Celebrate plum season with this sweet and fruity French-inspired tart! Ripe, juicy plums are arranged on a buttery, flaky pie crust and baked until perfectly caramelized. This delicious fall dessert is wonderful on its own or served with a scoop of vanilla ice cream.
There’s something truly special about a simple fruit tart made with seasonal produce. This plum tart captures the essence of autumn—the deep purple hues, the sweet-tart flavor of ripe plums, and the comforting warmth of a buttery, golden crust.
I’ve always loved how effortlessly rustic yet elegant this dessert feels. It requires minimal effort but delivers maximum flavor, making it a go-to when I want to impress guests or simply treat myself to something delightful.
⭐️ Why You Should Try It
- Simple and satisfying: Just 6 ingredients and minimal effort for a stunning dessert.
- Perfectly balanced sweetness: The natural tartness of plums pairs beautifully with the sweet, buttery crust.
- Versatile and adaptable: Works with any variety of plums and can be customized with your favorite spices.
- Great make-ahead dessert: Tastes even better the next day and freezes well.
- Beautiful presentation: The caramelized plums create a naturally gorgeous, rustic look.
📘 What Is a Plum Tart
Known as “Tarte aux prunes” in French, this traditional dessert is a beloved autumn treat made with fresh plums. It’s important not to confuse it with prune tart, which uses dried plums. Almost any variety of fresh plum works beautifully, making it a versatile and forgiving recipe that celebrates the season’s bounty.
🍑 Ingredient Notes
This tart requires just six simple ingredients. Here’s what you’ll need:
- Fresh plums: Choose ripe but firm plums for the best texture and flavor. Any variety works!
- All-purpose flour: Forms the base of the flaky, buttery crust.
- Vegan butter: Adds richness and creates that perfectly tender, golden crust.
- Sugar: Sweetens both the crust and the plums as they caramelize.
- Cornstarch: Helps thicken the plum juices for a perfect consistency.
- Lemon juice: Brightens the flavor and balances the sweetness.
🥣 How to Make It
Make the pie crust
Add the filling and bake
📔 Pro Tips for Success
Choose the right plums.
Look for plums that are ripe but still firm—they should yield slightly to gentle pressure. Overripe plums will become mushy during baking, while underripe ones won’t develop their full flavor.
Chill the dough.
Don’t skip chilling the pie dough before rolling it out. This ensures a flaky, tender crust and prevents shrinking during baking.
Bake on the lower rack.
Position your tart on the bottom rack of the oven to ensure the crust bakes through completely and becomes beautifully golden brown.
Check the bottom.
After 50 minutes, gently lift the tart to check the bottom of the crust. If it’s not golden brown, bake for a few more minutes.
🫚 Delicious Variations
While this tart is wonderful as-is, here are some fun ways to customize it:
- Spiced plum: Sprinkle the plums with a pinch of cinnamon or cardamom before baking for warm, aromatic notes.
- Almond plum: Add a layer of almond paste or frangipane under the plums for a richer, nuttier flavor.
- Mixed fruit: Combine plums with apricots, peaches, or nectarines for a beautiful medley.
- Lemon zest: Add a teaspoon of lemon zest to the filling for a bright, citrusy lift.
🍨 What to Serve It With
This versatile tart can be enjoyed in many ways:
- Warm with a scoop of vegan vanilla ice cream
- Chilled with a dollop of coconut cream or vegan whipped cream
- As an afternoon snack, dusted with powdered sugar
- Garnished with toasted slivered almonds for added crunch
❄️ Storing and Freezing
Store your plum tart in the refrigerator, covered, for up to 4 days. It actually tastes even better the next day as the flavors continue to meld!
This tart freezes beautifully. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
💬 Frequently Asked Questions
Can I use prunes instead of fresh plums?
I don’t recommend replacing fresh plums with prunes (dried plums), as it would completely change the flavor, texture, and overall character of this tart.
Can I use store-bought pie crust?
Absolutely! This recipe works wonderfully with a good-quality store-bought vegan pie crust. Just make sure to follow the package instructions for blind baking if needed.
Why isn’t my crust golden brown?
If your crust isn’t browning properly, it likely wasn’t baked long enough or wasn’t positioned correctly in the oven. This tart needs to bake on the lower rack for the crust to cook through and become beautifully golden.
Does this taste better the next day?
Yes! This tart actually tastes even better the next day once it’s chilled. The flavors meld together beautifully, and the texture becomes even more delightful.
If you’ve never baked with plums before, this recipe is the perfect place to start. It’s wonderfully fruity with just a hint of tartness, not overly sweet, and equally delicious warm or chilled!
Easy Vegan Plum Tart
Equipment
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, cold and cubed
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 2-3 tbsp cold water
For the Filling
- 6-8 fresh plums (about 1.5 lbs / 680g), halved and pitted
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For Serving (Optional)
- Powdered sugar for dusting
- Vegan vanilla ice cream
- Toasted slivered almonds
Instructions
- Prepare the crust: In a large bowl, combine the flour, sugar, and salt. Cut in the cold vegan butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat and roll: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to your tart pan, pressing it into the corners and trimming any excess dough. Prick the bottom with a fork and chill again for 15 minutes.
- Prepare the plums: In a medium bowl, combine the plum halves, sugar, cornstarch, and lemon juice. Toss gently to coat the plums evenly.
- Assemble: Arrange the plums, cut-side up, in the chilled tart crust in a single layer, fitting them snugly together.
- Bake: Place the tart pan on a baking sheet and bake on the lower rack of the oven for 45-50 minutes, until the crust is golden brown and the plums are tender and caramelized.
- Cool: Allow the tart to cool in the pan for at least 15 minutes before removing. The filling will thicken as it cools.
- Serve: Dust with powdered sugar if desired, and serve warm or chilled with your favorite toppings.
Notes
- Plum variety: Any variety of fresh plum works well—red, black, or Italian prune plums are all excellent choices.
- Store-bought crust: This recipe works beautifully with a good-quality store-bought vegan pie crust.
- Storage: Store covered in the refrigerator for up to 4 days. Freeze for up to 3 months.
