This plum tart is one of my favorite autumn desserts—simple, comforting, and full of old-fashioned flavor.
A tender, crumbly shortcrust pastry forms a delicate basket, filled with sweet plums nestled into a creamy custard-style filling. As it bakes, the kitchen smells like Nonna’s house on a Sunday afternoon.
This recipe is designed for a 10-inch (25 cm) round pan and is perfect for cozy family gatherings.
DOWNLOAD PDF WITH PLUM TART RECIPE HERE:
⏱️ Cooking Times & Servings
Prep Time: 30 minutes
Resting Time: 30 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour 45 minutes
Servings: 6–8
🧺 Ingredients
For the Shortcrust Pastry
7 tbsp unsalted butter, cold and cubed
¼ cup granulated sugar
1 large egg
1⅔ cups all-purpose flour
1 tsp vanilla extract (or vanilla sugar)
A pinch of fine salt
For the Filling
15–20 medium plums, halved and pitted
½ cup whole milk
3 large eggs
¾ cup granulated sugar
¼ cup semolina flour
3 tbsp all-purpose flour
A pinch of salt
👩🍳 Instructions
1. Prepare the Plums
Since plums vary in size, start by halving them and arranging them in your pan to check quantity. A 10-inch pan fits about 15 medium plums, halved.
2. Make the Shortcrust Pastry
In a bowl, combine flour, sugar, salt, and cold butter. Add vanilla.
3. Form the Dough
Rub the butter into the dry ingredients until crumbly. Add the egg and mix just until the dough comes together.
4. Chill
Form into a disk, wrap, and refrigerate for 30 minutes.
5. Prepare the Filling
In a bowl, whisk together eggs, sugar, and vanilla.
6. Add Remaining Ingredients
Mix in milk, semolina flour, all-purpose flour, and a pinch of salt.
7. Blend
Use a hand mixer or blender and beat for a few minutes until smooth.
8. Line the Pan
Roll out the chilled dough and place it in the pan, shaping the base and sides.
👉 If it crumbles, don’t worry! Press pieces directly into the pan and shape with your hands—just like Nonna used to do.
9. Assemble
Pour the custard filling into the crust. Arrange plum halves cut-side down on top.
10. Bake
Preheat oven to 350°F (180°C).
Bake on the middle rack for 40–45 minutes, until lightly golden.
Let cool completely, remove from the pan, and dust with powdered sugar.
⚠️ Important: The filling will be soft when hot. As it cools, it will set into a creamy, cheesecake-like texture.
💡 Tips & Tricks
Use ripe but firm plums for the best texture
A mix of red and black plums adds visual contrast
This tart tastes even better the next day
Serve plain or with lightly sweetened whipped cream
🥗 Nutritional Facts (Per Serving – Approx.)
Calories: 320
Carbohydrates: 42 g
Protein: 7 g
Fat: 14 g
Saturated Fat: 8 g
Sugar: 28 g
OLD-FASHIONED PLUM TART
Notes
Ingredients
For the Shortcrust Pastry
- 7 tbsp unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg
- 1⅔ cups all-purpose flour
- 1 tsp vanilla extract (or vanilla sugar)
- A pinch of fine salt
For the Filling
- 15–20 medium plums, halved and pitted
- ½ cup whole milk
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup semolina flour
- 3 tbsp all-purpose flour
- A pinch of salt
👩🍳 Instructions
1. Prepare the Plums
Since plums vary in size, start by halving them and arranging them in your pan to check quantity. A 10-inch pan fits about 15 medium plums, halved.2. Make the Shortcrust Pastry
In a bowl, combine flour, sugar, salt, and cold butter. Add vanilla.3. Form the Dough
Rub the butter into the dry ingredients until crumbly. Add the egg and mix just until the dough comes together.4. Chill
Form into a disk, wrap, and refrigerate for 30 minutes.5. Prepare the Filling
In a bowl, whisk together eggs, sugar, and vanilla.6. Add Remaining Ingredients
Mix in milk, semolina flour, all-purpose flour, and a pinch of salt.7. Blend
Use a hand mixer or blender and beat for a few minutes until smooth.8. Line the Pan
Roll out the chilled dough and place it in the pan, shaping the base and sides.👉 If it crumbles, don’t worry! Press pieces directly into the pan and shape with your hands—just like Nonna used to do.
9. Assemble
Pour the custard filling into the crust. Arrange plum halves cut-side down on top.10. Bake
Preheat oven to 350°F (180°C).Bake on the middle rack for 40–45 minutes, until lightly golden. Let cool completely, remove from the pan, and dust with powdered sugar. ⚠️ Important: The filling will be soft when hot. As it cools, it will set into a creamy, cheesecake-like texture.
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