On a warm summer evening in London, I was introduced to a dessert that redefined my love for sweets—an English plum tart. The host served it warm from the oven, with a crisp golden crust that gave way to juicy, spiced plums that tasted like concentrated summer. It was elegant yet homey, the kind of dessert that makes you understand why certain recipes survive for centuries.

English plum tart represents everything wonderful about British baking – it’s unpretentious, seasonal, and absolutely delicious. Unlike French tarts with their precise, pristine appearances, this one embraces imperfection. The rustic folded edges and slightly uneven plum arrangement are part of its charm. You’re not trying to create pastry shop perfection; you’re making something that tastes like it came from a country kitchen.

The pastry technique is crucial but forgiving. Rubbing the cold butter into the flour with your fingertips creates those flaky layers, but don’t overthink it. The mixture should look like coarse breadcrumbs, not uniform sand. Ice water brings it together gradually – add too much and you’ll have tough pastry, too little and it won’t hold together.

Plum selection matters enormously. You want fruit that’s ripe but still firm enough to hold its shape during baking. Red or purple plums both work beautifully, but avoid anything overripe that will collapse into mush. The brown sugar, cinnamon, and nutmeg complement the plums’ natural tartness, while the cornstarch prevents the tart from becoming soggy.

The egg wash and final sugar sprinkle aren’t optional – they create that gorgeous golden finish and add textural contrast. Serve this warm with a dollop of clotted cream or vanilla ice cream, and you’ll have a dessert that captures the essence of late summer in every bite.

English Plum Tart

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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.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6-8 servings
• Category: Bakery

Ingredients

• 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

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Instructions

1. Preheat your oven to 375°F (190°C).
2. 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.
3. 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.
4. In another bowl, toss the sliced plums with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until well coated.
5. 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.
6. Arrange the plum slices in concentric circles over the pastry.
7. Fold any excess pastry over the edges of the plums, creating a rustic border.
8. Brush the pastry with beaten egg and sprinkle with Demerara sugar.
9. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the plums are tender.
10. Allow the tart to cool slightly before serving.

Try this English Plum Tart and let me know what you think!