Photos updated July 2018: This rustic plum tart is simple to make and is free of dairy, eggs, and refined sugar, with a gluten-free alternative. It’s also vegan friendly and you can easily use your favorite fruit, like peaches or berries, instead of plums.
I love the smell of something yummy baking in the oven, especially pies. Flour, coconut oil, fruit and sugar blend together to make the best fragrance. It’s my natural aromatherapy…better than any scented candle out there!
I like just about any fruit pie, whether it be made with apples, berries, stone fruit, etc., but there are days I just don’t have time to make a full blown pie. On those days I like to make a rustic tart or galette, aka the lazy pie.
A rustic tart is kind of like a pie, but easier. You only need a single crust and the shape is freeform. These types of desserts are my favorite, because it takes the pressure off me to make it look perfect. It’s supposed to look a little simple and messy. That’s what makes it pretty!
I decided to try making a crust with a healthy oil that I always have on hand: coconut oil. This oil is a heart-healthy fat and makes a great alternative to shortening in baking. If you don’t have or like coconut oil, I recommend Palm Shortening
, which is similar to regular shortening, but non-hydrogenated and has no trans-fats! I also used butter, which gives that flavor only butter can give. I made the crust a couple of times, experimenting the first time with half coconut oil and half Earth Balance vegan butter, and the next time with coconut oil and grass-fed butter. Both turned out well, so you can choose to use either or.
Make this for your next dinner party or get together. Serve plain, with a dollop of coconut whipped cream, or with ice cream. This dessert is sure to impress your family and friends!
Rustic Plum Tart
- Total Time: 50 mins
- Yield: 8–10 servings 1x
Description
A delicious rustic tart made with a flaky crust and filled with fresh plums. Made with coconut oil instead of shortening, this tart is not only a little healthier, it’s also vegan-friendly!
Ingredients
Crust:
- 1 1/4 cup gluten free all purpose flour – I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
or regular all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cold dairy-free butter (I used Earth Balance) or grass-fed butter
- 1/4 cup cold coconut oil
or palm shortening
- 3–4 tablespoons very cold almond milk or water
- 1 tablespoon melted dairy-free/grass-fed butter to brush on crust, optional
- 1 tablespoon turbinado sugar to sprinkle on crust, optional
or regular all-purpose flour
Filling:
- 4–5 plums, (about 1.5 pounds) sliced thin
- 2 tablespoons preserves (I’ve used cherry and blueberry. Use any flavor you’d like)
- 2 tablespoons coconut sugar
or other sweetener of choice
- 2 tablespoons of melted coconut oil or dairy-free/grass-fed butter
Instructions
To Make The Crust:
- You can use your hands or a food processor. In a bowl or a food processor, combine flour and salt. Cut in with a fork/pastry blender or pulse in butter and coconut oil/shortening until mixture becomes coarse and crumbly. Add liquid a tablespoon at a time and mix in after each addition of liquid. Stop when dough comes together and is moist. You may not need the full amount of liquid, I only used 3 tablespoons. Shape into 1 large flat, round disc and cover with plastic wrap. Refrigerate for 10-15 minutes, at least, until butter and oil have chilled again. This makes it easier to roll out.
To Assemble The Tart:
- When you’re ready to make the tart, preheat oven to 375 F. Take the dough out of the refrigerator and set on parchment paper. Place another piece of parchment paper on top. Roll dough into a 1/4 inch thick circle. Stick the dough back into the fridge to chill for a few minutes while you slice the plums.To make it easier, you can go ahead and place the dough onto a cookie sheet before you assemble the tart. That way you don’t have to transfer it after it’s prepared and possibly mess it up.
- Leaving a 2” border around the edge of dough, brush the middle of the dough round with 1-2 tablespoons of preserves. Continue to leave a 2” border and place plum slices in any pattern you’d like over the preserves. Sprinkle the plums with the coconut sugar and place small pats of coconut oil or butter on top. The dough is fragile, so use the parchment paper to lift the dough edges up and over the plums, pleating the crust. Lightly brush dough with melted butter and sprinkle on sugar. Bake the pan in the preheated oven for 45-50 minutes or until crust is golden brown, time may vary depending on your oven.
Notes
Use your favorite store-bought pie crust in a pinch. You can also use peaches or nectarines instead of the plums. Berries work well too!
- Cook Time: 50 mins
- Category: Dessert, Gluten-Free, Vegan
Nutrition
- Serving Size: 8
- Calories: 273
- Sugar: 11g
- Sodium: 77mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 19mg
You may also enjoy these similar recipes:
Simple Apple Galette
Apple Cranberry Galette
Easy Berry Puff Pastry Tart
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Gorgeous tart, the plum slices are beautiful!
Thank you for the kind words!
Wow, this looks healthy and delicious! I’m going to have to try this one for my kids!
Looks so delicious my mouth is literally watering ♥
I would have never thought about using plums! What a very cleaver idea!
These all look amazingly delicious!!! I would love to make these wonderful recipes for my family to be able to enjoy!
These look really delicious! I need to learn to make tarts and pies someday. I have honestly never tried a plum tart before, but it sounds interesting to taste. 🙂
This is so gorgeous, it looks too pretty to eat! You are so talented Joss!
Love this blog! I have tried every recipe so far but this one, they are all wonderful!!! Please make a book asap. Do you think this could work with apples? our WFs was out of all organic peaches, nectarines and plums!
Thank you so much for the positive feedback, Katie! You don’t know how much this has encouraged me:)
Apples will work, although it may take a little longer to bake. Just peel and slice the apples thinly. I’ve only made this particular tart with figs and plums, both of which are softer fruits, so the only concern I’d have is the crust getting done before the apples are fully cooked. That can be easily solved though by covering the crust with some aluminum foil if you notice it getting too brown. You could also add some cinnamon with the sugar if you’d like! One of my next posts will be a grain-free skillet apple crisp! I love apple desserts in the fall:)
Please let me know how your apple tart turns out! Thanks again for taking the time to comment!
So happy I finally had a moment to sit & read your new blog. I came in search of this recipe which I will be making this afternoon, perfect for a chilly Sunday. The site looks fantastic! Great font & wonderful photos. xox
Thank you so much, Kelly! This makes for a perfect Sunday treat! I appreciate you taking the time to visit and leave a comment too:) Please let me know how the plum tart turns out!!
I loved this! This is great with coffee or espresso. I also love the baker
Thank you:) But, I can’t help to think you may be a little biased!
Make them myself, haha. Phone typo 😉
Haha, thank you so much Ruth! I know you can do it:) If anything, you can come over and we can make them together… We should do that anyways!
Joscelyn this blog is great!! Love all the recipes and pic.! Very professional. Can’t wait to (try) and them myself!!!
Love love the recipe! I have 2 of your recipes to try already! 😀 Beautiful pictures!! Just bought coconut sugar 2 weeks ago. 😀 yippee!!
Thank you so much, Amisha! How do you like coconut sugar? I’ve been using it in a lot of my baking lately:) Please let me know how your tart turns out!!
I haven’t opened the coconut sugar bag yet !! :-S I will post a pic on instagram/facebook 🙂 I think I will make it with peaches/nectarines. I am in love with peaches this summer! haha. I love the rustic tart/gallettes. So easy and so delicious!!!
Yum, we love peaches/nectarines too! That will make a great galette!! Can’t wait to see pictures:)