Best 2 Open Faced Plum Tart Recipes

Indulge in a delightful culinary journey with our collection of open-faced plum tart recipes, a symphony of flavors that will tantalize your taste buds. From the classic rustic tart bursting with juicy plums to the elegant individual tarts adorned with a lattice crust, each recipe offers a unique twist on this timeless dessert. Embark on a baking adventure as we guide you through the process of creating these delectable treats, perfect for any occasion.

Here are our top 2 tried and tested recipes!

OPEN-FACE PLUM CAKE

Open-Face Plum Cake image

This simple cake recipe showcases the best of late-summer stone fruit. You can use apricots, nectarines, or peaches in place of the plums.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 2 cakes

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus 1 tablespoon sugar
1/2 cup whole milk
1/4 cup vegetable oil
1 large egg
9 or 10 large black plums, halved and pitted
1/4 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces, plus more for pans

Steps:

Preheat oven to 400 degrees. Butter two 9-inch round cake pans. Whisk together flour, baking powder, and salt. In a separate bowl, combine 3/4 cup sugar, the milk, oil, and egg. Fold into flour mixture.
Divide batter evenly between prepared pans, and smooth tops. Arrange plums, cut sides up, over batter.
Combine cinnamon and remaining sugar, and sprinkle over plums. Dot with butter. Bake until tops are dark golden, plums are soft, and a toothpick inserted into center of cakes comes out clean, 30 to 35 minutes. Let cool. (Cakes are best the day you make them; leftover cake is great for breakfast the next day.)

OPEN-FACED PLUM TART

Open-Faced Plum Tart image

Provided by Sunny Anderson

Time 1h5m

Yield 6-8 servings

Number Of Ingredients 6

Ingredients

1 disk refrigerated pie dough (half of a 14-ounce package)
1/4 cup fig jam
1 pound plums, pitted and cut into 1/4-inch wedges
1 large egg
1/4 cup raw cane sugar
Ice cream, for serving (optional)

Steps:

Preheat the oven to 425 degrees F. Let the dough soften at room temperature for 10 minutes. Line a baking sheet with parchment paper. Lay the pie crust on the parchment paper. Spread the fig jam on the crust, leaving a 2-inch clean border around the edge. Arrange the plums on top of the jam. Fold the crust's edge inward, pleating as needed; leave the center of the tart exposed. Press the dough lightly to seal.
Whisk the egg with 1 tablespoon water in a small bowl; brush the egg wash on the dough and sprinkle with the sugar. Bake until the crust is cooked through and golden brown, about 35 minutes. Serve warm with ice cream, if desired.

Tips:

Make sure the plums are ripe and sweet. Unripe plums will be sour and tart, and they won't have as much flavor.
Use a variety of plums for a more complex flavor. You can use red, black, or yellow plums, or a combination of all three.
If you don't have a pastry brush, you can use a spoon to spread the egg wash over the crust.
Be careful not to overcook the tart. The crust should be golden brown and the plums should be slightly softened, but still hold their shape.
Serve the tart warm or at room temperature. You can also top it with whipped cream or ice cream.

Conclusion:

This open-faced plum tart is a delicious and easy-to-make dessert that's perfect for any occasion. The sweet and tart plums are perfectly complemented by the flaky crust, and the egg wash gives the tart a beautiful golden brown color. Whether you serve it warm or at room temperature, this tart is sure to be a hit with your family and friends.