Three Ingredient Plum and Almond Tart

Nothing says summer like juicy, ripe plums! There’s something so deliciously rustic about baked fruit, and this Three Ingredient Plum and Almond Tart is no exception! With ruby red plums, creamy marzipan and a puff pastry shell, I can practically hear the crunch just thinking about it!

• Save

I mean, just feast your eyes on those crispy edges and fruity, custardy centers! This awesome recipe takes no time at all to prep and is an elegant way to end your evening meal. It also makes a great snack for afternoon tea or coffee! The best part is the combination of flaky pie pastry and the creamy, fruity center of the tart.

If you still aren’t convinced, try making this for your next BBQ this summer and see how these delectable squares magically disappear! Did I mention they’re also great served cold with ice cream?

INGREDIENTS IN THIS PLUM ALMOND TART

You’re going to love how effortless and quick this tart recipe is to make! Here’s everything you’ll need to make it:

• Puff pastry: We’re using puff pastry here to keep this dessert as easy as it can get. Plus, that crunch is unmatched!
• Red plums: Red plums have a sweeter, fruitier flavor than the black variety, and that ruby red color looks stunning against the golden crust.
• Marzipan: Made from sugar and ground almonds, the intense almond flavor from marzipan makes it the perfect accompaniment to the plums. \

CHOOSING PERFECT PLUMS FOR BAKING

Stone fruit are an excellent choice when it comes to baking, as they tend to hold their shape well and their flavor integrity is pretty consistent baked or cooked. This time of year, plums are in season! Both red and black plums will be stocked on produce shelves, but how to pick the right kind of plum?

Look for plums that are not rock hard- there should be a little give when you press on them. This means they will be at their sweetest and juiciest.

A hard plum is a sour plum, while a plum that is too soft is likely going bad and should be avoided unless making jams or jelly.

CAN I MAKE THIS PLUM TART GLUTEN FREE?

Yes! If you have a gluten sensitivity you can absolutely replace the puff pastry with a gluten free version. You can opt for store bought, or if you want a weekend project, I highly recommend this gluten free puff pastry recipe from The Loopy Whisk!

WHAT ABOUT A DIFFERENT FRUIT OR FILLING?

This tart is such a great dessert option because you can practically make it with any combination of fruit and fillings! A great substitute for marzipan is almond cream, and sliced peaches or nectarines make this tart an absolute stunner.

Here are some flavor combinations that would really shine in this 3 ingredient tart!

• Sliced peaches and almond cream
• Sliced apples and cinnamon vanilla custard
• Sliced figs with ricotta and honey
• Blueberries with lemon curd and ricotta

AMAZING PLUM ALMOND TART IN 4 SIMPLE STEPS

1. Prep your pastry: Thaw your puff pastry and roll it out into a 9″ x 13″ rectangle.
2. Make your marzipan: Dust a countertop with confectioner’s sugar and roll out your marzipan into a rectangle a little smaller than the crust.
3. Pile on the toppings: Place the marzipan rectangle onto the pastry, then top with plum slices.
4. Bake: Bake the tart at 400F for 12-15 minutes until the puff pastry is golden brown. Let the tart cool for a couple of minutes before slicing and enjoying!

THREE INGREDIENT PLUM AND ALMOND TART RECIPE

INGREDIENTS 

• 1 sheet puff pastry, thawed
• 4 red plums
• marzipan (almond paste)
• 3 tbsp confectioner’s sugar or icing sugar, optional
• 1 large egg, optional

INSTRUCTIONS 

• Preheat the oven temperature to 400F / 200C. Line a 9″x13″ baking sheet with greaseproof paper.
• Wash the plums and dry thoroughly. Cut the plums in half and remove the pit. Slice plums into 1/4 inch slices. Set aside.
• On a clean, dry surface, roll out the puff pastry into a roughly 9″ x 13″ rectangle. Trim overhang if desired. For a more rustic look, leave the edges uneven! Wrap leftover pastry in plastic wrap and keep refrigerated for another use.
• Place the pastry on the prepared baking sheet.
• Using a sharp knife, carefully cut a thin border about 1-2 inches away from the edge of the pastry, taking care not to cut all the way through. When the tart bakes, this will create a tart shell.
• Prepare the almond filling. On a clean, dry surface, dust some powdered sugar to keep the marzipan from sticking. Dust a rolling pin with powdered sugar as well.
• Using the rolling pin, gently roll of the marzipan into a rectangle until it is roughly the same size as your puff pastry base. 
• Lift the marzipan up and carefully lay it on top of your prepared pastry. Arrange the plum slices on top of the almond filling. 
• Separate the egg yolk from the egg white. Add a teaspoon of water to the egg yolk and whisk to form an egg wash. Brush the egg wash evenly along the pastry border.
• Bake the plum tart for 15 minutes until the puff pastry is risen and golden brown. The edges will puff up to form a tart crust, while the plum and marzipan center will act like pie weights, keeping the tart even. 
• Remove the tart from the oven and cool for a couple of minutes. Cut into even squares and dust with remaining powdered sugar  (optional).

IF YOU LIKED THIS RECIPE THEN CHECK OUT THESE OTHER EASY DESSERTS:

• EASY NO CHURN RHUBARB BUTTERMILK ICE CREAM
• FRESH STRAWBERRY GREEK YOGURT SNACKING CAKE
• EASY GREEK YOGURT ALMOND CAKE
• AMISH CHERRY PIE WITH NEVER-FAIL PIE CRUST
• PEACH BRIOCHE CINNAMON ROLLS WITH ALMOND ICING
• NO BAKE BANANA RUM CRÈME BRÛLÉE