve warm or cold with fresh cream, ice-cream or simply as is.

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About rutujak

A travel addict, self confessed foodie and a mom trying to make SFO my home after a decade in Seattle and a stint in Hyderabad, India.

Posted on July 23, 2013, in Desserts, Food and tagged , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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