Easy Puff Pastry Plum Tart

Freshly baked puff pastry plum tart with golden flaky crust and caramelized plums served on a red plate.

Easy Puff Pastry Plum Tart

Course: Dessert

Cuisine: European, French

Diet: Low Fat

Keyword: easy plum tart recipe, plum puff pastry dessert, plum tart with puff pastry, puff pastry plum tart, quick puff pastry fruit tart

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: portions

Calories: 646kcal

Author: Timea

This easy puff pastry plum tart features shatteringly crisp, golden edges, sweet apricot jam, and tender spiced plums baked in a warm cinnamon-brown sugar caramel. Made with ready-rolled puff pastry and ready in just 40 minutes with no blind baking required!

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Metrics - US Customary

Equipment

1 baking tray large
1 Baking parchment paper
1 Paring knife
1 Pastry brush

Ingredients

375 g puff pastry 1 sheet, kept ice-cold in the fridge until use
500 g plums about 1 lb; sweet, ripe, but firm to the touch
3 tablespoon apricot jam smooth, slightly warmed for easy spreading
3 tablespoon brown sugar light brown or demerara
1 teaspoon cinnamon powder
¼ teaspoon nutmeg powder

Instructions

Preheat the Oven: Preheat your oven to 190°C conventional (170°C fan / 375°F / Gas Mark 5) and position an oven rack in the lower-middle tier.
Prep the Plums: Wash, dry, and halve the plums. Remove the stones (pits) and slice the fruit cut-side down into neat crescents roughly 0.5 cm (¼ inch) thick.
Prepare and Score the Pastry: Unroll the cold sheet of puff pastry directly onto your baking tray, leaving it on its baking parchment. Using the tip of a paring knife, gently score a 2 cm (¾-inch) border around all four edges without cutting all the way through the dough. Prick the inner rectangle lightly all over with a fork (docking).
Spread the Jam: Spread the apricot jam evenly over the inner rectangle, keeping inside the scored border. (Baker's Tip: If your plums are very juicy, sprinkle 1–2 tablespoon of almond flour over the jam now).
Arrange the Fruit: Shingle the sliced plums over the jam in neat, slightly overlapping rows or circular patterns until the base is filled.
Sweeten and Spice: In a small bowl, mix the brown sugar, cinnamon, and nutmeg together. Sprinkle the spiced sugar evenly over the fruit slices. (Optional: Brush the exposed outer pastry border with milk or beaten egg).
Bake: Bake for 25 to 30 minutes on the lower-middle rack until the pastry edges have puffed up high into a deep golden-copper crust and the plum juices are bubbling.
Rest and Serve: Let the tart rest on the tray for 5 to 10 minutes to allow the juices to settle. Dust with powdered sugar, slice, and serve warm with vanilla ice cream or custard.

Video

Notes

Keep Pastry Chilled: Keep your puff pastry in the refrigerator until the plums are completely sliced and ready. Cold dough is essential for getting maximum rise and flakiness.
No Soggy Bottoms: Pricking the dough (docking) releases trapped steam, while baking on the lower-middle rack ensures high bottom heat to crisp the base.
Jam Options: If you do not have apricot jam, peach preserves, orange marmalade, or smooth plum jam make excellent alternatives.
Reheating: Reheat leftover slices in the oven at 180°C (350°F) for 6–8 minutes or in the air fryer at 160°C (320°F) for 3–4 minutes to bring back the crisp crunch. Avoid using the microwave.

Nutrition