Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Plums

Rustic Plum Tart

A sweet and tart plum pastry with a walnut crust

Get access to everything we publish when you sign up for Outside+.

Tangy plum filling wrapped in a flavorful dough, this rustic plum tart is a stunning dessert and just as delicious the next morning with coffee.

The crust is spectacular; toasty walnuts do double duty adding rich flavor and creating a sturdy, crisp foundation for the thick fruit filling. Walnut oil, used in place of traditional butter or shortening, helps the crust  hold its shape while boosting the nutty flavor. A smart sprinkle of  chopped, toasted walnuts mixed with flour creates a moisture barrier between the dough and the fruit, ensuring a crisp, leakproof bottom. Not a walnut fan? Substitute hazelnut oil in the crust and chopped hazelnuts for the filling.

The tart feeds a crowd, so if leftovers remain, store in airtight containers and refrigerate for up to 3 days.

Rustic Plum Tart

Servings
10
Prep Time
45 min
Cook Time
45 min
Duration
90 min

Ingredients

Crust

  • Cooking spray
  • 1 ½ cups unbleached flour
  • 2 Tbsp. granulated sugar
  • ½ tsp. fine sea salt
  • ⅓ cup walnut oil
  • 3 to 6 Tbsp. ice water

Filling

  • ¼ cup chopped walnuts
  • ½ cup granulated sugar, divided
  • ¼ cup unbleached flour
  • Pinch of fine sea salt
  • 2 lbs. ripe plums
  • 3 Tbsp. red currant jelly
  • Pinch ground cloves or allspice, optional

Preparation

  1. Preheat oven to 425°F. Lightly coat a large baking sheet with cooking spray.
  2. Make crust: In medium bowl, mix flour, sugar, salt and optional ground cloves or allspice. Using fork, slowly stir oil into flour until mixture is crumbly. Stir in 3 tablespoons of ice water, adding more ice water as needed until dough forms. Press dough into a disk.
  3. Roll dough between sheets of wax or parchment paper into rough circle, 13 to 14 inches in diameter and approximately 1⁄16 inch thick, patching where necessary. Remove top sheet and invert dough onto prepared baking sheet. Cover and refrigerate while preparing filling.
  4. Meanwhile, make the filling: Spread nuts on small baking sheet and toast in oven until lightly golden, about 5 minutes. Let cool. In a small food processor, combine walnuts,1⁄4 cup of sugar, flour, salt, and ground cloves or allspice, if using. Process until finely ground.
  5. Quarter plums, discarding pits. Spread flour-nut mixture over pastry, leaving 1 1⁄2-inch border around edge. Arrange plums, resting on their sides, in concentric circles, over nut mixture. Fold pastry border over plums. Sprinkle remaining 1⁄4 cup sugar over plums and crust edges. 
  6. Bake 15 minutes. Reduce oven temperature to 375°F and bake until crust is golden and juices are bubbling, 30 to 40 minutes. Using long spatula, loosen warm tart from baking sheet and slide onto a wire rack. Let cool.
  7. Heat jelly in small saucepan over low heat until melted, then brush sauce over plums before serving.

Nutrition Information

  • Calories 275
  • Carbohydrate Content 45 g
  • Fat Content 10 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 109 mg
  • Sugar Content 20 g