Rustic Plum Tart

Rustic Plum Tart

It’s that time of year when the fruit is in season!  I love a good dessert, especially if I can use what I grow!  This tart is so simple to make and very tasty!


For the Crust:

1 cup all-purpose flour

1/4 cup yellow corn meal

1/2 teaspoon sugar

1/2 teaspoon sea salt

1/2 cup cold butter, cut into small pieces

In a food processor blend the flour, corn meal, sugar and salt.  Add the butter and pulse until mixtures resembles coarse meal.  Add/pulse about 2-4 tablespoons cold water until just combined.  Wrap dough in plastic and chill for 30 minutes.

For the Filling:

1 1/2 lbs. black or red plums, pitted and sliced into 1/4 inch thick pieces (about 6 plums)

1/2 cup sugar

1 tablespoon flour

Mix ingredients together in a bowl.  Roll dough out into a circle shape about 1/4 inch thick on a well floured surface.  Place plum mixture in the center and start to roll the edges in, overlapping as you go, allowing the center to stay open.  Carefully, with a large spatula transfer the pie onto a rimmed cookie sheet lined with parchment paper.  Put back into the fridge and heat the oven to 400 degrees.  Just before baking sprinkle pie with sugar and cinnamon if desired and cook for 45 minutes.  Allow to slightly cool and serve warm or at room temp with whip cream or ice cream!


Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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