Apple + Plum Tart
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Especially with the crazy circumstances of 2020, we all need a few simple ‘pulling a rabbit out of the hat’ type recipes. And if ever there was a magic trick recipe, this Apple + Plum Tart is the one! This tart looks and tastes so deliciously fancy but with just 8 ingredients and 30 minutes, this Apple + Plum Tart recipe is certain to have a reoccurring spot on your menu!
Special + Simple
There are a few things that makes this recipe so spectacularly special + simple. It’s ::
- easy to assemble
- impressively delicious
- ingredients are easily accessible
A recipe made for your routine!
With all that, let’s break this recipe down so that we can make it part of your routine! First, any type of seasonal, ripe or even overripe fruit will work (berries, stone fruit, bananas, pears — even citrus).
A stocked pantry is key!
For starters, you’ll need ::
– ripe fruit, evenly sliced (1/4″-1/2″ thick)
– sugar + cinnamon (or another favorite warm spice)
– butter + cream
All of these ingredients are items that I consider to be “pantry essentials”. I love that having them on hand means I can whip out a fruit tart like a boss!”
Ooooh how I love this Apple Plum Tart! The sugars and butter and cream get all warm and melty with the cooking fruit juices, creating a quick, crave-worthy caramel sauce. The buttery, crisp puff pastry in partnership with the cinnamon, fruit and caramel is pretty much the most perfect treat IMO! And how easy?!
Apple + Plum Tart
- a sheet of thawed puff pastry, rolled to 8 1/2″ x 11″
- 2 small apples, evenly sliced (1/4″-1/2″ thick)
- 3 ripe plums, evenly sliced (1/4″-1/2″ thick)
- 3 T cinnamon sugar
- 4 T brown sugar
- 2 T butter
- 3 T cream
- pinch of sea salt
- sweetened whipped cream, garnish
Preheat oven to 425°.
Start by thawing a sheet of puff pastry according to package instructions. Score the edges to create a 1″ border and prick the center with a fork so that the center doesn’t puff. Brush the edges with cream.
Par-bake the pastry for 12 minutes (so that the tart will be cooked through after the sliced fruit is added).
Once par-baking is complete, remove the pastry from the oven and use a fork to prick and deflate the center, being sure to leave the edges puffed.
Sprinkle with half of the cinnamon sugar and brown sugar (be sure not to get the sugars on the edges).
Drop half of the butter in bits evenly over the sugars.
Arrange the sliced fruit in a single layer.
Sprinkle with remaining sugars and cream and a pinch of salt.
Bake at 425° for 20-25 minutes* on the middle rack (until fruits are cooked through and sugars have melted).
When done, remove, slice and serve. Garnish with sweetened whipped cream, optional.
*If the edges start to to darken too much before the fruit is cooked through, cover the edges with strips of foil.
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