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42 Ratings
5 star values:
2
4 star values:
6
3 star values:
23
2 star values:
10
1 star values:
1
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Plum Tart
Credit:
Paola + Murray
Recipe Summary
prep: 20 mins
total: 2 hrs 55 mins
Yield: Serves 9 to 12
Ingredients
Ingredient Checklist
Unbleached all-purpose flour, for dusting
1/2 recipe Rough Puff Pastry or 14 to 16 ounces store-bought frozen puff pastry, thawed
1 pound plums (about 5), pitted and cut into 1/2-inch wedges (3 cups)
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt (we use Diamond Crystal)
Cook's Notes
If you are using store-bought pastry and you have only 14 ounces or a pound, it will fit best in an 8-by-12-inch baking pan. You may not need all the fruit.
Gallery
Plum Tart
Credit:
Paola + Murray
Recipe Summary
prep: 20 mins
total: 2 hrs 55 mins
Yield: Serves 9 to 12
Gallery
Plum Tart
Credit:
Paola + Murray
Plum Tart
Credit:
Paola + Murray
Plum Tart
Recipe Summary
prep: 20 mins
total: 2 hrs 55 mins
Yield: Serves 9 to 12
Recipe Summary
prep: 20 mins
total: 2 hrs 55 mins
Yield: Serves 9 to 12
prep: 20 mins
total: 2 hrs 55 mins
prep:
20 mins
total:
2 hrs 55 mins
Yield: Serves 9 to 12
Serves 9 to 12
Ingredients
Ingredients
- Unbleached all-purpose flour, for dusting
- 1/2 recipe Rough Puff Pastry or 14 to 16 ounces store-bought frozen puff pastry, thawed
- 1 pound plums (about 5), pitted and cut into 1/2-inch wedges (3 cups)
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt (we use Diamond Crystal)
Directions
Preheat oven to 400°F. Line a 9 1/2-by-13 1/2-inch rimmed baking sheet (quarter sheet pan) with parchment, leaving a 2-inch over-hang on long sides.
On a lightly floured surface, roll out dough to an approximately 14 1/2-by-11 1/2-inch rectangle, about 1/4 inch thick. Trim edges so you’re left with a 14-by-11-inch rectangle. Fit into sheet (dough should come all the way up sides without an overhang). Freeze 15 minutes.
Stir together fruit, sugar, cornstarch, lemon juice, and salt; arrange mixture in tart shell, in a single, slightly overlapping layer (if using a variety of colors of fruit, arrange by color if desired).
Bake 15 minutes, then reduce temperature to 375° and continue baking, rotating sheet twice, until fruit is bubbling and pastry is puffed and cooked through, 1 hour to 1 hour, 15 minutes (if pastry is browning too quickly, tent with foil; if middle puffs up during baking, remove sheet from oven, use scissors to snip a little hole in puffed-up spot, and return to oven).
Let cool completely in sheet on a wire rack. Use parchment overhangs to remove before cutting into pieces to serve. Tart can be stored at room temperature, covered loosely with foil, up to 1 day.
Cook's Notes
If you are using store-bought pastry and you have only 14 ounces or a pound, it will fit best in an 8-by-12-inch baking pan. You may not need all the fruit.
Cook’s Notes
If you are using store-bought pastry and you have only 14 ounces or a pound, it will fit best in an 8-by-12-inch baking pan. You may not need all the fruit.
Reviews
Add Rating & Review
42 Ratings
5 star values:
2
4 star values:
6
3 star values:
23
2 star values:
10
1 star values:
1
Reviews
Add Rating & Review
42 Ratings
5 star values:
2
4 star values:
6
3 star values:
23
2 star values:
10
1 star values:
1
Add Rating & Review
42 Ratings
5 star values:
2
4 star values:
6
3 star values:
23
2 star values:
10
1 star values:
1
42 Ratings
5 star values:
2
4 star values:
6
3 star values:
23
2 star values:
10
1 star values:
1
42 Ratings
5 star values:
2
4 star values:
6
3 star values:
23
2 star values:
10
1 star values:
1
- 5 star values:
- 2
- 4 star values:
- 6
- 3 star values:
- 23
- 2 star values:
- 10
- 1 star values:
- 1
All Reviews for Plum Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Plum Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
