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On a warm summer evening in London, I was introduced to a dessert that redefined my love for sweets—an English plum tart. With a crisp, golden crust and juicy, spiced plums, this timeless treat has been cherished for centuries. Now, you can bring a taste of English tradition to your own kitchen with this simple yet elegant recipe.
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English Plum Tart
A classic English dessert featuring a flaky, buttery crust filled with sweet, spiced plums. Perfectly rustic and bursting with flavor, this tart is a delightful way to showcase seasonal fruit.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- Category: Bakery
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4–5 tablespoons ice water
- 2 pounds ripe plums, pitted and sliced
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 egg, beaten (for egg wash)
- Sugar, for sprinkling
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the chilled butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
- Gradually add the ice water, a tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- In another bowl, toss the sliced plums with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until well coated.
- Roll out the chilled dough on a floured surface into a circle large enough to fit your tart pan. Transfer the dough to the tart pan and press it gently into the bottom and sides. Trim any excess dough.
- Arrange the plum slices in concentric circles over the pastry.
- Fold any excess pastry over the edges of the plums, creating a rustic border.
- Brush the pastry with beaten egg and sprinkle with Demerara sugar.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the plums are tender.
- Allow the tart to cool slightly before serving.
