rustic plum tart on white parchment paper

There was a period in my life when cooking took a back seat, like way in the back seat… maybe in the trunk! After my babies were born, getting dinner on the table felt like an enormous chore. Let alone the thought of entertaining!

Now that my kids are older and everyone is a little more self sufficient, I love being in the kitchen. It is such a relaxing and fulfilling time of day for me. I also love to entertain again, especially this time of year.

The other week we had a good friends over for dinner, and I wanted to make something special for us to enjoy for dessert, so I decided to make a good standby, this Rustic Plum Tart.

a rustic plum tart on a cutting board sitting on white parchment paper

It is a foolproof recipe that everyone loves. Now is the perfect time of year to make this tart, as it screams Fall to me.

Perfectly Balanced Dessert

Without sounding like too much of a weirdo or counter culture, I despise super sweet things! I love a good dessert, but over-the-top sweet desserts are just too much for me. This rustic tart is the perfect amount of sweet, balanced with the buttery savoriness of the crust and crushed almonds. It makes the perfect dessert or breakfast time treat with a cup of coffee.

fresh cut plums in a white bowl

Making a Rustic Plum Tart

This recipe has a few steps and a little waiting in between but overall it’s a rather simple dessert to make. It is also a great way to use up big batches of stone fruits that may be close to becoming over ripe. (I’ve tried it with peaches and apricots with very good results). Rolling out pastry dough on a black counter that has been floured

I have also tried this recipe with peaches and apricots. Both were excellent!

The layer of crushed almonds under the fruit gives this tart the perfect amount of crunch and texture.

One of my favorite parts of this dish is the topping of creme fraiche, or Greek yogurt. It is totally optional but highly recommended. It adds a nice amount of moisture and a bit of tang that makes the plum taste really zing.

Rustic Plum Tart before it goes in the oven

If you are lucky enough to have any leftovers they warm up nicely too. Just keep the tart refrigerated and reheat a few seconds in the microwave as needed. Enjoy!


Rustic Plum Tart

This rustic plum tart made with fresh plums and a homemade crust makes an elegant dessert with a rustic presentation.

Recipe adapted from Celebrate! by Sheila Lukins

  • Author: Andrea Howe
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 6 slices 1x
  • Category: Dessert
  • Cuisine: American



2 cups all-purpose flour
8 tbsp (1 stick) cold unsalted butter, cut into small pieces
1 tbsp sugar
1/2 tsp salt
1 large egg yolk
1/3 cup cold water


1/2 cup shelled almonds
1/4 cup plus 2 tbsp sugar, divided
1/4 cup all-purpose flour
1 1/2 lbs fresh plums, pitted and sliced
4 tbsp unsalted butter cut into small pieces
1/2 cup red currant jelly (or a blend)
1 tbsp Grand Marnier (I use triple sec)
Creme Fraiche for serving


To prepare the pastry: combine flour, cold butter, sugar, and salt in a food processor or standing mixer and process bu pulsing until the mixture resembles coarse meal. Add the egg yolk and cold water and process just until the dough comes together in the bowl. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat oven to 400 degrees

To Prepare the Tart: Combine almonds, the 1/4 cup sugar, and the flour in the food processor and process until the mixture is a powder, set aside.

On a lightly floured surface, roll the dough to form a large rectangle, 1/8 inch thick. Transfer the dough to a baking sheet. Sprinkle the almond mixture over the pastry, leaving a 1-inch border all around.

Arrange the plum slices over the almond mixture. Fold the border of the dough up, pressing and pinching it together to make a rim. Dot the plums with the butter and sprinkle the remaining 2 tbsp sugar over them. Bake until the filling is bubbly and the crust is golden, about 1 hour.

Meanwhile, mix the red currant jelly and the Grand Marnier (or triple sec) together in a small bowl. Brush the mixture over the entire tart just after it comes out of the oven. Let the tart cool and serve warm or at room temperature, with the creme fraiche.


I’ve used a store bought pie crust many times with much success, but if you have a bit of extra time, this crust is easy and pretty fail proof

Keywords: plum dessert, fruit tart recipe, rustic fruit tart



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