Caramelized Plum Tart
A show-stopping tart that pairs jammy caramelized plums with a buttery homemade crust and an optional glossy glaze. Easy to make, impossible to resist.
Ingredients
- 1 ½ cups all-purpose flour for crust
- ½ cup unsalted butter cold and cubed, for crust
- ¼ cup granulated sugar for crust
- 1 egg yolk
- 2 tablespoons ice water
- 6–8 ripe plums sliced into ¼-inch wedges
- ½ cup brown sugar for filling
- 2 tablespoons unsalted butter for caramelizing plums
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons apricot jam optional, for glaze
- 1 tablespoon water for thinning glaze
Instructions
- Pulse flour, sugar, and cold butter in a food processor until crumbly. Add egg yolk and ice water. Pulse until dough forms. Chill for 30 minutes.
- Slice plums into ¼-inch wedges. Toss with brown sugar, vanilla, and cinnamon. Let sit for 10 minutes.
- Melt butter in a skillet over medium heat. Add plum mixture and cook 5–7 minutes until syrupy. Let cool slightly.
- Roll out chilled dough into a 12-inch circle. Transfer to baking sheet. Arrange plums in a spiral, leaving a 1-inch border. Fold edges over filling.
- Bake at 375°F (190°C) for 25–30 minutes until golden.
- Warm apricot jam with water. Brush glaze over tart for shine. Let cool before slicing.
Notes
Store at room temperature up to 2 days, or refrigerate for up to 5 days. Reheat slices in a 300°F oven to restore crispness. Dough and filling can be made a day ahead.
Nutrition
Calories: 310kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 45mgSodium: 75mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 6mgCalcium: 20mgIron: 1.2mg
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