Rustic Plum Tart Recipe

by Pamela

plum tart, easy desserts, relationship advice

When you manage to fight off wild parrots and squirrels to get your hands on a few precious plums, you better make something good with the (literal) fruits of your labor. As a celebration of not having my eyeballs pecked out by said parrots or getting bit and coming down with a case of the bubonic plague via my nemesis (Ballsy the squirrel) I opted to make this rustic plum tart recipe.

Even though I live in the city (ok…city-ish), you’d think I lived on some kind of game reserve. Our neighborhood is rife with raccoons, skunks, possums, peacocks, parrots, hawks and squirrels. I have mentioned Mr. Ballsy the squirrel here before.

Neighborhood SquirrelYes, these pictures show Mr. Ballsy making off with my tangerines, but his latest adventures involved a lazy romp through my plum tree sampling from various stages of ripening fruit. I know that he knows which are the ripest (you should see him sniffing the tangerines for just the right specimen). I believe he watches me, glaring at him, and takes little nibbles and bites out of various fruits just to screw with me, Bastard!

And there are the wild parrots…

Wild Parrots

So as you can see, it’s definitely a survival of the fittest game around here when it comes to harvesting fruit.

I’ve posted a few plum recipes over the years. This plum rhubarb crisp is an annual dessert recipe, or maybe I should confess and admit we eat this more for breakfast than dessert at our house. Last year, after a trip to Columbus, Ohio, I made this plum sorbet with a hint of black pepper and a splash of sake – Yum.

Since I’ve been on that easy recipes kick this year, I decided to add to that by having a few easy desserts recipes for your files. This rustic plum tart is definitely in the easy desserts category. I think the most time consuming part of it is picking the fruit.

Easy Desserts

I use the same easy crust recipe for this tart as I did for the blueberry hand pies recipe. In fact, I used half of the dough recipe to make the hand pies and half for this plum tart recipe. The fact that we had 2 fruit desserts in the house, at the same time, did not go unnoticed by the husband. Of course he thought that was the way the whole summer was going to go…he was wrong about that. LOL

After the crust, the fruit just gets mixed in a bowl with a couple of ingredients, plopped into the center of the dough and then just turn up the edges. No lining of a pie pan, no blind baking, no fancy topping and no hours spent fussing over a dessert in an already hot and steamy kitchen.

If you don’t have any plums, no worries. This recipe works with apricots, peaches, nectarines, blueberries or almost any of summer’s finest fruits.

Want to be prepared for anything? Make up a batch of this dough, divide it in half, wrap in wax or freezer paper and slide into a freezer zip top bag, make up a batch (or 2) of the fruit filling and store in freezer bags. Pop it all into the freezer and thaw when you need a dessert. Look at you being the hostess/host with the mostest/most.

Rustic Plum Tart Recipe
Prep time
Cook time
Total time
Summer is all about fresh and easy. Easy desserts that use summer's finest fruit are key right now. This rustic plum tart is a great way to end a meal.
Serves: 6
  • 2 Cups Sliced Plums
  • ½ Teaspoon Grated Fresh Ginger
  • ¼ - ½ Teaspoon Grated Orange Zest
  • 2 Teaspoons Orange Juice
  • ¼ Cup Sugar
  • Crust Recipe (this dough recipe makes enough dough for 2 tarts - so either cut it in half to make the one tart, as in this recipe or double the fruit filling part of this recipe and make 2 tarts)
  • 1 Egg (whisked)
  • Large Crystal Sugar (optional - for sprinkling on crust)
  1. Add first 5 ingredients to large bowl, stir to thoroughly combine and refrigerate for 30-60 minutes.
  2. Let crust rest for 30 minutes on counter (if dough had been chilled).
  3. Preheat oven to 350 degrees Farenheit.
  4. Lightly flour rolling surface and roll dough out to 3/16" thick circle.
  5. Place dough on parchment paper (or Silpat) lined baking sheet.
  6. Spoon fruit mixture into center of dough.
  7. Fold up edges around fruit, leaving an open circle in the middle, exposing the fruit.
  8. Brush crust with egg wash.
  9. Sprinkle crust with sugar, if you like.
  10. Bake for 30 minutes or until crust is golden brown.
If you make the full crust recipe (from the link), you'll have enough dough to make 2 tarts or one really large one. Either way DOUBLE the fruit filling portion of the recipe. Or you can freeze half of the dough.


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1 comment

Maureen | Orgasmic Chef July 26, 2013 at 7:30 pm

That plum tree is wonderful. I probably would feed the parrot and let the squirrel fend for himself. Your tart is so appetizingly good!

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