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Simple Plum Tart Recipe

Posted by James Carter on 24-08-2026

Food Recipes

A thin pastry base, ripe Italian plums, and a crumbly butter topping make this plum tart suitable for a simple dessert served warm or at room temperature.

The dough comes together quickly with olive oil, vegetable oil, milk, and almond extract, while the plums provide the main fruit layer.

Ingredients

- 1 1/2 cups all-purpose flour

- 2 tablespoons all-purpose flour

- 3/4 teaspoon kosher salt

- 1/4 teaspoon kosher salt

- 3/4 cup sugar

- 1 teaspoon sugar

- 1/4 cup olive oil

- 1/4 cup vegetable oil

- 2 tablespoons milk

- 1/2 teaspoon almond extract

- 2 tablespoons cold unsalted butter

- 20 small Italian plums, 1 1/2 to 2 pounds, halved or quartered

Preparing the Pastry

- The pastry does not require rolling. Instead, the dough is pressed directly into an 11-inch tart pan, keeping the base thin and evenly spread.

- The dough should be handled gently. Mixing it too much can affect the pastry texture, so combine the wet and dry mixtures only until the flour is dampened.

Instructions

- Heat the oven to 425°F. In a bowl, combine 1 1/2 cups of flour, 1/2 teaspoon kosher salt, and 1 teaspoon sugar.

- In a separate small bowl, whisk together the olive oil, vegetable oil, milk, and almond extract.

- Pour the liquid mixture into the flour mixture. Stir gently with a fork until the ingredients are just combined and the flour is dampened. Avoid overmixing.

- Transfer the dough to an 11-inch tart pan. Press it across the bottom with your hands, then press it up the sides until it reaches the edges.

- Aim for a pastry layer about 1/8 inch thick. Remove any excess dough from the edges.

- Prepare the topping by combining 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon kosher salt, and the cold unsalted butter.

- Use your fingertips to work the butter into the dry ingredients until the mixture contains fine crumbs and small pieces of butter.

- Prepare the Italian plums. Halve small plums. If they are larger, quarter them so they fit comfortably across the pastry.

- Arrange the plums cut-side-up over the pastry, placing them closely together to cover the surface.

- Sprinkle the butter mixture evenly over the plums.

- Bake for 35 to 45 minutes. The tart is ready when thick, shiny bubbles form around the fruit and the crust has developed a deep golden-brown color.

- Transfer the tart to a cooling rack and allow it to cool before serving. Serve warm or at room temperature.

Practical Tips for Better Results

- The pastry should remain thin because the recipe is designed for an 11-inch tart pan. Pressing the dough too thickly can change the balance between the crust and fruit.

- Plum size affects preparation. Small Italian plums can be halved, while larger ones should be quartered. Arrange the pieces closely to create an even fruit layer.

- The butter topping should remain crumbly rather than becoming a smooth paste. Work the cold butter into the dry ingredients with your fingertips until small pieces remain.

- A common mistake is overworking the pastry dough. Once the wet mixture has dampened the flour, stop mixing and move directly to pressing the dough into the pan.

Serving the Plum Tart

- Allow the tart to cool on a rack after baking. The recipe can be served warm or at room temperature, depending on preference.

- Whipped cream can be served alongside the tart if desired. It adds a creamy component without changing the main plum and almond flavors.

- Check the tart toward the end of the 35-to-45-minute baking range. The crust should be well browned, while the fruit should have thick, shiny juices around it before the tart is removed from the oven.

This plum tart uses a thin pressed pastry, fresh Italian plums, and a crumbly butter topping for a straightforward dessert with several distinct textures. For the best result, handle the dough gently, arrange the plums closely, and use the crust color and bubbling fruit juices to judge when the tart is ready.