Plum Tart

Prep Time: 20 minutes (plus 1 hr cooling time) | Cook Time: 45 minutes



  • 1 1/4 cups all purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 3 tablespoons (about) ice water


  • 1 1/2 pounds plums, halved, pitted, each half cut into 6 slices
  • 6 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon all purpose flour
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 1 egg, beaten to blend (for glaze)
  • 1/4 cup apricot preserves


For crust:

  1. Blend flour, sugar, and salt in processor.
  2. Add butter and cut in using on/off turns until mixture resembles coarse meal.
  3. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
  4. Gather dough into ball; flatten into disk.
  5. Wrap dough in plastic and refrigerate at least 1 hour.

For topping:

  1. Preheat oven to 400°F.
  2. Toss plums, 4 tablespoons sugar and cinnamon in bowl.
  3. Roll out dough on floured surface to 12 1/2-inch round.
  4. Transfer to rimmed baking sheet.
  5. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border.
  6. Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter.
  7. Fold dough border in toward center.
  8. Brush border with egg glaze; sprinkle with 1 tablespoon sugar.
  9. Bake tart until plums are tender and crust is golden, about 45 minutes.
  10. Stir preserves in saucepan over low heat until melted. Brush over plums.
  11. [Optional] Cool tart 1 hour on baking sheet.
  12. Run long thin knife under tart to loosen. Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.

Recipe from Epicurious.


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