This luscious free-form tart can be filled with any seasonal fruit.

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Ingredients

For the Crust
For the Filling

Directions

Instructions Checklist
  • Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.

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  • Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.

  • Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.

  • Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.

  • Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.

Cook's Notes

Note: Filling often bubbles out through small openings in the edge of the crust during baking, so don't worry if a little juice ends up on the baking sheet; line it with foil for easy cleanup.

Reviews (13)

129 Ratings
  • 5 star values: 17
  • 4 star values: 32
  • 3 star values: 51
  • 2 star values: 23
  • 1 star values: 6
Rating: 5 stars
09/22/2019
Absolutely wonderful. I added grated lemon rind, a tsp. of vanilla and a Tbsp of fresh grated ginger. Used a combo of figs and plums. Will make again, trying other fruit and spice combos- maybe a layer of almond paste of the bottom of the fruit.
Rating: 2 stars
07/27/2017
Made this today. Fruit was very juicy, caused the crust to fall apart when baking. Probably will taste good, but will use my pie crust recipe next time. Questioned the cornmeal. Should've paid attention to my thought on that and used my own crust recipe.
Rating: 5 stars
09/01/2013
I made this tart for a family gathering. My husband and son-in-law both raved. I enjoyed making the tart. The directions were clear, the ingredients were all on hand and the preparation very simple. My result was attractive and delicious. At the insistance of my family (especially my husband) I will be making this recipe again. It rated a 5 in our home.
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Rating: 5 stars
06/20/2013
Everyone in my family loves this recipe. We have a plum tree and my daughters look forward to ripe fruit just so I will make this tart! If you have trouble finding fine corn meal, put regular corn meal in your food processor. It works really well! We serve it with homemade vanilla ice cream. Yum!
Rating: Unrated
09/19/2012
I love this recipe so much, that when I couldn't find it, I went looking for it on the internet. I'm sure there are other plum tart recipes out there, but this is the one my daughter requested for her birthday. Really good!
Rating: 4 stars
09/18/2012
Really good. I used whatever plums I had on hand from the Farmer's Market that morning. I will try to find fine ground corn meal, the medium I had was a bit gravely. Still, very good and plan to make this again.
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Rating: 5 stars
08/16/2012
The best rustic tart ever.....crust is perfect....easy to roll out [I rolled on parchment, directly over a 14" pizza sheet] and used a small Italian wooden pizza rolling pin. The crust doesn't get soggy either. I used 4 black plums/4 nectarines........so simple/so perfect! BTW, mmsrjs....rustic just means not formed in a particular manner, as in a pie tin or tart pan ---- it's just free form!
Rating: 5 stars
08/16/2012
The best rustic tart ever.....crust is perfect....easy to roll out [I rolled on parchment, directly over a 14" pizza sheet] and used a small Italian wooden pizza rolling pin. The crust doesn't get soggy either. I used 4 black plums/4 nectarines........so simple/so perfect! BTW, mmsrjs....rustic just means not formed in a particular manner, as in a pie tin or tart pan ---- it's just free form!
Rating: Unrated
10/07/2011
altered the recipe a bit to make it vegan and it turned out great and delicious! looked just like the photo!
Rating: Unrated
09/02/2011
Easy and delicious dessert!!
Rating: Unrated
08/24/2010
Excellent! I used blue plums
Rating: Unrated
01/12/2008
SINCE I'M NOT A BAKER, THIS TURNED OUT BEAUTIFUL, COURSE I DON'T KNOW THE DIFFERENCE FROM RUSTIC OR OTHERWISE. WAS VERY GOOD. DEFINATELY A KEEPER RECIPE
Rating: Unrated
11/14/2007
Mine looked NOTHING like the photograph (as it was a bit MORE rustic...), but it was delicious!