This plum tart is the perfect end of summer dessert. Plums are in season through the end of September and this tart is the best way to use them up. A flaky buttery crust is topped with almond frangipane and plenty of plums. It’s not overly sweet and I really can’t get enough.

When I made this tart I actually used pluots, not plums. Pluots are a cross between a plum and an apricot. They’re sweet like an apricot but firm like a plum. They’re the most delightful little fruit and bake up so beautifully in this tart. Pluots can be a little hard to come by, so if you can find them great, if not, use any plum you can find!

ingredients needed for this plum tart

other recipes you’ll love

• lemon raspberry tart
• strawberry shortcake pudding
• zucchini bread with salted maple whipped cream
• lemon cheesecake

plum tart

print recipe pin recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Servings 12 servings

ingredients

  

crust

• 1/2 cup butter (113 g), cold and cubed
• 1/4 cup granulated sugar (50 g)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour (195 g)

filling

• 1/2 cup butter (113 g), softened
• 1/2 cup granulated sugar (100 g)
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 large eggs at room temp
• 1 1/2 cups almond flour (165 g)
• 1/2 teaspoon salt
• 6-8 plums

instructions

 

• Preheat the oven to 350F. Begin by making the crust. Add the butter, sugar, vanilla extract, and salt to a bowl. Add the flour and stir until the butter is well coated. Use your fingers to break up the cubes of butter into pea sized pieces. Continue to mix with your hands until a rough dough comes together. It should stick together if squeezed in your fist, but crumble if you run it through your fingers.
• Transfer the crust to a 9 or 10 inch tart pan. Use your hands to press the crust up the sides of the pan and evenly across the bottom. Transfer the crust to the oven and bake for 10 minutes. Remove from the oven and set aside to cool slightly.
• While the crust bakes and cools, make the filling. Add the butter, sugar, almond extract, and vanilla extract to a medium bowl and whisk until smooth. Add the eggs, one at a time, whisking between each.
• Add the almond flour and salt and use a rubber spatula to gently mix until combined, until a smooth thick paste forms.
• Transfer the mixture to the crust (it's ok if it's still quite warm) and use the rubber spatula to evenly spread the mixture out to fill up the crust.
• Slice all the plums in half, remove the pits, then slice each half into quarters.
• Starting in the middle, place the sliced plums on top of the filling in a circle / spiral shape, until the entire tart is covered in plums (see the photo above).
• Transfer the tart to the oven to bake for 45-60 minutes, until the filling is no longer jiggly and is just set. Remove from the oven and let the tart cool completely. Enjoy!