Individual Plum Tarts Recipe

A plum tart on a cutting board with fresh mint and lemon slices around it.

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Fresh mint, lemon zest, and a touch of cinnamon make this Plum Tarts Recipe anything but ordinary. Buttery puff pastry, juicy plums, and a glossy apricot glaze come together for a dessert that's easy enough for a weeknight, yet elegant enough for guests.

Prep Time15

Cook Time30

Total Time45

Course: desserts

Cuisine: French

Keyword: Plum Tarts, Plum Tarts Recipe

Servings: servings

Calories: 597kcal

Author: Lee Clayton Roper

Ingredients

2 sheets frozen puff pastry (17.3 ounce box), thawed
All purpose flour for rolling the pastry
1/4 cup butter melted
6 plums see Note below, ripe but slightly firm
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, for serving

Instructions

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 8 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.

Video

Notes

Note on plums: I recommend using red or purple plums like Elephant Heart - they have great color (red inside, dark red/purple outside) - and are commonly available.

Make ahead: Tarts can be made earlier in the day, cooled, covered and kept at room temperature.

Success Tips

Don't skip piercing the dough. This keeps the center flat and helps it crisp up.
Don't overload with fruit or juice. A single layer is enough and prevents a soggy bottom.
Watch the bake closely near the end. Puff pastry can overbrown fast.

Note: This recipe was originally published in my cookbook Fresh Tastes.

Nutrition