Three-ingredient puff pastry plum tarts. Juicy baked plums on top of flaky, crunchy puff pastry, this is one of the easiest dessert recipes you can make.
Plums are in season right now, and I am trying to make the most of them. Of course, Pflaumenmus is a must every autumn, but besides that, I always make the German Zwetschgenkuchen, Stewed Plums, Plum Bread, Plum Muffins, or these little puff pastry plum tarts.
Puff pastry desserts are very popular in our house. I make them often because they are delicious, super convenient, very fast, cheap, and so versatile. Either a larger Berry Puff Pastry Cake or simple Apple Rolls, or Chocolate Puff Pastry, you usually only need a few ingredients to bake these little delights. And you can be sure that every single person will love the dessert.
Table of contents
What do you need?
Puff pastry:
- Already rolled pastry sheets from the refrigerator section of the supermarket. The exact size of the sheet is not essential; use what you find and adjust the rest of the ingredients accordingly. Buy a couple of extra plums to be on the safe side (in case the pastry sheet is larger than mine), or replace plums with whatever other fruit or berries you happen to have.
- The sheets I use weigh 275 g/ 9.7 oz and are about 25 cm/ 9.8 inches long.
- The frozen pastry is an excellent substitute. Defrost it according to the package instructions. If you buy a block of pastry, you will have to roll it according to the package instructions.
Fruit:
- I use red, yellow, or Italian plums interchangeably, and the tarts are always super delicious.
- You will need about 500 g/ 1 lb; I had seven relatively small pieces.
Brown sugar:
- I like using it, but if all you have is regular sugar, that is perfectly fine as well.
- Possible additions: a sprinkle of cinnamon and/or a sprinkle of freshly ground black pepper. That with the pepper was not my idea; I saw it somewhere online and tried it. I like it, it adds an extra kick, but it's not mandatory.
How to make plum tarts with puff pastry?
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- If the dough is frozen, defrost it according to its instructions. If it's not already rolled, roll it according to the package instructions.
- Plums: Wash and dry them. Remove the stone and cut the fruit into thin wedges. Place in a bowl and toss with the sugar. Add about ½ teaspoon cinnamon if desired.
- Dough: If using refrigerated already-rolled dough, unroll it on the working surface. It usually comes wrapped in parchment paper; keeping the paper underneath will spare you the flouring of the working surface. Using a sharp knife, cut the dough into squares; I had 15 of them. My tarts were mini; if you like larger ones, cut the dough into larger squares or rectangles. Place the pieces on two baking trays lined with baking paper.
- Top the dough squares with plum wedges leaving a small border around the edges. If desired, sprinkle lightly with freshly ground black pepper.
- Bake for 25-30 minutes until the plums are soft and slightly sticky and the edges of the pastries are golden and puffed.
- Let set on the trays for about five minutes. Then, use a spatula (turner) to transfer the plum tarts to wire racks carefully.
- Serve immediately or at room temperature.
Expert Tips
- Work quickly. The pastry will be flakier if it goes into the oven while it's still cold.
- You can easily double the recipe.
- If baking two trays at a time, do it in a convection oven. If using a regular oven, bake the trays one after another. Refrigerate the "waiting" tray while the first one is in the oven.
Recipe FAQ
Yes! Don't cut the dough. Instead, place the sheet on the lined baking tray, and top nicely with the sugared plum wedges. Sprinkle with cinnamon if desired. Bake for 25-30 minutes in the preheated oven until the plums are soft and the edges are puffed and golden. Let rest for about 10-15 minutes before slicing.
These tarts can be made with just about anything. Try peaches, nectarines or apricots, berries, seedless grapes, pears, or even exotic fruit like mango. To make something delicious with apples, try these Apple Puff Pastries.
They are best served on the day you've baked them.
However, they keep well for 2-3 days in airtight containers. After that, they will not be as crispy anymore, but they will still taste delicious.
More puff pastry treats
Easy Puff Pastry Plum Tarts
Ingredients
- 1 sheet rolled puff pastry Note 1
- 1 lb plums Note 2
- 4 tablespoons brown sugar Note 3
- ½ teaspoon cinnamon optional
- a few sprinklings of freshly ground black pepper optional
Instructions
- Prepare plums: Remove the stones and cut the plums into thin wedges. Toss with the sugar (and cinnamon if using) in a bowl.
- Unroll the sheet of pastry on the working surface, keeping its wrapping paper underneath. If it's not wrapped in parchment paper, lightly flour the working surface before unrolling.
- Cut the dough into squares. I had 15 mini tarts; if you like larger ones, cut the dough into larger squares or rectangles. Place the pieces on two baking trays lined with baking paper.
- Top: Arrange the plums on top, leaving a small border around the edges. If desired, sprinkle lightly with freshly ground black pepper.
- Bake for 25-30 minutes until the plums are soft and slightly sticky and the pastry edges are golden and puffed.
- Let rest on the trays for five minutes. Then, transfer carefully to wire racks. Serve immediately or at room temperature.
Notes
- From the supermarket's refrigerator section, about 275 g/ 9.7 oz and about 25 cm/ 9.8 inches long. Frozen puff pastry can be used instead. Defrost it according to the package instructions and roll it, if necessary.
- Red/yellow plums or Italian plums. Other fruit can be used instead.
- White sugar is fine as well.
- Large plum tart: unroll the pastry but don't cut it. Top with the sugared plums. Bake for 25-30 minutes until the plums are softer and the edges of the pastry are puffed and golden. Let rest on the tray for about 10-15 minutes before slicing.
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