Plum Tart

I remembered the first time I tried to make this plum tart with a flaky crust. I say "tried" because it didn't turn out well at all. I used too little flour, rushed to roll out the dough, and it stuck to everything. Plus, I forgot to put semolina under the plums, so in the end, it was a bit of a juicy disaster. But I still ate it; it just couldn't be sliced nicely. Now, after making it many times, I've got the hang of it and the tricks down. It's one of the few desserts that disappears from the pan while it's still warm, especially if I get my hands on some soft, fragrant plums.

By the way, don’t let the ingredients or steps scare you. It’s exactly the kind of dessert you make when you crave something good but don’t have the patience to work on it for two hours. I usually finish it in about an hour and a half, including chilling the dough. It yields about 6-8 decent slices, depending on who’s cutting and how hungry they are. It’s not exactly for perfectionist beginners, but you don’t need to be a master pastry chef; if you know how to knead and don’t beat the egg on the walls, you’re good to go.

Ingredients – everything you need for this tart, and what each one does:

200 g flour – the base of the dough, holds everything together.
125 g butter (you can use margarine for a vegan version, if you prefer) – this gives flavor and tenderness; without it, it turns out dry.
1 egg – binds the dough and adds a bit of structure.
1 tablespoon brown sugar – for flavor, but don’t overdo it, as the plums bring sweetness on their own.
A pinch of salt – don’t skip this, even if it seems insignificant; it enhances the flavor.
Zest from half a lemon – adds a bit of fragrance, but skip it if you don’t like it.
Half a teaspoon baking soda – helps the dough rise a bit, so it doesn’t come out too flat.
3 tablespoons cold water – makes the dough easier to knead.
15 ripe plums – the softer and sweeter, the better.
1 tablespoon semolina – absorbs the juice released by the plums.
1-2 tablespoons sugar (to taste, depending on how sweet the plums are) – for the filling.
1 teaspoon ground cinnamon – goes perfectly with the plums.

Preparation method – how I usually do it:

1. First thing: the butter needs to be soft, not rock-hard from the fridge. I mix it with the sugar and salt in a large enough bowl, using a spoon or mixer, but I don’t overdo it; just enough to combine.

2. I lightly beat the egg with a fork separately, then add it to the butter mixture. The lemon zest goes in here, but avoid the white part as it’s bitter – I don’t know why, but I’ve ruined desserts because of that. Now I also add the baking soda, which I dissolve with a little lemon juice directly in the spoon, so the odd taste doesn’t come through.

3. I start adding the flour, but not all at once, mixing as I go. When it gets too tough to mix with a spoon, I switch to my hands and add the cold water gradually. Don’t be fooled here – if the dough still feels sticky after adding all the flour, add a pinch more; if it’s too crumbly, add a drop of water. It should be soft but not stick to your hands.

4. I form a ball, wrap it in plastic wrap, and refrigerate for at least an hour. Don’t skip this step; otherwise, it will tear when rolling out. If you’re in a hurry, at least let it chill for half an hour, but ideally, it should be an hour.

5. After it has chilled, I break off about a quarter of the dough and set it aside – I usually roll it quickly so I don’t get confused later. I roll out the rest directly on a piece of parchment paper or on a floured surface with a rolling pin, to about a finger's thickness. It doesn’t matter if it’s not perfectly round; it will fit into the tart pan anyway.

6. Grease the tart pan with butter (even if it’s non-stick, it has stuck to me a few times without greasing) and dust it with flour. I place the dough in the pan, pressing the edges up about 2 cm so it doesn’t shrink while baking. If it tears here and there, I just patch it up; it’s not the end of the world.

7. I cut the plums in half and remove the pits, then arrange them cut side up, one next to the other, leaving no gaps. I sprinkle semolina on top – if you skip this step, you risk having a pool of plum juice at the bottom, which is hard to serve. I sprinkle sugar over all the plums (sometimes more if they’re tart) and finish with a dusting of cinnamon.

8. I gently fold the edges of the dough over the plums – not completely, just a little “dress” them for looks and to keep the juice in place. The reserved dough I break into small pieces and sprinkle over the top, like crumbs.

9. I bake it in a preheated oven at 180 degrees Celsius, on the middle rack. I leave it for about 30-35 minutes, but I check on it after 25 to make sure the edges don’t burn. When it looks golden, I take it out and let it cool. I don’t try to remove it from the pan too early, as it risks breaking.

10. It cuts better when it’s cold, but I admit that at our place, it doesn’t last; someone always eats a warm slice with a spoon if it’s too soft.

Why I make this tart often

Besides the fact that we all love it at home, it’s a recipe that’s really not fussy. It works when you crave something sweet but also when you have too many plums and don’t know what to do with them. Plus, it doesn’t require expensive ingredients – flour, butter, egg, plums… and that’s about it. I like that the dough doesn’t dry out the next day and it’s not too sweet; it goes well with tart fruits too. I often serve it with coffee, for weekend breakfast, or even when friends come over and I don’t have another dessert prepared.

Tips, variations, and serving ideas

Useful tips and small mistakes to avoid

- Don’t skip the chilling step, even if it seems like a waste of time. If you skip it, the dough will be soft and hard to roll out, and it will shrink while baking.
- Don’t overdo the flour while kneading; if you add too much, the tart will turn out dry. Better a little sticky at first than to pull a piece of dough like plasticine.
- If you have very juicy plums, double the semolina. You won’t taste it, but it saves you from a tart with a soggy bottom.
- The sugar in the filling depends on the plums. Taste them first. I’ve had it turn out too sweet, and I’ve had the opposite happen.
- If you don’t have a tart pan, you can use a regular round baking dish. Just make sure it’s not too shallow, or the juice will spill over.

Ingredient substitutions and adaptations

- For a vegan version, I’ve tried using margarine instead of butter and omitting the egg (just added 2 extra tablespoons of water). The texture is slightly different, but it’s still good.
- You can replace regular flour with gluten-free flour (but make sure it’s specifically for baking, otherwise it will crumble).
- Without the egg, you can use a bit of soy yogurt for binding if you want it vegetarian.
- Brown sugar can be swapped for white, but it will be less aromatic.
- If you don’t want cinnamon, you can use a bit of nutmeg or even vanilla if you have it on hand.

Variations

- I’ve made it with other fruits: sliced apples, apricots, peaches – all following the same model. However, I find it tastes best with plums because they have the right texture.
- Instead of placing pieces of dough on top, you can make a classic lattice if you feel like putting in the effort.
- For extra crunch, I’ve sometimes added a bit of chopped walnuts among the plums or on top.

Serving ideas

- We eat it plain, but it also goes well with a small scoop of ice cream (vanilla or pistachio), especially if the tart is slightly warm.
- A slice pairs well with coffee, tea, or even for breakfast with plain yogurt on the side.
- I’ve also tried it with a quick vanilla sauce made from milk and cornstarch if you want to impress guests with dessert.

Frequently asked questions

Can I use frozen plums?
Yes, but make sure to let them drain well beforehand, or they will release too much juice. You might want to increase the amount of semolina underneath them.

If I don’t have butter, can I use oil?
I don’t recommend it for this dough; it will be tougher and harder to roll out. It’s better to use margarine for a vegan version or a plant-based butter if you can find it.

Can it be made a day in advance?
Yes, it keeps well in the fridge, and the dough remains flaky. You can bake the tart in the evening and serve it the next day, possibly warming it slightly in the oven.

What if I don’t have baking soda?
You can use half a packet of baking powder (about 2-3 g), but don’t add too much, or it will taste like powder.

What should I do if the dough tears when I put it in the pan?
Don’t panic – just patch the pieces back together and press them with your fingers. It won’t be visible after baking.

How thick should the layer of plums be?
Ideally, about one layer, meaning each half of the plum should sit on one side, not stacked on top of each other, as they won’t cook evenly.

Nutritional values (approximate)

A generous slice (from 8 servings) has about 180-220 kcal, depending on how much sugar you use and how big the slice is. Carbs are around 28-30 g per serving, fats about 8-10 g (from butter or margarine), and there’s not much protein, around 3-4 g per slice, mainly from the egg. Compared to other desserts, it’s quite balanced, especially since it has fresh plums and not too much sugar. If you want something even lighter, reduce the butter by 20-30 g; it will still turn out fine if you don’t mind it being a bit less flaky. It’s not a diet dessert, but it’s not a sugar bomb like others – it’s even suitable for kids if you don’t add too much cinnamon.

How to store and reheat

I leave it in the pan, loosely covered with plastic wrap or a clean towel, at room temperature if it’s cool; otherwise, I put it in the fridge. It lasts well for 2-3 days without drying out. If you want to reheat it, pop a slice in the microwave for 15-20 seconds or a few minutes in the oven, directly on the rack (not in the pan, as it heats slowly). If you know you won’t finish it quickly, you can slice it and freeze the pieces individually wrapped; just take them out and let them sit at room temperature, and you won’t even notice they were frozen. However, it has never lasted long at our place, so I can’t guarantee long-term storage.

 Ingredients: Tart dough: 200 g flour, 125 g butter, 1 egg, 1 tablespoon brown sugar, a pinch of salt, zest from 1/2 lemon, 1/2 teaspoon baking soda, 3 tablespoons cold water. Filling: 15 ripe plums, 1 tablespoon semolina, 1-2 tablespoons sugar, 1 teaspoon ground cinnamon.

 Tags:  plum tart