Delicious Plum and Almond Tart for Your Next Sweet Treat

Plum and Almond Tart craving hitting you hard? Yeah, me too. Picture this: it’s Sunday, you’re bored with cookies (gasp, it happens), and fruit at the bottom of your fridge threatens to go rogue. That’s when I whip up this simple Plum and Almond Tart and suddenly, baking feels almost luxurious and honestly easier than figuring out what takeout to order. Ever tried making something with a mix of sweet-tart plums and nutty almond filling? It’s unreal—like, it’ll ruin store-bought desserts for you. This treat hits the spot for brunch, snack o’clock, or, let’s be honest, breakfast. By the way, if you love almondy goodness, check these moist almond flour lemon poppy seed muffins too. And for something fruity and fun to sip with it, a chill-out midnight tart cherry mocktail delight is next-level.

Why You’ll Love This Recipe

Okay, real talk: the Plum and Almond Tart is a total stunner but doesn’t require you to be a “baker type.” The golden crust is basically foolproof (believe me, my first attempt looked kinda weird, still tasted epic), and the almond layer puffs up and hugs the plum in this magical way. I can’t get enough of the balance: that mellow almond flavor plus juicy, zingy plums. But the best part? People act so impressed, like you’re running a secret five-star restaurant out of your kitchen!

If you need something to brighten up a gloomy day or just wanna show off at your next hang, this tart’s a crowd-pleaser. I even made it for my family once and nobody found a crumb left. It’s forgiving too—swap in peaches, or mix berries if plums aren’t your thing. Basically, this is the dessert you pull out when you want flavor fireworks but don’t need more stress.

Variations

Let’s get creative, shall we? The classic Plum and Almond Tart is dreamy, but what if you’re out of plums or want a twist? I once tossed in nectarines after a super ripe batch flooded my counter—result: perfection. Peaches work too (like, the yellow fuzzy summer ones). Got some berries threatening to shrivel? Blueberries and raspberries make the tart a little more Instagrammable, just saying.

Or try different nuts for a remix. Hazelnuts make the filling more chocolatey, which was a total surprise to me, and even pistachios give it new character (kind of Mediterranean bakery vibes). And oh! If you find almond extract a tad strong, vanilla is a safe, cozy move.

One time, I tried swirling in a spoonful of apricot jam under the fruit just for kicks. It sort of made the whole thing glossier and somehow more “bakery case.” So trust me: if you’re the tinkering type, this is your sandbox.

How to Make

Let’s not overcomplicate this. Here’s my trusty Plum and Almond Tart routine, in plain English.

First, make a basic sweet tart crust—just flour, butter, sugar, egg, salt. Chill it, press into your pan, and poke-bake for a bit so it won’t get soggy later. (Skipping this step? Regret, trust me).

While that cools, blend up the almond filling. It’s just softened butter, sugar, eggs, ground almonds, plus a splash of almond extract (yes, that’s the secret). Slap that into your pre-baked crust in a messy but generous layer.

Next—slice your plums, not too thin, and arrange ’em real pretty on top. When you’re done, it’ll look like you put a ton of effort even if you’re rushing. Bake until puffy and golden, with a bit of fruit bubbling out. Cool before slicing or you’ll have a gooey mess everywhere (learned that one the hard way).

Seriously, that’s it. If you love fruity desserts, you’d probably go wild for my no-bake tropical fruit tart refreshing treat after making this!

Recipe Pro Tips

After a few not-so-savvy bakes, I gathered some simple rules I always stick by with Plum and Almond Tart.

First up, pick plums that are just ripe—not mushy, not rock-hard (although I once baked with unripe ones… way too tart, wow). The crust needs chilling, don’t skip this or it’ll shrink like your best sweater in hot water. I also line my pan with parchment for a quick, no-fuss lift once cool.

About that almond filling: if you want extra nutty punch, toast your ground almonds for a couple minutes—game-changer. Oh, and don’t skimp on cooling time before slicing, or you’ll serve up a sloppy slice that falls apart. Want a glossy finish? Warm a dab of jam, brush over the top before serving.

“I couldn’t believe how simple and tasty this tart was! My kids pretty much inhaled it, and I got bragging rights at book club.” – Steph, reader

Storage and Freezer Instructions

Keeping Plum and Almond Tart tasting fresh is easier than you’d guess. If I’m honest, leftovers don’t usually make it past the first night (we’re only human), but should you actually have some, pop slices in an airtight box in the fridge. They’ll be happy two or even three days later.

Freezing works in a pinch—just cut pieces, wrap tightly, and store for up to a month. Thaw in the fridge overnight, then warm a smidge in the oven if you want that fresh-baked magic again. Oh, and never freeze it with whipped cream on top—wet mess, yikes. That’s about it for safely stashing this treat.

Serving Suggestions

Okay, serving this Plum and Almond Tart is probably the best part:

• A big scoop of vanilla ice cream (classic, duh).
• Dribble of whipped cream on each slice.
• Hot cup of coffee or honestly, even tea (perfect for an afternoon joy-splosion).
• Works amazing for brunch, or honestly—late-night snack.

Common Questions

Do I need to peel the plums?
Nope, skins soften right up as it bakes. Less work, more flavor.

Can I use canned plums?
Fresh is best, but if you gotta, drain them real well, or the tart might get soggy.

Can the crust be made ahead?
Absolutely, I often press mine in the pan and leave it in the fridge overnight.

Is almond meal the same as almond flour?
Almost! Both work, but almond flour’s a bit finer. Either one is just fine.

What if my tart isn’t golden brown?
Check your oven temperature or bake for a few minutes more. Every oven has a mind of its own.

Sweet Endings: Final Thoughts on the Plum and Almond Tart

I mean, there’s just something about a fruity, almondy tart that makes the whole house feel special. Messy flour, sticky fingers, that warm whiff from the oven. You don’t need fancy gear or mad skills—just the urge to bake and maybe a few hungry folks to share it with. If you’re curious for more on this kinda dessert, you’ll wanna check out the gorgeous step-by-step from Plum Frangipane Tart | Emma Duckworth Bakes, or compare styles over at Plum Almond Tart – Pastry Affair.

Give it a shot—then brag a bit!

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