The Tart with Fresh Plums is a true ode to simplicity and seasonal flavor. In this recipe, a fragrant shell of olive oil pastry lightly envelops the filling, making the base crumbly and delicious.
Inside, you’ll find a double layer of pure goodness: a base of velvety jam and a generous layer of fresh plums cut into wedges, which slightly caramelize during baking.
This tart is ideal at any time of day: from breakfast to snack time, up to the dessert at the end of a meal. Not only is it very easy to make (and incredibly easy to eat!), but it is also extremely scenic. The arrangement of the plums and the bright color of the fruit make it irresistible to the eye, as well as to the palate.
If you are true lovers of classic tarts but are looking for something extra, you absolutely must try this version with fresh fruit.
Let’s start baking… a hug, Giusi.
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- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Tart with Fresh Plums
- 2 1/2 cups all-purpose flour
- 7 tbsps vegetable oil
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsps baking powder
- 4 tbsps Jam (Flavor of your choice)
- 10 oz plums
- 2 tbsps granulated sugar (Or brown sugar)
Tools for the Tart with Fresh Plums
I used a pan with a diameter of 9 inches.
Steps
Using a fork, work the eggs with the sugar in a bowl, add the oil and the flour with the baking powder previously sifted, gradually.
Work with your hands until you create a homogeneous dough, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes.
In the meantime, wash the plums, remove the pits, and cut them into wedges.
Once the resting time is over, take the pastry dough. To roll it out, you can work the dough between two sheets of parchment paper if you find it easier, or on a lightly floured board.
Once rolled out, place the pastry inside the pan (which you will have previously buttered and floured, or simply lined with parchment paper) and trim the excess edges. At this point, level the four tablespoons of jam on the bottom and arrange the fresh plum wedges in an orderly or casual manner.
With the remaining dough, I preferred to create small decorative balls and place them “randomly” on the surface, but you can also make classic strips. Bake the tart in a preheated static oven at 355°F for 30/35 minutes, until the edges are golden.
The Tart with Fresh Plums is ready! Remove it from the oven and let it cool completely on a rack before serving. Only this way will the olive oil pastry maintain its fragrance and perfect texture.
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