The inspiration for this tart was some perfectly ripe and highly aromatic purple plums that I found at the market earlier in the week. A quick look at my freezer revealed one last package of frozen puff pastry, so I had everything I needed to make this Delicious Plum Puff Pastry Tart with Cardamom.
The cardamom-infused plums are a match-made-in-heaven flavor combination: the sweet and slightly tartness of the plums pairs so well with the deep, earthy flavor of freshly ground cardamom, one of my favorite warm spices!
In making this tart, I am using ready-made puff pastry dough as a base for the tart. This takes care of probably the most time consuming step of any fruit tart recipe. All we need to do next is roll out the chilled puff pastry, drape it over a pie plate and fill it with delicious plums.
After a short baking time, the tart will emerge from the oven all puffed up and golden. While it is delicious on its own, this tart would be outstanding with a scoop of vanilla ice cream!
Ingredients for this Delicious Plum Puff Pastry Tart with Cardamom
To make this easy fruit tart, besides the plums and a few other baking staples, you will need some good quality puff pastry. I like to use Fillo Factory puff pastry for my recipes, which always makes working with it a breeze.
- Puff Pastry Dough: I can not emphasize enough how important good quality of puff pastry really is. I used Fillo Factory classic butter puff pastry for this recipe
- Plums: fresh plums are easy to find during the summer and also in the early fall months; if possible choose firm and slightly under-ripe fruit
- Butter: I used salted butter, cut in small cubes and kept very cold
- Sugar: granulated or turbinado sugar work equally well here; the granulated might meld a little better with the fruit
- Flours: a combination of all-Purpose and almond flour, which adds a great nutty flavor
- Cardamom: it adds a deep, earthy flavor
- Raspberry or Apricot Jam: this is optional, but when brushed on the plums at the end of cooking, it gives them a lovely shin
HOW TO MAKE THE DELICIOUS Plum Puff Pastry Tart with Cardamom
Step 1: roll out the puff pastry dough on all sides, transfer to a parchment paper-lined pie dish and fold the overhanging dough inward to form the base of the tart.
Step 2: cut the plums in half and then into 1/4″ slices
Step 3: mix the sugar with the flours and the cardamom and spread this mixture evenly over the puff pastry base. Arrange the plum slices on top, in a slightly overlapping way
Step 4: dot the fruit with the cold pieces of butter and sprinkle some sugar over the fruit
Step 5: bake until the crust is nicely browned and well-puffed
Serve the plum puff pastry tart as is or, topped with a scoop of your favorite vanilla ice cream!
Working with Puff Pastry – Useful Tips
- Keep your puff pastry very cold: the thawed puff pastry is ready to use when pliable enough to work with it. Do not let it come to room temperature
- Use a very hot oven: preheat the oven to 400°F. Puff pastry will not puff properly at a lower temperature
- Roll it out gently: when rolling out the dough, start from the middle and do not press too much on the dough so you do not compress it
- Chill again: once the tart shell is formed, return to the refrigerator to chill the puff pastry before baking
This recipe is in collaboration with Fillo Factory. You can find organic puff pastry and filo dough at Whole Foods, Fresh Market and several other local stores. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- • ½ package puff pastry (1 sheet), defrosted in the refrigerator overnight
- • ½ cup sugar, divided
- • 3 TBSPS. almond flour (or, finely ground almonds)
- • 3 TBSPS all-purpose flour
- • ½ tsp. freshly ground cardamom
- • 1¼ - 1½ lbs. red plums, halved, pitted and sliced
- • 2 TBSPS. cold butter, cut into small pieces
- • 2 TBSP. seedless raspberry or apricot preserves, (optional)
- The puff pastry: remove the puff pastry from the refrigerator and allow it to sit on the counter for 15 minutes. Remove one sheet of the still cold puff pastry from the package, unroll it and place it on a lightly floured surface. Return the remaining puff pastry dough to the refrigerator or, the freezer. Using a rolling pin, lightly roll it out, starting from the middle, to form a 12-inch square.
- Line a 9" diameter ceramic pie dish with parchment paper and transfer the puff pastry. Cut and remove the excess corner pieces and fold the rest of the overhanging dough inward. Lightly press the dough to achieve the same thickness around the pie dish and to form a uniform edge. Prick the base with a fork and chill in the refrigerator while you make the filling. Keeping the dough very cold will help it puff up nicely and prevent it from shrinking when it bakes.
- Preheat the oven to 400°F.
- The filling: in a small bowl, combine ¼ cup of the sugar with the almond flour, the all-purpose flour and the cardamom. Spread this mixture evenly over the puff pastry base. Arrange the plum slices on top in a slightly overlapping way. You might not end up using all the plums. Dot the fruit with the cold pieces of butter. Sprinkle the remaining ¼ cup sugar over the fruit and also, lightly over the puff pastry border.
- Bake the tart: place the tart on the middle rack of the preheated oven and bake for 35-40 minutes or until the crust is nicely browned and well-puffed. If you are using the (optional) preserves, brush them evenly over the plum slices, as soon as the tart comes out of the oven. This will give them a nice glaze.
- To serve: place the tart on a wire rack for about 15 minutes to allow it to cool. Then slice it and serve with a generous scoop of vanilla ice cream.
-- To reheat: preheat the oven to 300°F. Put the tart in an oven-safe dish and place in the oven for 10-15 minutes or, until heated through.
THANK YOU FOR READING AND FOLLOWING ALONG
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Beautiful photo! This looks like a delicious dessert for fall.
It really easy and so easy to make too. Thank you Alice!
Made this last night- I’m a big fan! Thank you for this delicious recipe 🙂
I am so glad to hear that you liked it Anna! Such a simple and delicious recipe!