I’m on a tart kick and I can’t seem to stop. I know—it’s a little out of control.
Has pregnancy made me more predictable? Maybe a little.
This will be the last tart post for now. Truly. The last one—promise.
I’ve shared a bunch of tarts lately: a salty heirloom tomato and whipped feta tart, beet and goat cheese tarts, and these plum tarts. I even made a ginger peach galette that’s basically a giant tart. I might be slightly obsessed.
I’m dangerously close to making a chocolate fudge and pistachio tart next, but I’ll spare you—maybe not myself, though.
Okay, seriously: this is the last one for a bit. Although I’ve been going a little plum-crazy, so you might still see more plum recipes. Oops.
These are so good. The idea came from a recent food magazine and it was irresistible—puff pastry, ripe plums, browned butter and a sprinkle of sea salt. That’s it: embarrassingly simple and utterly delicious.
If you like puff pastry, this is your dream: flaky pastry that puffs and browns, sweet-tart plum slices tossed with a touch of sugar, and nutty brown butter to finish. It feels a little fancy but takes almost no effort. You could make your own puff pastry if you want to be ambitious, but store-bought works perfectly here.
These tarts are perfect for a casual holiday or a weekend gathering. Make a big sheet, slice it into squares, and watch everyone dive in. They’re also a welcome change when you want dessert that highlights fresh fruit but feels indulgent—definitely not just “fruit.”
For now, my menu may swing from delicate pastries to intensely chocolate-and-bacon-covered desserts—so expect a little of both. But next time you need a simple, impressive dessert for guests, try these plum tarts.
Black Plum Tarts with Brown Butter and Sea Salt
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Ingredients
- 1 sheet puff pastry, thawed
- 1 egg + 1 teaspoon water, beaten
- 3 black plums, thinly sliced
- 2 tablespoons sugar
- 3 tablespoons butter, browned
- 1/2 teaspoon coarse sea salt
Instructions
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Preheat the oven to 425°F. Place the puff pastry sheet on a nonstick baking sheet and brush it with the egg wash.
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Slice the plums evenly and toss them in a bowl with the sugar. Let sit for 5 minutes, then arrange the slices in clusters of three or four on the pastry in a tic-tac-toe pattern so the sheet is easy to cut after baking. Drizzle some of the brown butter over the plums.
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Bake 20 to 25 minutes, until the pastry is puffed and golden. When they come out of the oven, drizzle the remaining brown butter over the tarts and sprinkle with sea salt. Slice into squares and serve immediately.
Notes
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I appreciate you so much!
Fridays are meant for brown butter!