Simple but loaded red plum pie recipe or plum tart recipe, so delicious!
I went (again...) to my grocer for my usual shopping and found these awesome red plums, the variety with red skin and red flesh, they were just at the right maturity for me, means not too soft, not overripe, so I bought 42.32 oz. (2.64 lbs. or 1.2 kilos) to fill my 9 inches Ø (23 cm Ø) pie pan…!
Luckily, these plums were so sweet that I only added two spoonful of sugar on the crust, if you need to sweeten your plums, I would suggest to do so towards the end of baking time, or else they will release a lot of water and the crust will get soggy, or you can dust them with powdered sugar as soon as you take your pie out of the oven.
Caution: Please take on account that I used ripe but firm plums for this recipe and they did release a lot of juice while baking, if your plums are soft, they will naturally be sweeter and release a lot more juice.
As always, work with a very cold pastry dough, keep it cold until ready to bake and even, if you have time, chill your tart about 30 minutes before baking it, that will help prevent the dough from getting soggy.
1 cold sweet pastry sheet
42.32 oz. (2.64 lbs. or 1.2 kilos) plums
2 tsp. melted butter
2 tbsp. flour
2 tbsp. sugar
1 pie mold 9 inches Ø (23 cm Ø) with removable bottom if possible
Some powdered/icing sugar to sprinkle on tart
Brush your pie mold with melted butter, if its sides are flooded, check that they’re also well buttered
Arrange pastry dough into pie mold, pressing the sides down as much as you can without creasing the bottom, don’t trim the excess dough now
Set into your fridge for at least 1/2 an hour
In the meantime, slice all the plums, I halved them, then sliced each half 3 or 4 times
Once you’ve sliced all the plums, preheat your oven at 390°F (200°C). Take the pie mold out of the fridge and with a sharp knife trim all the excess dough
Sprinkle evenly two tbsp. flour and two tbsp. sugar on the crust, with a fork poke holes on bottom and sides of crust
Then, arrange the plums in very tight rounds, first round almost vertical against the sides of tart, in the end insert remaining plum slices into the pie wherever you can
Distribute 5 or 6 small chunks of butter here and there
Into the oven for at least one hour, if plums are baking too fast, you can lower the oven temperature at 355°F (180°C) for the last 15 minutes
Let cool for an hour into the pie mold before taking pie out
If your plums were a bit tart in the beginning, sprinkle the pie with powdered sugar right after taking it out of the oven
For better results, always work with chilled dough, keep your dough in your fridge until needed
Butter your mold, arrange pastry or puff pastry dough, and press the dough down the sides as much as you can to fit. If you press down, the dough will remain as you arranged it, on the contrary if you have to draw your dough up the sides, it will shrink during baking
If your dough still overlaps the rims, don’t try to cut it at this stage
Chill molds for about 15 minutes to half an hour, first of all it will help with the baking process, but also after chilling you’ll be able to cut the rims easily
Before discarding my excess dough, using cookie cutters of different size and shapes, I cut different patterns into my dough, freeze them on a tray and then store them into a plastic bag for later use, to decorate tartlets or the sides of pies, etc.
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