Easy Plum Tart

Total Time:
55 min
15 min
40 min

6-8 servings

  • sheet frozen puff pastry (half of a 17.3-ounce package), thawed
  • All-purpose flour, for dusting
  • 1/4 cup almonds, chopped
  • 3/4 cup sugar, plus more for sprinkling
  • Juice of 1/2 lemon
  • 2 pounds large plums, halved and pitted
  • 6 tablespoons unsalted butter, diced
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • Vanilla ice cream, for serving
  • Preheat the oven to 400 degrees F. Lay the pastry on a floured surface and cut in half. Sprinkle one piece with the almonds and some sugar; lay the other piece on top. Press together with a rolling pin to make a 6-by-14-inch rectangle. Score a 1-inch border with a knife. Pierce the middle with a fork and make small slits with a knife. Transfer to a baking sheet lined with parchment paper, brush with water and bake until golden, 20 to 25 minutes. Cool on a rack.

  • Stir 3/4 cup sugar, 2 tablespoons water and the lemon juice in a heavy pan. Cover and cook over medium-high heat just until the sugar melts. Uncover and cook, swirling the pan, until amber, about 5 minutes. Remove from the heat; add the plums, 3 tablespoons butter and the vanilla pod and seeds. Cook over low heat, tossing, until the plums are soft and the sauce thickens, about 20 minutes. Add the remaining 3 tablespoons butter and swirl to combine.

  • Transfer the crust to a platter. Top with the plums and half of the sauce. Serve with ice cream and the remaining sauce on the side.

  • Photograph by Con Poulos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Summer Parties