Gluten-Free Rustic Plum Tart
This easy gluten-free tart is a simple yet elegant summer dessert. Made with a soft, tender crust and juicy fruit filling, it’s perfect for summer gatherings or a seasonal treat. The recipe is easy to prepare, and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Best gluten-free plum dessert ever!
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About this summer fruit tart
This gluten-free plum tart is made with fresh plums and is delicious. It’s a simple and easy summer dessert that always looks great on the table. For more stone fruit desserts, here is the link to this popular peach galette.
The soft and buttery crust mixed with the sourness of the fresh, juicy plums is amazing. Perfect gluten-free plum recipe for summer gatherings, potlucks, or as a seasonal treat. You can serve it cold or warm (highly recommend!), with whipped cream or a scoop of vanilla ice cream.
Ingredients
The main ingredients for this recipe are:
- Flour: gluten-free all-purpose flour.
- Powdered sugar: for the crust and to sprinkle the tart (optional).
- Butter: cold unsalted butter.
- Egg: room temperature egg is better.
- Plums: fresh ripe plums, but firm, they must keep their shape. You don’t need to peel them; plum skins soften during baking and add colour and flavor to the tart.
- Sugar: white or brown granulated sugar.
How to make GF Easy Plum Tart
For the crust:
Food processor: Place gluten-free all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump.
By hand: place GF all-purpose flour, powdered sugar, and salt in a medium bowl. Add the diced cold butter and integrate with your fingers or a dough cutter. Add the egg and mix until just beginning to clump.
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 the oven to 350ºF (180°C). Lightly grease a round 9-inch tart pan with a removable bottom, if possible.
Remove the dough from the refrigerator and let it soften for at least 5 minutes. Roll out the dough with a rolling pin on a lightly floured (GF flour) counter and then transfer to the prepared pan.
Arrange the sliced plums over the batter in a circle. Sprinkle with 3 tablespoons of white or brown sugar and place 3-4 butter slices on top.
Cook for 40 minutes. Keep in mind that all ovens are different.
Sprinkle with powdered sugar and serve warm with whipped cream or a scoop of vanilla ice cream (optional).
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. You can also freeze it in aluminium foil, an air-tight container, or a freezer bag.
Baking tips
- Plums: Fresh plums, ripe but firm, need to keep their shape while baking. Do I need to peel the plums? No, the skin softens during baking and adds colour and flavor to the tart.
- Sweetness: adjust sweetness to taste with fewer or more tablespoons of sugar.
Variations
- Fruit: replace the plums with other stone fruit, like fresh peaches or apricots.
- Berries: add blueberries or raspberries to the plum filling for more flavor and colour.
- Dried fruit: sprinkle the tart with chopped toasted walnuts, pecans, or almonds.
- Baking pan: you can make individual tarts in tartlet pans 4 1/2 inches (11,5cm) in diameter. You should get about 6 tartlets. They look great!
- Spiced tart: add ground cinnamon, nutmeg, cardamom, or ginger for a strong flavor.
- Crumble: top the tart with crumble for crunchiness.
Serving suggestions
- Whipped cream: fresh whipped cream.
- Ice cream: a scoop of vanilla ice cream pairs very well, especially if you serve it warm.
- Powdered sugar: Sprinkle the tart with powdered sugar.
For more plum desserts
- Plum crisp.
- Rice pudding with plum compote.
- Vanilla cream with plum compote (Glass dessert).
- Plum compote.
Gluten-Free Rustic Plum Tart (Easy & Juicy)
Ingredients
- 2 cups gluten-free all-purpose flour (240g)
- 2/3 cup powdered sugar (100g)
- Pinch of salt
- 1/2 cup unsalted butter (113g), cooled and diced
- 1 egg, room temperature
- 10/12 fresh plums, sliced
- 3 tablespoons granulated sugar
- 1 tablespoon diced butter
Instructions
For the crust:
- Food processor: Place gluten-free all-purpose flour, powdered sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump.
- By hand: place GF all-purpose flour, powdered sugar, and salt in a medium bowl. Add the diced cold butter and integrate with your fingers or a dough cutter. Add the egg and mix until just beginning to clump.
- 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 the oven to 350ºF (180°C). Lightly grease a round 9-inch tart pan with a removable bottom, if possible.
- Remove the dough from the refrigerator and let it soften for at least 5 minutes. Roll out the dough with a rolling pin on a lightly floured (GF flour) counter and then transfer to the prepared pan.
- Arrange the sliced plums over the batter in a circle. Sprinkle with 3 tablespoons of white or brown sugar and place 3-4 butter slices on top.
- 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 or a scoop of ice cream (optional)