Perfectly ripe plums don’t even need to be cooked and they look beautiful sliced and fanned out on this simple tart. This recipe uses our sweet pastry dough crust and is filled with vanilla pastry cream. You can easily change up this tart by adding some cognac to the pastry cream or a thin layer of fruit jam at the bottom of the tart. All the components can be made in advance but the tart is best when eaten on the day it is assembled.
- On a lightly flowered surface, roll out the pastry dough into a round until it has reached at least 11 inches in diameter and is about ¼ inch thick. Here's our recipe for Sweet Tart Dough.
- Gently lay the dough into a greased 9 inch fluted tart pan with removable bottom that has been lined with parchment paper.
- Push the dough into all corners and make sure it is covering all sides of the tart mold. Using a fork, gently poke holes in the bottom of the tart dough being careful not to make long tears.
- Trim the edges and place in the freezer for 10-15 minutes.
- Bake the tart shell at 350 degrees for 15 to 20 minutes or until it has a nice golden brown color. You may need to gently push down the tart dough during baking if large air bubbles begin to form. Alternatively, par bake the crust using pastry weights to hold down the center.
- Once the crust has cooled, remove it from the tart pan and place on a serving plate.
- Fill the bottom of the tart with an even layer of vanilla pastry cream. Here's our recipe for Vanilla Pastry Cream
- Cut the plums in half and then into nice thin slices.
- Arrange the plums on the top of the tart in a spiral pattern starting from the outside edge and working your way toward the center.
- Once the plums are arranged drizzle some of the honey across the top of the tart and then sprinkle with the ground pistachios to finish.
- Serve immediately or refrigerate for up to 6 hours.