Individual Plum Tarts are a light and impressive dessert. Using only 8 ingredients – including frozen puff pastry – these rustic little galettes are surprisingly quick and easy to prepare!
My husband Robert and I often venture to Mexico to spend time with my childhood friend Katey Hartwell. One evening while we were there, a neighbor brought a simple and delicious dessert that combined buttery puff pastry with perfectly ripe plums in a rustic galette. Every last bite was delicious. Once we returned home, I decided to create my own version, including transferring it from one large galette into individual tarts. This way, guests get a perfect little something all their own!
While these delectable Individual Plum Tarts look like they take more effort to make, they don’t. Beautiful and scrumptious, these tarts make for an impressive, easy to prepare recipe!
Pin it now to save for later –
Individual Plum Tarts
Individual Plum Tarts are a light and impressive dessert. Using only 8 ingredients, including frozen puff pastry, they are surprisingly quick and easy to prepare.
- Yield: 6 servings 1x
- Category: desserts, quick and easy
- 1 (17.3-ounce) package (2 sheets) frozen puff pastry, thawed
- 1/4 cup butter, melted
- 6 ripe but slightly firm plums
- 2 tablespoons sugar
- 2 tablespoons chopped fresh mint, plus whole leaves for garnish
- 3 teaspoons fresh lemon zest
- 1/4 teaspoon ground cinnamon
- 1/3 cup apricot jam
- Vanilla ice cream (optional)
- Preheat oven to 325 degrees.
- On a lightly floured surface, roll out 1 puff pastry sheet until very thin. Cut into 3 (6-inch) circles. Pierce the bottom all over with a fork.
- Repeat with remaining pastry sheet; you will have a total of 6 rounds.
- Place on ungreased cookie sheets and brush with melted butter. Set aside.
- Pit plums and cut each into 16 slices (around 1/4-inch thick).
- In a medium mixing bowl, combine plums, sugar, mint, lemon zest and cinnamon.
- Arrange on top of the pastry, placing the plum slices on their side, forming a pinwheel. Fold over edges of the pastry up to (but not over) the plums, to form a small rim.
- In a small saucepan, melt the jam over medium heat, stirring. Remove from heat; brush lightly over the top of the plums with a basting brush.
- Bake about 30 minutes or just until the crusts are done and the fruit is starting to bubble and get juicy (watch carefully so they don’t get overdone).
- Serve at room temperature, placing a small scoop of vanilla ice cream in the center, if desired.
- Garnish with whole mint leaves.
Make Ahead: Tarts can be made earlier in the day, cooled, covered and kept at room temperature