Oh, this Flamande Plum Tart for Easter, Christmas is just *the best*! It’s like a warm hug from Belgium, and honestly, it’s become our absolute go-to whenever there’s a special occasion. I remember the first time I ever tasted one, it was at a little Belgian bakery my aunt dragged me into years ago, and I swear, the smell alone was enough to make me swoon. The plums were perfectly sweet and just a little tart, nestled in this buttery, crumbly crust. It just *screamed* celebration, and ever since then, I’ve been hooked. It’s so much more than just a dessert; it’s a tradition now, a centerpiece that makes any holiday table feel extra special. Trust me, your family will adore it!
What Makes This Flamande Plum Tart Special
Honestly, this tart is just pure magic! The way the sweet, slightly tart plums soften and caramelize in the oven, mingling with those warm spices – cinnamon and nutmeg, oh my! – is just divine. And that crust? It’s perfectly buttery and crumbly, the ideal base for all that fruity goodness. It looks so elegant too, with the plums arranged so nicely. It’s definitely a step above your average fruit tart, and it feels so special, especially when you’ve got guests coming for Easter or Christmas. It’s a real showstopper that tastes as good as it looks!
A Taste of Tradition: The Flamande Plum Tart
This isn’t just any plum tart; it’s a genuine taste of Belgian tradition. The Flamande style means it’s made with a beautiful, rich pastry that just melts in your mouth. It’s a classic for a reason – simple, honest ingredients coming together to create something truly spectacular. It’s the kind of dessert that has been passed down for generations, a comforting and delicious piece of culinary history that’s perfect for sharing during the most important holidays.
Gather Your Ingredients for the Perfect Flamande Plum Tart
Alright, let’s get our ducks in a row for this amazing tart! Having all your ingredients prepped and ready makes the whole baking process so much smoother, trust me. You’ll need some basics for the crust, and then the stars of the show: beautiful plums and a few simple spices to make them sing. Don’t worry if you’ve never made a tart crust before; it’s easier than you think, especially with these precise measurements. It’s all about getting the right texture for that perfect buttery base.
Dough Ingredients for Your Flamande Plum Tart
For the glorious crust that holds all that fruity goodness, you’ll want to grab:
- 2 cups of all-purpose flour – just your standard stuff works great here!
- 1 cup of unsalted butter, make sure it’s nice and cold, then cubed. This is key for a flaky crust!
- 1/2 cup of granulated sugar, to give the crust a touch of sweetness.
- 1 large egg – this helps bind everything together.
- And about 1/4 cup of ice water. Keep it super cold; it’s important for the pastry texture.
Plum Filling Ingredients for Your Flamande Plum Tart
Now for the filling that makes this tart so special:
- You’ll need about 2 lbs of plums. Make sure they’re ripe but still a bit firm, then pitted and halved.
- 1/4 cup of brown sugar – the packed kind adds such a lovely depth.
- 1 teaspoon of ground cinnamon, because what’s better than cinnamon and plums?
- A pinch of ground nutmeg, just about 1/4 teaspoon, to add a little warmth.
- And 1 tablespoon of fresh lemon juice to brighten everything up.
Step-by-Step Guide to Making Your Flamande Plum Tart
Alright, deep breaths! Making this glorious Flamande Plum Tart is totally doable, and I promise the results are *so* worth it. It’s like a little baking adventure, and we’ll get through it together, step by step. Just follow along, and you’ll have a showstopper on your hands!
Preparing the Tart Dough
First things first, let’s get that crust going! Grab a big bowl and toss in your flour and sugar. Now, add that cold, cubed butter. This is where the magic starts! You want to cut that butter into the flour until it looks like coarse crumbs. You can use a pastry blender if you have one, but honestly, your fingertips work just fine too! Just rub the butter into the flour until there are no big chunks left. Next, in a little separate bowl, whisk up that egg with the ice water. Pour this liquidy goodness into your flour-butter mix. Stir it *just* until it all comes together. Seriously, don’t go crazy mixing it; we don’t want a tough crust!
Chilling and Rolling the Dough
Now, gently gather that dough into a ball, flatten it into a disk, wrap it up tight in some plastic wrap, and pop it into the fridge for at least 30 minutes. This chilling step is super important – it lets the gluten relax and makes the dough much easier to work with. While it’s chilling, go ahead and preheat your oven to 375°F (190°C). Once the dough is nice and cold, dust your counter with a little flour and roll out the dough into a circle, about 12 inches across. Don’t worry if it’s not perfectly round; nobody will notice once it’s filled with plums!
Assembling the Flamande Plum Tart
Carefully take your rolled-out dough and gently lay it into a 9-inch tart pan that has a removable bottom. Press it down into the pan, making sure it goes all the way up the sides. If you have a little extra dough hanging over the edges, just trim it off with a knife. Now for the plums! In another bowl, toss those beautiful halved plums with the brown sugar, cinnamon, nutmeg, and lemon juice. Give it a good stir so they’re all coated. Arrange the plums prettily over the dough in the tart pan. I like to do a nice circular pattern, but you can arrange them however you like!
Baking Your Flamande Plum Tart to Perfection
Time to bake! Carefully slide that tart into your preheated oven. We’re going to bake it for about 40 to 50 minutes. You’ll know it’s ready when the crust is a beautiful golden brown and those plums are looking soft, tender, and all bubbly. It smells absolutely incredible at this point, doesn’t it?
Cooling and Serving the Flamande Plum Tart
Once it’s baked to perfection, take the tart out of the oven and let it cool on a wire rack. This is the hardest part – waiting! It’s delicious served warm, but it’s also wonderful at room temperature. If you want to go the extra mile, a dollop of whipped cream or a scoop of vanilla ice cream is just heavenly with this tart.
Tips for Baking the Ultimate Flamande Plum Tart
Making this tart is all about a few little tricks that really make a difference. It’s not complicated, but paying attention to a couple of details will elevate your Flamande Plum Tart from good to absolutely unforgettable. These are the things I’ve learned over the years that just make it *work* perfectly every single time, especially when it’s a big holiday like Easter or Christmas and you want everything to be just right.
Choosing the Best Plums for Your Tart
The plums are the star here, so picking the right ones is crucial! You want plums that are ripe and sweet, but not mushy. Look for ones that give just a little when you gently squeeze them. If they’re too soft, they’ll turn to complete mush in the oven. Firm-ripe is the sweet spot. And don’t be afraid to try different varieties if you can find them – some are naturally sweeter or tarter, which can add a fun twist!
Achieving a Golden, Flaky Crust
A flaky, buttery crust is non-negotiable for a good tart, right? The absolute key is keeping that butter COLD. Seriously, cold butter creates steam pockets as it bakes, and that’s what gives you those lovely flaky layers. Don’t overwork the dough when you’re mixing it; you want to handle it as little as possible. And when you roll it out, try to do it in one go if you can, to keep it tender. A golden brown crust means it’s fully baked and has that perfect crispness!
Frequently Asked Questions About Flamande Plum Tart
Got questions about making this delicious tart? I’ve got answers! It’s always good to know a few things before you dive in, especially when you want your Flamande Plum Tart to be absolutely perfect for your holiday celebrations. Don’t worry, it’s pretty straightforward, but a few tips can make all the difference.
Can I use frozen plums for this Flamande Plum Tart?
You know, you *can* use frozen plums, but you’ll need to make a few adjustments. First, thaw them completely and drain off any excess liquid – you don’t want a watery tart! Pat them dry really well with paper towels. Because they’ve already softened a bit, they might bake a little faster, so keep an eye on them. They might also get a little mushier than fresh plums, but it’ll still taste wonderful!
How should I store leftover Flamande Plum Tart?
Leftovers? Lucky you! You can store any leftover tart covered at room temperature for about a day. If you have more than that, it’s best to pop it into the refrigerator. It’ll keep nicely for about 3-4 days. When you want to enjoy it again, just gently warm it up in the oven or microwave if you prefer it warm, or have it at room temperature. It holds up really well!
What are some good variations for this Flamande Plum Tart?
Oh, the possibilities! If you like a bit more crunch, you can totally add a crumble topping. Just mix about 1/2 cup flour, 1/4 cup brown sugar, and 1/4 cup cold butter until it’s crumbly, then sprinkle it over the plums before baking. You could also swap out the cinnamon and nutmeg for cardamom or even a touch of ginger for a different flavor profile. And sometimes, I like to add a tablespoon of brandy or rum to the plum mixture for an extra grown-up kick!
Serving Suggestions for Your Flamande Plum Tart
This beautiful tart is truly wonderful on its own, but it also plays so nicely with other things! For a truly decadent dessert, I absolutely adore serving it warm with a big dollop of freshly whipped cream – the slight tang of the cream is just perfect against the sweet, spiced plums. A scoop of good quality vanilla bean ice cream is also divine, letting the cold cream melt into the warm tart. It’s perfect after a big holiday meal, but honestly, it’s also just a lovely treat for an afternoon coffee break!
Just a little heads-up, the nutritional info you see here is an estimate, okay? It can totally change depending on the exact brands of ingredients you use and even how ripe your plums are! I always say baking is an art, not an exact science, so take these numbers as a friendly guide rather than gospel truth. Enjoy every delicious bite!
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Flamande Plum Tart: Delicious Holiday Treat
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A traditional Flamande plum tart, perfect for Easter and Christmas celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup ice water
- 2 lbs plums, pitted and halved
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Instructions
- In a large bowl, combine flour and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Whisk the egg and ice water together. Gradually add this to the flour mixture, mixing until just combined. Do not overmix.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides. Trim any excess dough.
- In a separate bowl, toss the halved plums with brown sugar, cinnamon, nutmeg, and lemon juice.
- Arrange the plum halves decoratively over the dough-lined tart pan.
- Bake for 40-50 minutes, or until the crust is golden brown and the plums are tender and bubbly.
- Let the tart cool on a wire rack before serving.
Notes
- Serve warm or at room temperature.
- A dollop of whipped cream or vanilla ice cream makes a delicious accompaniment.
- For a richer flavor, you can add a tablespoon of brandy to the plum mixture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Belgian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Flamande plum tart, plum tart, Easter tart, Christmas tart, Belgian dessert, fruit tart