Free Fold Plum Tart Recipe: Rustic & Juicy Delight

Introduction

The Free Fold Plum Tart is a charming and rustic dessert that beautifully showcases the vibrant, juicy flavors of fresh plums through an innovative pastry technique. Unlike traditional tarts that often feature a fully covered crust, this method involves rolling out a tender pastry, layering it with spiced fruit, and then folding the edges inward—creating a delightful balance between crisp pastry and luscious fruit filling. This approach allows each bite to deliver a harmonious blend of textures and flavors, making it an ideal choice for showcasing seasonal plums or experimenting with other fruits like apples or blackberries.

This recipe, shared exclusively on Love With Recipes, combines classic baking principles with a creative presentation that’s both visually appealing and delicious. The use of an old-fashioned enamel pie plate adds a nostalgic touch, but the technique can be adapted easily for baking sheets or other vessels. Whether you’re a seasoned baker or a curious beginner, this recipe offers a rewarding experience—culminating in a stunning, fragrant tart that embodies comfort and elegance.

Time

• Preparation Time: 30 minutes
• Chilling Time: 30 minutes
• Baking Time: 40-45 minutes
• Cooling and Serving: 10 minutes
• Total Time: Approximately 2 hours

Needed Equipment

• Mixing bowls (large and medium)
• Sifter or fine mesh sieve (for flour)
• Pastry brush
• Rolling pin
• Measuring cups and spoons
• Skillet or dry frying pan (for toasting hazelnuts)
• Blender or food processor (for grinding hazelnuts)
• Sharp knife and cutting board
• Mixing spoons and spatula
• Plastic wrap or kitchen towel (for chilling dough)
• 9-inch enamel pie plate or baking sheet
• Pastry brush for egg wash or milk
• Cooling rack
• Fine sieve or sifter (for dusting icing sugar)
• Oven

Tags

• Fruit Tart
• Plum Dessert
• Rustic Pastry
• Seasonal Fruit
• Baking
• Easy Dessert
• Homemade Pastry

Serving Size

This recipe yields approximately 8 generous slices, suitable for serving 4 to 6 people, depending on portion size. It’s perfect for intimate gatherings, family dinners, or special occasions where a rustic, fruit-forward dessert will shine.

Difficulty Level

Intermediate. While the pastry dough and folding technique require attention to detail, the steps are straightforward enough for home bakers with some experience. The key to success lies in proper chilling of the dough, careful handling of the fruit, and attentive baking.

Allergen Information

Note: For nut allergies or dairy restrictions, substitutions such as gluten-free flour, plant-based butter, or dairy-free milk can be explored.

Dietary Preference

Vegetarian. This recipe does not include any meat or seafood ingredients. Adjustments can be made for vegan diets by substituting dairy and eggs with plant-based alternatives.

Course

• Dessert
• Fruit Tart

Cuisine

• French-inspired Baking
• European Dessert

Ingredients

Dry Ingredients

Wet Ingredients

Fruits and Additional Ingredients

Instructions

Preparing the Pastry Dough

Begin by ensuring your workspace and all utensils are clean and ready for baking. Sifting the flour is a crucial first step; it aerates the flour, resulting in a tender and flaky pastry. Use a fine mesh sieve or sifter to sift the 6 cups of all-purpose flour into a large, chilled mixing bowl. This process not only removes lumps but also introduces air, which is essential for a light crust.

Next, add the cold, cubed butter to the sifted flour. The cold butter is vital for creating flaky layers—warm or melted butter will produce a dense, less tender crust. Using your fingertips, gently rub the butter into the flour, pinching and pressing until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This process should be done quickly to prevent the butter from warming.

Once the mixture reaches the desired crumbly texture, sprinkle over the 2 tablespoons of cold water, measuring precisely to avoid over-moistening the dough. Use a fork or a wooden spoon to stir the mixture gently, incorporating the water just until the dough begins to come together. The goal is a soft, pliable dough that is not sticky.

Kneading and Chilling the Dough

Turn the dough out onto a lightly floured surface. With floured fingertips, gently knead the dough just enough to form a cohesive ball. Do not over-knead; the objective is to keep the dough tender and flaky. Flatten the dough into a disk, wrap it tightly in plastic wrap or cover with a clean kitchen towel, and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and the fats to solidify, which enhances the dough’s workability and texture.

Preparing the Hazelnuts

While the dough chills, toast the hazelnuts to bring out their rich aroma. Place the hazelnuts in a dry skillet over medium heat. Shake the skillet occasionally to ensure even toasting. This process takes approximately 5-7 minutes; watch closely to prevent burning. When fragrant and golden, remove from heat and allow to cool slightly.

Transfer the toasted hazelnuts to a blender or food processor. Pulse until finely ground but not pasty—aim for a crumb-like consistency. This step adds flavor and texture to the tart base, helping absorb excess moisture from the fruit and adding a nutty depth.

Preparing the Plums

Wash the plums thoroughly under cold running water. Using a sharp knife and a stable cutting board, halve each plum along its natural seam. Gently twist the halves in opposite directions to separate them, and remove the stones with the tip of the knife or a small spoon. Slice the plum halves into wedges, approximately 8-10 pieces per half, depending on the size of your fruit.

In a mixing bowl, combine the sliced plums with 1/4 cup sugar, 1 tablespoon cornstarch, and 1/2 teaspoon ground nutmeg. Toss gently to coat the fruit evenly with the sweet and spiced mixture. This helps to thicken the juices during baking, preventing a soggy crust and ensuring a luscious filling.

Rolling Out the Pastry

Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Using a rolling pin, roll the dough into a large circle about 1/8 inch thick. Aim for a diameter of approximately 12 inches to comfortably fit into a 9-inch pie plate with some overhang. Turn the dough periodically to maintain an even thickness and prevent sticking.

If the dough becomes too soft to roll smoothly, refrigerate for an additional 10-15 minutes. This helps firm the butter within the dough, making it easier to handle. Trim any uneven edges with a sharp knife to create a clean, circular shape.

Assembling the Tart

Grease your enamel pie plate or baking sheet lightly with butter to prevent sticking. Carefully transfer the rolled-out pastry to the plate, gently pressing it into the corners. Trim the excess dough around the edges, leaving about 2 inches hanging over the sides.

Spread the ground toasted hazelnuts evenly over the base of the pastry. This layer acts as a barrier to absorb any excess fruit juices, keeping the crust crisp. Next, spoon the prepared plum slices onto the hazelnut layer, arranging them in a slightly overlapping pattern for aesthetic appeal.

Dot small pieces of butter over the fruit to enhance richness and promote caramelization during baking.

Folding and Baking

Gently fold the edges of the pastry inward toward the center, creating a rustic, free-form frame that exposes the juicy fruit filling. The folded edges should be loose enough to showcase the vibrant plums but secure enough to hold the juices in during baking.

Preheat your oven to 400°F (200°C). Before baking, brush the exposed pastry edges with milk to promote golden browning and sprinkle lightly with sugar for added caramelization. Place the tart in the oven and bake for 40-45 minutes, or until the pastry is golden and crisp, and the fruit filling is bubbling.

Keep an eye on the tart during the last 10 minutes to prevent over-browning. If necessary, cover the edges with foil to prevent burning.

Cooling and Serving

Remove the tart from the oven and allow it to cool on a wire rack for about 10 minutes. This brief cooling period helps the juices set slightly, making the tart easier to slice and serve.

Dust with icing sugar for a touch of elegance. Serve warm or at room temperature, accompanied by whipped cream, vanilla ice cream, or a dollop of Greek yogurt for a creamy contrast. The tart pairs beautifully with a cup of tea or a light dessert wine.

Preparation Tips

• Ensure all ingredients, especially butter and water, are cold to achieve flaky pastry layers.
• Use a sharp knife for halving and slicing the plums to avoid crushing the fruit.
• Chill the dough sufficiently—at least 30 minutes—to prevent shrinkage and maintain a tender crust.
• Toast hazelnuts until fragrant but avoid over-toasting to prevent bitterness.
• Arrange the fruit slices in an overlapping pattern for an attractive presentation and even cooking.
• Fold the pastry edges loosely to retain a rustic charm and prevent over-tightening that might crush the fruit.
• Monitor baking closely and adjust time as needed based on your oven’s performance.

Nutritional Information

Tips and Tricks

• For an extra flavor boost, sprinkle a dash of cinnamon or cardamom with the plum filling.
• Use a fruit pitter or small spoon to efficiently remove plum stones without damaging the flesh.
• To keep the tart crust crisp, avoid overloading with too much fruit or excess liquid.
• Experiment with glazing the baked tart with apricot jam or honey for a shiny finish.
• For a vegan version, substitute butter with coconut oil and milk with almond or soy milk.

Add-ons

• Fresh mint leaves for garnish
• Whipped cream or mascarpone for serving
• Vanilla bean ice cream for a richer dessert
• Drizzle of honey or caramel sauce for added sweetness

Side Dishes

• Light green salad with lemon vinaigrette
• Fresh berries to complement the tart’s fruitiness
• Herbed yogurt dip for a cooling contrast

Improvements

• Incorporate different fruits such as apples, blackberries, or apricots for variety.
• Add a layer of mascarpone or cream cheese beneath the fruit for a richer filling.
• Use a lattice crust or decorative cutouts for a more refined appearance.
• Infuse the pastry with lemon zest or vanilla bean for extra aroma.

Save and Store

Store leftovers in an airtight container at room temperature for up to 24 hours or refrigerate for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) for about 10 minutes or until warmed through. For longer storage, freeze slices individually wrapped for up to 1 month, then thaw at room temperature and reheat as needed.

FAQ

Can I use frozen plums?

Yes, defrost the frozen plums completely and drain excess moisture before preparing the filling to prevent sogginess.

Can I make this tart gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Adjust the liquid content as needed, since gluten-free flours can vary in absorbency.

Can I prepare the tart ahead of time?

Yes, you can assemble and bake the tart a few hours in advance. Keep it covered at room temperature for up to 2 hours or refrigerate and reheat briefly before serving.

Is this recipe suitable for vegan diets?

With appropriate substitutions for dairy and eggs—such as plant-based butter and non-dairy milk—it can be made vegan without sacrificing flavor or texture.

Conclusion

The Free Fold Plum Tart embodies a perfect balance of rustic charm and sophisticated flavor. Its unique folding technique not only elevates its visual appeal but also enhances the eating experience by creating pockets of luscious fruit within a tender, flaky crust. Whether you’re celebrating a seasonal harvest or simply craving a comforting dessert, this recipe provides a versatile and impressive option. Remember, the key to mastering this tart lies in careful dough handling, precise fruit preparation, and attentive baking. With a little practice, you’ll be creating stunning, delicious tarts that are sure to impress family and friends alike—an absolute gem for any home baker, and a highlight on Love With Recipes!

References

• Williams Sonoma. (2020). “Classic French Pastry Techniques.” Williams Sonoma Baking Guides.
• Cook’s Illustrated. (2019). “Perfect Fruit Tarts: Tips and Tricks.” The Science of Baking.