Peach Plum Tart

I opened the crisper drawer in the fridge last week and realized I had two large, local organic peaches sitting in the back. They’d been there for nearly two weeks, and while they were soft and a little scarred, they were perfectly edible.

And incredibly fragrant.

And sitting in the back of my fridge, in a square blue cardboard pint-sized container, were a handful of small plums that my parents found at a local farm stand. They were a little wrinkly, but definitely still good. Wheels were turning….

You see, we had family visiting from North Carolina last weekend and I was tasked with crafting a dessert to feed the 11 of us.

I’ll start by saying this:

A pie would have been the logical course of action, BUT I didn’t have enough fruit to make a quality pie. Plus, I’m not very good at making homemade pie crust. And I didn’t want to run out to the store for more ingredients. So, no pie this time.

It was enough fruit to make a cobbler, but I’ve made soooo many cobblers this summer.

And, although I can’t make a good pie crust to save my life, I DO know how to make shortbread. And those blueberry crumble bars (with a shortbread crust) are KILLER.

WHEELS ARE TURNING!!!

What about a peach plum TART with a shortbread crust and a crumbly topping, I thought to myself. Yes! Yes, that would be perfect.

So, I pressed 3/4 of the shortbread dough into the bottom of a springform pan, and up the sides just a sliver. Then I poured the peaches and plums (which I macerated) over top before adding the rest of the shortbread as a crumbly topping.

I realize a springform pan isn’t the traditional vessel for a tart, but a crumbly topping isn’t very traditional either. THINK OUTSIDE THE BOX, PEOPLE!

The springform pan made serving a breeze. The edges were crispy and golden, and the fruit was bubbly and sweet – but not too sweet! This peach plum tart was divine. YUM!

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Peach Plum Tart

Yield: 12 slices

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

This peach plum tart is an easy alternative to a pie.

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Ingredients

• 2 large peaches, cubed
• 6 small plums, cubed
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 stick cold salted butter, cubed
• 1 large egg
• 3/4 cup sugar
• 2 teaspoons cornstarch

Instructions

Preheat the oven to 375°F. Butter (or use non-stick spray) a 9" springform pan and set it aside.

In a bowl, toss the peaches, plums, cornstarch and 1/4 cup sugar together and set it aside.

Combine the flour, 1/2 cup sugar, salt and baking powder in a large mixing bowl. Add the butter and the egg, and then use a hand-held mixer, a fork, your fingers or a pastry cutter to incorporate the butter into the dry ingredients. The mixture is good to go when it reaches a coarse crumble.

Press 3/4 of the dough into the bottom, and up about 1/8", of the springform pan. Layer the peaches and plums on top of the crumb mixture in the springform pan. Sprinkle the remaining crumb mixture on top - it should almost cover the fruit completely.

Bake the peach plum tart for 45 minutes, or until the crust looks golden and the fruit is bubbly. Let it cool almost completely before removing the sides of the springform pan and serving.

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Last Updated on February 23, 2019 by Liza Hawkins