Red Plum and Almond Tart with Cream and Sour Cream

Name: Red Plum and Almond Tart with Cream and Sour Cream Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet puff pastry frozen (half of 17 1/4-ounce package) and thawed; 1 large eggs lightly beaten; 1/2 cup almonds sliced and toasted; 7 tablespoons sugar; 2 tablespoons flour, all-purpose; 1 3/4 pounds plums red, about 8 large, pitted cut into 1/3-inch-thick wedges; ⅓ cup plum jam or preserves; 1 tablespoon water; 1/2 cup heavy whipping cream chilled; 4 tablespoons sour cream

Servings: persons

1
Position rack in bottom third of oven and preheat oven to 400F.
2
Line large rimless baking sheet with foil.
3
Roll out puff pastry on lightly floured working surface to 14-inch square.
4
Cut off 1-inch-wide strips from each side of square.
5
Brush strips with beaten egg.
6
Place strips atop edges of pastry square, egg side down, pressing to adhere.
7
Trim ends to fit.
8
Transfer pastry square to prepared baking sheet.
9
Mix together almonds, 2 tablespoons sugar and flour in small bowl.
10
Sprinkle evenly over bottom of pastry.
11
(Can be made 3 hours ahead.
12
Chill.)
13
Put plums in large bowl.
14
Add 4 tablespoons sugar, and stir until evenly coated.
15
Place plums decoratively over almond mixture.
16
Bake until pastry is golden brown and puffed and plums are tender, 25 to 35 minutes.
17
Remove from the oven and transfer pan to wire rack.
18
Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
19
Add jams and water in heavy small saucepan, stir over low heat until jam melts.
20
Brush jams over warm plums.
21
Serve warm, at room temperature or chilled.
22
Just before serving:
23
For the topping:
24
Add cream, sour cream and 1 tablespoon sugar in a bowl with an electric mixer until soft peaks form.
25
Spoon topping on top of the tart and serve.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 sheet puff pastry frozen (half of 17 1/4-ounce package) and thawed, 1 large eggs lightly beaten, 1/2 cup almonds sliced and toasted, 7 tablespoons sugar, and more.

Yes, Red Plum and Almond Tart with Cream and Sour Cream Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Plum and Almond Tart with Cream and Sour Cream Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions