Gluten-Free Rustic Plum Tart (Easy & Juicy)
This easy gluten-free rustic tart is a simple yet elegant summer dessert. Made with a soft and tender crust and juicy fruit filling, it’s perfect for summer gatherings or as 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!
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)
Notes
Store the tart covered in the refrigerator for up to 4 days. Leave it at room temperature for 15 minutes before serving or warm it in the oven.