Plum and Apple Puff Pastry Tart – easy, French-style dessert that you can easily make with the store-bought puff pastry sheets.
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!
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!
- 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
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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.
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Core and peel apples, slice them thinly. Remove the pits from the plums, and slice them thinly.
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In a bowl with apples, add 2 tablespoons brown sugar and let sliced apples sit for 5-10 minutes to get all juicy.
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In a separate bowl, add 2 tablespoons brown sugar to sliced plums and let plums sit for 5-10 minutes to release their juices.
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Line baking sheet with parchment paper. You don’t have to grease parchment paper.
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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
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Bake for 20 minutes until pastry puffs up along the edges. To serve, sprinkle with sifted powdered sugar.
This recipe is for 1 whole sheet of puff pastry. Each package usually has 2 sheets.
More puff pastry recipes:
- Chicken and Spinach in Puff Pastry
- Strawberry Apple Tarte Tatin
- Rugelach with Pecan and Raisin Filling
- Cinnamon apple puff pastry turnovers
- Halloween Mummy Pastries with Apples and Pears
- Pumpkin Puff Pastry Tart with Apple-Cranberry Stuffed Crust
- Puff Pastry Pizza with Mushrooms and Bell Peppers
- Butternut Squash Turnovers Recipe
This is sweet and easy – but my baking time at 415 degrees was under 15 minutes. Any recommendations for storing? Freezing? Thanks!
Best way to store this tart is refrigerated in an air-tight container. You can also freeze it, using freezer bags.
Would it work to line the pastry with a thin layer of marzipan before arranging the fruit on top? Will it cook ok?
Do you think this would be good drizzled with caramel sauce on top of the fruit?
This tart looks so simple and delicious! I have a question about the ingredients as you have brown sugar listed twice. :))
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! 🙂
Such a gorgeous tart – pinned!
This is such a pretty tart! The red of the plum is so vibrant. And I love the simple recipe.