How to Make an Apple Plum Tart

To make an apple plum tart, you first need to make the pastry dough. Lightly flour your work surface and roll the dough out to a 6-inch circle. Trim the dough to 1/4-inch thickness, and transfer to a parchment paper-lined baking sheet. Mix the remaining 2 tablespoons of sugar with the flour, and spread the filling over the dough. Fold the border over the filling, then brush the rims of the tart with water and sprinkle with additional sugar. Bake for 25 minutes, or until golden brown and crisp. Serve warm or at room temperature.

To make the pastry, peel and core the apples and plums. Slice them thinly. Place the fruit in the center of the pastry, and sprinkle with sugar. Brush the top with milk, and bake for 45 minutes. While the pastry is baking, the fruit will soften, releasing their juices and making the pastry pliable. This delicious dessert is a great treat for a summer evening or a special occasion!

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Once baked, the apple plum tart can be reheated in the microwave or air fryer. To store it for a longer period of time, place it on a baking sheet and freeze it solid. When frozen, store the tart in a freezer bag or airtight container, and thaw overnight in the refrigerator. Then, slice and serve! If you’re looking for a quick dessert to serve guests, try an Apple Plum Tart!

To make the tart shell, combine flour, sugar, and butter in a food processor. Beat in an egg. After the dough is cool, press it into the bottom of a loose-bottomed tart tin. Pre-heat the oven to 160°C/325°F. Meanwhile, prepare the filling by mixing the beaten egg and baking powder. Fold the pastry in flour, then spread it over the pie shell. Once the filling is firm, top with the fruit.

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After the pastry has chilled, remove it from the refrigerator. Prick the pastry base and sides with a fork to release hot air during the baking process. Bake the tart for about twenty minutes, or until golden brown and crisp. If desired, serve the tart warm or at room temperature, with whipped cream or vanilla ice cream. For the topping, sprinkle a little bit of honey, a pinch of salt and pecan pieces.

If you don’t have a plum, you can substitute a fig jam instead. Spread it over the pie crust and place the plums in the center. Fold the edges over the center and press down firmly to seal them. Brush the outside of the pie crust with sugar and egg wash. Bake the tart for thirty to forty minutes, until the crust is golden brown and the fruit is soft and juicy. You can freeze it up to a day in advance, if you need to. Just remember to wrap the strudel and remove it from the refrigerator before serving.