Mini plum tarts are delightful bite-sized pastries that showcase the natural sweetness and slight tartness of ripe plums. Their buttery crust and tender fruit filling create a perfect balance of textures and flavors, making them ideal for afternoon tea or a charming dessert. These tarts work well because the plum’s juiciness melds with a crisp crust, offering a fresh, elegant treat that’s surprisingly easy to prepare.
Ingredients
- 1 1/4 cups (160g) all-purpose flour, plus extra for dusting
- 1/2 cup (115g) unsalted butter, cold and cut into cubes
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons ice water (plus more if needed)
- 6–8 ripe plums, pitted and sliced into thin wedges
- 2 tablespoons brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
- 1 tablespoon cornstarch (to thicken filling)
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the tart dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add egg yolk and water: Stir in the egg yolk and vanilla extract. Add ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Prepare the plum filling: In a bowl, toss the sliced plums with brown sugar, cornstarch, cinnamon (if using), and lemon juice. Set aside to macerate while the dough chills.
- Preheat oven: Heat your oven to 375°F (190°C). Lightly grease or line a mini tart pan or muffin tin with parchment paper.
- Roll out dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch (3mm) thickness. Using a round cutter (about 3.5 to 4 inches in diameter), cut out circles and gently press them into the tart pans. Trim any excess dough.
- Assemble the tarts: Spoon the plum filling evenly into each tart shell, ensuring some of the juicy syrup is included but not too much to avoid sogginess.
- Apply egg wash: Brush the exposed edges of the dough with the beaten egg to encourage a golden crust.
- Bake: Place the tarts on a baking sheet and bake for 25–30 minutes or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Remove from oven and let cool in the pans for 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired before serving.
Tips
- Substitutions: You can substitute plums with other stone fruits like peaches, nectarines, or apricots for seasonal variation. For a gluten-free crust, use a mix of almond flour and gluten-free flour blends, adjusting liquid accordingly.
- Prevent soggy crust: To avoid a soggy bottom, brush the tart shells with a thin layer of melted white chocolate or apricot jam before adding the filling. This creates a moisture barrier.
- Chilling the dough: Don’t skip chilling the dough. It helps relax gluten and keeps the butter firm, resulting in a flakier crust.
- Adjust sweetness: Depending on how sweet your plums are, adjust the sugar in the filling. Taste the fruit beforehand and reduce sugar if plums are very ripe and sweet.
Serving Suggestions
Mini plum tarts are best served slightly warm or at room temperature. For an extra special touch, serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A drizzle of honey or a sprinkle of toasted almonds on top adds delightful texture and flavor. These tarts also pair wonderfully with a cup of black tea or a light white wine like Riesling.
Variations
You can customize mini plum tarts in many ways. Add a layer of frangipane (almond cream) under the plum slices for a richer dessert. Incorporate fresh herbs like thyme or rosemary into the filling for a subtle savory note. For a nutty twist, sprinkle chopped pistachios or walnuts over the fruit before baking. If you prefer a rustic look, try making freeform galettes instead of using tart pans.
Storage and Reheating
Store mini plum tarts in an airtight container in the refrigerator for up to 3 days. To maintain the crust’s crispness, let them come to room temperature before eating or warm them gently in a 300°F (150°C) oven for 5–7 minutes. Avoid microwaving, as it can make the crust soggy. For longer storage, tarts can be frozen unbaked: assemble them, wrap tightly, and freeze for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
Frequently Asked Questions
Can I use frozen plums for these tarts?
Frozen plums can be used if fresh are unavailable, but they tend to release more water, which can make the crust soggy. Thaw and drain excess liquid before using, and consider adding a bit more cornstarch to the filling to help thicken the juices.
What type of plums work best for tart baking?
Firm, ripe plums with a balance of sweet and tart flavors work best. European plums (like Italian or Damson) are excellent choices, as well as Japanese plums. Avoid overly soft or underripe fruit to maintain good texture after baking.
How can I make the crust more flaky?
Use cold butter and minimal handling when mixing the dough. Incorporating small chunks of butter that melt during baking creates flaky layers. Chilling the dough before rolling also helps prevent gluten development, which can make crust tough.
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 2 days before rolling and assembling. Alternatively, freeze the dough wrapped tightly for up to 1 month; thaw overnight in the fridge before use.
Is it necessary to use egg wash?
Egg wash is not mandatory but highly recommended. It gives the crust a beautiful golden color and a slight sheen, enhancing both appearance and texture.
How do I prevent the filling from bubbling over?
Don’t overfill the tart shells, leaving about 1/4 inch of space at the top. Also, avoid overly juicy fruit or excess liquid in the filling. Using cornstarch helps thicken the filling, reducing bubbling and mess in the oven.
Related
- Baie-Comeau Attractions and Insights for Visitors and Locals
- All Bran Blueberry Muffins Recipe for a Healthy Breakfast Treat
- 9 Effective Supraspinatus Exercises for Strong Shoulder Pain Relief