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    Plum and Apple Puff Pastry Tart

    Published: Oct 12, 2012 / 30 Comments

    10.4K shares
    • Facebook23
    Recipe Print

    Plum and Apple Puff Pastry Tart - easy, French-style dessert that you can easily make with the store-bought puff pastry sheets.

    plum and apple tart, pie, puff pastry

    This is that puff pastry dessert I was talking about earlier this week, when I got carried away baking puff pastry goodies for Weekend Cook and Tell Event at SeriousEats.com. Just like anything with puff pastry, this Plum and Apple Puff Pastry Tart recipe is very easy: slice the fruit, assemble and bake. Plum and apple tart that you see on these photos is a very light and fluffy dessert concoction. No rich chocolate this time. Enjoy it with a cup of hot tea and a scoop of ice cream!

    plums and applies
    plums and brown sugar
    apples and plums
    plums and apples on puff pastry sheet
    plums and apples on puff pastry sheet 1
    plum and apple tart puff pastry 4

    plum and apple tart puff pastry 5

    plum and apple puff pastry tart
    4.91 from 10 votes

    Plum and Apple Puff Pastry Tart

    Just like anything with puff pastry, this recipe is very easy: just get all the fruits together, slice them up, assemble and bake.  Delicious Plum and Apple Puff Pastry Tart!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Cuisine French
    Servings 8 people
    Calories per serving 234 kcal
    Author: Julia

    Ingredients

    • 1 sheet puff pastry
    • 2 plums
    • 2 apples
    • 2 tablespoons brown sugar
    • 2 tablespoons brown sugar
    • 1 egg for egg wash
    • 1 tablespoon confectionery sugar for serving

    Instructions 

    • Preheat oven to 415 F. Defrost 1 sheet of puff pastry for about 40 minutes until just soft. Don’t let puff pastry sheet get too warm and put it in the refrigerator if you’re not using it right away after 40 minutes of defrosting.
    • Core and peel apples, slice them thinly. Remove the pits from the plums, and slice them thinly.
    • In a bowl with apples, add 2 tablespoons brown sugar and let sliced apples sit for 5-10 minutes to get all juicy.
    • In a separate bowl, add 2 tablespoons brown sugar to sliced plums and let plums sit for 5-10 minutes to release their juices.
    • Line baking sheet with parchment paper. You don’t have to grease parchment paper.
    • Beat 1 egg in a small bowl until well blended. Brush puff pastry sheet with egg wash, especially the edges. Line apple slices and plum slices (apple slice, plum slice, apple slice, plum slice and so on) in a straight line along the puff pastry sheet. Make sure not to fill the whole space of puff pastry, so that you have extra space around the edges for puff. You should have 3 rows as shown on the photo
    • Bake for 20 minutes until pastry puffs up along the edges. To serve, sprinkle with sifted powdered sugar.

    Notes

    This recipe is for 1 whole sheet of puff pastry. Each package usually has 2 sheets.

    Nutrition

    Nutrition Information
    Plum and Apple Puff Pastry Tart
    Amount per Serving
    Calories
    234
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    20
    mg
    7
    %
    Sodium
     
    86
    mg
    4
    %
    Potassium
     
    100
    mg
    3
    %
    Carbohydrates
     
    28
    g
    9
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    110
    IU
    2
    %
    Vitamin C
     
    3.6
    mg
    4
    %
    Calcium
     
    14
    mg
    1
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    More puff pastry recipes:

    [catlist name=Puff-Pastry numberposts=-1 excludeposts=this]

    « Dark Chocolate Bundt Cake with Cognac-Soaked Sour Cherries
    Pan-Seared Fillet Mignon Steak with Red Wine Mushroom Sauce »
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Hilary Sharman

      December 02, 2022 at 3:46 am

      CAN I USE COOKING APPLES FOR THIS RECIPE rather than eating apples-looks delicious!

      Reply
      • Julia

        December 05, 2022 at 10:32 pm

        Hilary, yes, you can definitely use cooking apples. There is sugar in the recipe so it will sweeten them a bit.

        Reply
    2. desAnges Cruser

      September 24, 2019 at 11:01 am

      This is sweet and easy - but my baking time at 415 degrees was under 15 minutes. Any recommendations for storing? Freezing? Thanks!

      Reply
      • Julia

        September 28, 2019 at 1:27 pm

        Best way to store this tart is refrigerated in an air-tight container. You can also freeze it, using freezer bags.

        Reply
    3. Audrey Sharp

      February 18, 2019 at 9:22 am

      Would it work to line the pastry with a thin layer of marzipan before arranging the fruit on top? Will it cook ok?

      Reply
    4. Leslie

      September 11, 2015 at 2:33 pm

      Do you think this would be good drizzled with caramel sauce on top of the fruit?

      Reply
    5. Suzette

      December 08, 2013 at 9:49 pm

      This tart looks so simple and delicious! I have a question about the ingredients as you have brown sugar listed twice. :))

      Reply
      • Julia

        December 19, 2013 at 2:54 pm

        Hi, Suzette! I am adding 2 tablespoons of brown sugar to the bowl with sliced apples, and then I mix another 2 tablespoons of brown sugar in a separate bowl with sliced plums, that's why there are 2 tablespoons listed twice. Of course, it could've been easier just to list 4 tablespoons in one line, LOL! 🙂

        Reply
    6. Chung-Ah | Damn Delicious

      October 10, 2013 at 9:27 pm

      Such a gorgeous tart - pinned!

      Reply
    7. Gomo | cHowDivine

      October 22, 2012 at 8:02 pm

      This is such a pretty tart! The red of the plum is so vibrant. And I love the simple recipe.

      Reply
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