Plum Cherry Autumn Tart
Prep time
Cook time
Total time
Simple, stunning and absolutely delicious. Perfect for Autumn or a holiday table.
Recipe type: Dessert
Cuisine: American, French
Serves: 6-8
  • 6 large plums, thickly sliced (use more if needed)
  • ⅓ cup Sugar
  • ⅓ cup All natural cherry preserves
  • 1½ teaspoons Pure vanilla
  • ¼ teaspoon Allspice
  • 1 tablespoon All purpose flour
  • 1 Large egg
  • Crystal sugar
Pie crust
  • 1⅓ cup All purpose flour
  • ½ cup Unsalted, cold butter
  • 2 teaspoons Salt
  • ⅛ teaspoon Almond extract
  • 1 teaspoon water (if needed)
  1. In a large bowl combine plumbs, sugar, vanilla, cherry preserves and allspice.
  2. Stir gently and set aside for 30-45 minutes, stirring occasionally.
  3. While the fruit sets; combine the flour and salt in a bowl and whisk.
  4. Break the butter into small pieces and using your fingers, rub into the flour until it resembles large cornmeal.
  5. Add the almond extract and combine.
  6. Add water a little at a time if needed, to form a soft ball.
  7. Flour a rolling surface and roll the dough into a 12 inch circle.
  8. Drain the plums, reserving the juice.
  9. Add the plums to the center of the crust leaving a 3 inch edge.
  10. Beat the egg in a separate bowl.
  11. Fold the edge of the crust towards the center and over the plums pleating with a little egg as you go. There should be an opening in the center about 5-6 inches in diameter.
  12. Place the tart on a parchment lined baking sheet.
  13. Brush with reamining egg and sprinkle crust with copious amounts of crystal sugar.
  14. Bake for 45 minutes or until crust is golden brown.
  15. While the tart bakes, pour the reserved juice into a small sauce pan and stir with ½ teaspoon of cornstarch. Cook over medium heat until it begins to thicken.
  16. Remove from heat to cool and thicken up further.
  17. Cool the tart on a wire rack 15-20 minutes.
  18. To serve drizzle the sauce over the tart and serve plain or with whipped cream or vanilla ice cream.
To save time, a pre-made crust from the freezer section of your grocer would work perfect.
Recipe by The Butter Dish at