Gluten-Free Plum Tart
Super easy and fresh recipe for a gluten-free plum tart or galette. It’s delicious, served cold or warm, with whipped cream. Perfect to share with family or friends!
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About this recipe
Fruit desserts never fail! This gluten-free plum tart is super easy to make and takes less than 10 ingredients.
The soft and buttery dough mixed with the sourness of the fresh warm plums and the whipped cream, is delicious!!
It’s perfect to share at a family or friends table. You can serve it cold or warm (highly recommend warm!), with whipped cream or a scoop of vanilla ice cream.
If you love plums, here is the link for a GF plum crisp. Super easy to make and if you make it in a big dish is perfect to share at a table.
Ingredients
The main ingredients for this recipe are:
- Flour: gluten-free all-purpose flour.
- Powdered sugar: use it for the batter and sprinkle it.
- Butter: unsalted cold butter.
- Egg: room temperature egg is better.
- Plums: ripe fresh plums.
- Sugar: white or brown granulated sugar.
How to make GF Plum Tart
In a food processor place gluten-free all-purpose flour, powdered sugar, and salt. Add the diced cold butter and process until crumbs form. Add the eggs and process until just begin to clump. You can also make the dough by hand.
Take the dough out of the processor and finish joining it. Cover and let it rest in the refrigerator for at least 1 hour.
Preheat oven to 350ºF (180°C).
Remove the dough from the refrigerator and allow it to soften for at least 5 minutes.
Stretch the dough with a floured (GF) rolling pin and place it on a lightly 9-inch pie dish.
Arrange the sliced plums over the batter in a circle. Sprinkle with 2 tablespoons of white or brown sugar and butter slices.
Cook for 40 minutes. Keep in mind that all ovens are different.
Sprinkle with powdered sugar and serve warm with whipped cream.
Storing
Store the tart covered in the refrigerator for up to 4/5 days. Leave it at room temperature for 15 minutes before serving or, better, warm it in the oven. I don’t recommend freezing it, it’s not the same.
Serving suggestions
- Whipped cream: fresh whipped cream.
- Ice cream: a scoop of vanilla ice cream, especially if you are going to serve it warm.
- Dried fruits: sprinkle with toasted chopped almonds or walnuts.
Variations
- Fruit: replace the plums with fresh ripe peaches. You can also add some berries to the plums.
- Mold: you can make the tart in individual tartlet pans 4 1/2 inches (11,5cm) in diameter. You should get about 6 tartlets.
For more recipes with plums
- Plum crisp.
- Rice pudding with plum compote.
- Vanilla cream with plum compote (Glass dessert).
- Plum compote.
Plum Tart (Gluten Free)
Ingredients
- 2 cup gluten-free all-purpose flour (240gr)
- 2/3 cup powdered sugar (100gr)
- Pinch of salt
- 1/2 cup unsalted butter (113gr) cooled and diced
- 1 egg room temperature
- 10/12 fresh plums
- 2 tablespoons granulated sugar
- 1 tablespoon diced butter
Instructions
- In a food processor place gluten-free all-purpose flour, powdered sugar, and salt. Add the diced cold butter and process until crumbs form. Add the eggs and process until just begin to clump. You can also make the dough by hand.
- Take the dough out of the processor and finish joining it. Cover and let it rest in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (180°C).
- Remove the dough from the refrigerator and allow it to soften for at least 5 minutes.
- Stretch the dough with a floured (GF) rolling pin and place it on a lightly 9-inch pie dish.
- Arrange the sliced de plums in a circle over the batter. Sprinkle with 2 tablespoons of sugar and butter slices.
- Cook for 40 minutes. Keep in mind that all ovens are different.
- Let cool before removing. Sprinkle with powdered sugar and serve warm with whipped cream.
Notes
- Store the tart covered in the fridge for up to 4/5 days. Leave it at room temperature for 15 minutes before serving or, better, warm it in the oven.
