Plum & Polenta Tart

I love fruit. So what usually happens is our fridge slowly becomes overloaded with oodles of juicy sweet plums, peaches, apples, watermelon, pears, star fruit, grapes, bananas, oranges… You get the picture.

Recipe for Twinkle's plum and polenta tart

In the case of this plum tart, I’d acquired a rather large batch of Italian plums and well, a delicious dessert was born. Italian plums are a delicate stone fruit with a gorgeous deep purple hue and are just the perfect amount of sweet. Of course, before the tart came into existence, I considered  thoroughly what filling and crust to pair with it.

The Crust

In this recipe, I used a traditional sweet French pastry dough, pate brisee.

Light, flaky and just a hint of sweet, it’s a great combination with fruit desserts.

Pate Brisee

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter chilled or frozen, chopped into small pieces
  • 1/4 to 1/2 cup ice water

Preheat oven to 350 F.

Blend your flour, salt and sugar with a whisk. Begin to slowly blend in the pieces of butter evenly throughout your flour, working quickly with your fingers. The heat from your hands can melt the butter and you want as little of that as possible. Once you’ve got the consistency of cornmeal, begin to slowly add a few drops of ice water. Add water, mix, add water mix. Repeat this until your dough just start to come together. You do no want to overblend this or it will be stretchy and tough.

Roll out into discs and chill for approximately 30 minutes.

You’ll want to parbake this crust for this tart recipe.

After you’ve chilled your dough, roll out think and press into a lightly floured tart pan or pie dish.

Place foil on top of the dough and weigh down with dried beans or pie weights. Bake for 10 minutes, remove weights and bake for 8 more minutes.

Let completely cool before adding filling.


Plum & Polenta Tart

  • 1 parbaked pate brisee
  • 1 lb. Italian plums, halved, stone removed
  • 2 cups sugar
  • 2 tablespoons dried polenta
  • 1 tablespoon all-purpose flour
  • 6 large eggs, beaten to blend
  • 2/3 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons vanilla extract
  • Pinch of kosher salt

Whisk  sugar, polenta and flour in a medium bowl until combined.

Whisk eggs and remaining ingredients in a large bowl. It might look curdled, but that’s just fine.

Pour filling into your cooled pate brisee. Place plums with the outside down in a pattern, side by side. Brush tops of plums lightly with a little of the filling and sprinkle entire tart with a little sugar.

Bake until custard is set and the middle jiggles slightly – about an 35 minutes if using a tart pan and about 45 minutes to an hour if using a deep dish pie dish.

Cool completely before serving.