This Plum Tart Recipe (Gluten Free) is made with little sugar plums. Who knew sugar plums weren't regular purple plums dipped in sugar? I didn't!
This Plum Tart Recipe is a summer delight.
When I found some little sugar plums at the local Mennonite grocery store, I had to buy some. The tiny plums are so beautiful, I knew they would be tasty. And with a name like "sugar plums," you can bet they are sweet. In fact, they are much sweeter than regular plums. We ate a few and Don made us a super good gluten-free Plum Tart.
Don, the pie maker in our family, used our Sweet Gluten Free Pie Crust as the basis for the crust and had fun looking through all our cookbooks to figure out just how to make a plum tart. He got his best suggestions from our Larousse Gastonomique (affiliate link) book, "The World's Greatest Culinary Encyclopedia," one of our favorite cookbooks. One tip was to add egg to the crust. It especially helps if the crust is gluten free.
What You Need
You will need a bowl, wire whisk, measuring cups and spoons, a pastry cutter, a pie or tart plate, sharp paring knife, and a fork. If you prefer, you can make little tarts using individual tart pans with removable bottoms (that's the easiest way!). And instead of regular sugar, you'll need caster sugar (superfine baking sugar).
Plum Tart Recipe (Gluten Free)
Gluten Free Plum Tart
- 1½ Cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour or another gluten free flour
- 2 tablespoons granulated sugar
- ½ teaspoon sea salt
- 7 tablespoons cold butter for vegan, use Crisco
- 4-6 tablespoons cold water put an ice cube in the water while preparing the ingredients
- 1 egg beaten
- 1 teaspoon apple cider vinegar
- Nonstick cooking spray
- 6 tablespoons super fine sugar AKA Caster sugar or baking sugar
- 12 sugar plums cut in half and pitted, may need more or less plums depending on size
- ½ cup apricot jam
- Preheat oven to 375°F.
- By hand, whisk together flour, sugar and salt.
- Add in the cold butter or Crisco in small pieces.
- Using a pastry cutter, mix until well combined. It will be dry and crumbly.
- Add the beaten egg, apple cider vinegar and a couple of tablespoons of cold water.
- Blend until the dough comes together, adding more water—1 tablespoon at a time—as needed.
- The dough should not be sticky and should hold together when pressed.
- Spray a 10-inch pie plate (or two smaller tart pans) with baking spray.
- Do not roll out the dough. Instead, press the dough into the pie plate, working it slowly up the sides of the plate.
- Prick bottom of crust with a fork and place pie crust in the refrigerator until you are ready to use it.
- If you are not using the crust within an hour, cover it with plastic wrap to hold in the moisture.
- Fill the crust with pie weights or dry beans to prevent shrinkage and bake the pie crust at 375°F for approximately 15 minutes or until crust is lightly browned.
- Let cool to room temperature before filling.
- Preheat oven to 400°F.
- Sprinkle 3 tablespoons of super fine sugar over the crust.
- Place the plums, outside (round part) down, so the cut side is up, in one layer over the crust, covering it entirely.
- Sprinkle remaining 3 tablespoons of sugar over the plums.
- Bake at 400°F for about 30 minutes until the filling is thick and bubbly, and the crust edge is golden brown.
- Remove the tart from the oven to cool.
- When lukewarm, spread the apricot jam over the top of the pie.
- Refrigerate about 30 minutes to set.
Recipe Nutrition Information
This recipe is GF, DF, NF, SF, CF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop August 30, 2020 and updated August 10, 2020.