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Easy Plum Tart
A super fast and easy free form or rustic tart. Use either a pre-made pie crust or use your favorite recipe or one of ours to make your own.
What you need
- 1 pie crust - 14 to 15 inches in diameter - ready to use
- 12 to 15 italian prune plums
- zest from 1 lemon
- 2 tablespoons jam (peach, apricot, plum)
- 2 tablespoons butter cut into bits
- 2 tablespoons organic sugar
How to make it
- Heat oven to 375-400º
- Line a baking sheet with heavy duty foil (this tart can be messy, so this makes cleaning up quick)
- Place parchment over the foil and center the pie crust on top
- Sprinkle half the sugar in a circle in the center of the crust, leaving about 2 inch edge
- Wash and dry plums
- Cut in half and remove pits
- Mix the plums, zest and jam in a bowl
- Scatter about 1/4 of the butter over the sugar, then place plums over the sugar in concentric rings starting at the edge of the sugar base and working your way in - this may need two layers - scatter butter over each layer as you work
- Pick up edge of pie crust and fold over the edge of the plums, continuing around the circle until all edges have been folded up
- Press folds gently to seal - the top of the fruit will be uncovered
- Sprinkle the remaining sugar over all
- Bake for 45-55 minutes until crust is brown and fruit is bubbly - turn after 25 minutes for even cooking
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