I know, it’s another dessert recipe from me but you need to make this plum tart this week. It is the week after Easter and I’m sure you are still busy catching up with friends and family these school holidays.  This recipe is a bonus treat that you might like to make for everyone.

Plum Tart

Plum Tart


  • 2 sheets puff pastry, just thawed
  • 2 Tbsp caster sugar
  • 825g tin whole plums in juice
  • 2 Tbsp cornflour
  • 1 egg, lightly beaten
  • Raw sugar to sprinkle on top


  1. Preheat oven to 200 degrees C. Grease a 20cm pie dish.
  2. Line pie dish with one sheet of pastry, trim to suit.
  3. Bake for 10 min or until almost cooked. Once out of the oven use a spatula to flatten the pastry where it has puffed up.
    Make the filling
  1. Drain the juice from the tin of plums into a saucepan. Add cornflour and caster sugar.
  2. Place saucepan onto medium heat and whisk until sauce is smooth and thick.
  3. Meanwhile, chop plums and remove seeds. Spread chopped plums out over partly cooked pastry base.
  4. Pour thick sauce over the top and spread evenly.
  5. Cut heart shapes out of second puff pastry sheet and arrange over tart.
  6. Brush pastry hearts with beaten egg.
  7. Sprinkle tart with raw sugar.
  8. Bake 15-20 minutes or until top is puffed and golden.
  9. Remove from oven and either serve immediately or allow to cool, then refrigerate or freeze until required.

This year I made this plum tart before Easter and froze it, just like I did with the raspberry brownie bites. The plum tart is a delicious dessert that was so nice to thaw and reheat on a day that didn’t allow me time to make a fancy dessert. After I had made the tart I just left it in the pie plate it was cooked in, waited until it had cooled completely before covering with 2 layers of cling wrap.  Once wrapped so that it was airtight, it was ready to go into the freezer.

One of the things I really like about this plum tart is that it’s comfort food, yet isn’t heavy and over filling. You can serve it with ice cream, cream or custard.  In hot weather you could serve this tart cold, straight from the fridge (not freezer!).  I also like that it uses tinned plums, so can be made at any time of year.

For best results…

Thaw in the fridge overnight. The next day, remove all cling wrap before placing in a 180 deg C oven for around 30 minutes or until reheated to your liking.  Reheating in the oven ensures the crust and top retain their crispness.

Plum tart

I hope you enjoy this tart.  It was a huge hit at our house after a big afternoon at the footy.  It was so good to come home to a delicious dessert like this! Let me know if you make this one.

Trina xx

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