I am currently living in a world of plums. Our 5 trees are absolutely overloaded and we are harvesting wave after wave of the best tasting plums I’ve ever had! In previous years I was focused on preserving as many as I could (canning and freezing) but found that we didn’t actually eat all the stored fruit. So this year I am continuing my baking adventure (cherries, strawberry and rhubarb have already happened) and making plum tarts. I bake them, we eat them. Easy peasy!
A friend came over this week and we took our first crack at a large plum tart. We used her family’s Latvian pastry recipe (below) and put a layer of cardamom plum jam down before layering in the plums. It looked stunning but we neglected the starch and the filling just melted in the oven. We tried to salvage it as it liquified and ran all over the inside of the oven by stirring in some starch but it really just turned to soup. We still ate it and it was tasty but it’s all about the look of this tart! So I tried again.
1 1/2 c. Flour
1 1/2 tsp sugar
3/4 tsp salt
Mix this into the pie dish so everything is combined. Make a small hole in the center. Add:
1/2 c. Oil
3 tbsp cold almond or soy milk
Mix everything together and press it out evenly into the pan.
Bake at 350°F for about 15 minutes or until the edges are browning.
Remove the crust from the oven and put in the plums. The photos above are of the beautiful tart that turned to mush, haha.
For my second go around I skipped the layer of jam and tossed the sliced plums in tapioca starch (about 1.5 tablespoons) and sugar (1 tablespoon) before layering them into the crust. I then sprinkled nutmeg, cardamom and cinnamon on the top and put it in the oven at 350°F for 40 minutes.
It was a success! This recipe is quick and easy, which I like, and vegan which is also a plus. Plus it looks absolutely stunning. What a great way to really shine a spotlight on the gorgeous fruit we grew 🖤