I had some Italian plums I’d bought with the vague idea of making one of various recipes for a plum cake or a torte, or even mini pies. But, I (naturally) wanted something smaller, didn’t have the right pan, and I didn’t have the patience for lots of little crusts and fillings. Stumped, I stared at my bookshelf and thought, hey there’s a Pierre Franey cookbook I haven’t opened in a while. That’s silly. And lo and behold, there was an easy plum tart recipe inside. One pan, one crust, and no fiddly time-consuming individual filling. Plus, you only have to chill the crust for a few minutes, rather than hours. Less wait time. Perfect!
So, I cut the ingredients in half, and got myself an easy delicious dessert. It requires no special tart pan and there’s no need to run to the store for non-standard or expensive ingredients (like puff pastry). My ordinary six-inch baking pan worked just fine. I used Italian plums (the oblong kind), but ordinary, round plums would work too.
Easy Plum Tart Recipe for One
An easy -to -make French plum tart that's sized for one and doesn't require special equipment or ingredients.
*Note that the full original recipe called for 3T of water. But that never seemed to be enough. I made a full recipe on a few occasions and repeatedly found I needed 5-6 T of water. So, start with 2T and add more if needed. Other recipes I checked seem more in line with 5 or 6T of water. In addition, the original also called for 6T of sugar (too sweet). I can't help but wonder if the two measurements got reversed!
- 3/4 C plus 1 T flour, divided
- 5 T cold butter, cut up into small pieces
- 2-3 T cold water, preferably from the fridge*
- 3 T sugar, divided
- 4-5 Italian plums (or 3 standard round plums)
- Preheat the oven to 375 degrees.
- If you have a food processor, add 3/4 C of flour, 3T of the chopped up butter, and the water into the bowl. Add 1 1/2 tsp. of the sugar and the cold water. Process that all together for about 30 seconds. If you don't have a food processor, put everything in a medium-size bowl and combine it with a pastry blender. If you don't have a pastry blender, use two knives. Without the food processor it will take a minute or two to combine. Once the dough comes together and forms a ball, remove it.
- Flour a board and a rolling pin. Place the ball of dough on the floured board and roll it out. It should be about 6 or 7 inches wide and 1/4 inch thick.
- Butter and flour a six-inch baking dish.
- Drape the dough over the rolling pin and place it in the baking dish. Trim off any excess dough.
- Put the whole thing in the fridge and let it cool for about 10-15 minutes.
- Once the dough has cooled, remove the dish from the fridge.
- Cut the plums in half or thirds (depending on size) lengthwise. Arrange them over the dough with the skin facing up.
- Mix together the remaining 1 T of the flour and and remaining 2T and 1 1/2 tsp of sugar and sprinkle it over the plums. Then top it with the rest of the butter.
- Put the dish in the oven and bake for 40 minutes.
Easy Plum Tart Recipe for One Substitutions and Variations
- Experiment with different fruits: try it with sliced apples and some cinnamon, or use sliced pears, cinnamon, and ginger
- Replace 1 T of flour with 1 T of ground almonds
- Sprinkle sliced almonds on top of the tart
- Brush the crust with egg for a beautiful shine
- Or, try some heavy cream or milk on the edges to make it golden brown
Tools for This Recipe