Plum, Blackberry Rustic Tart - Remington Avenue

If there is one dessert I had to choose for the rest of my life it would be pie! Not just any pie, a sweet and tart pie…like strawberry rhubarb or plum pie perhaps. Plums often get overlooked by the ripe peaches that share the same season. However, I love the tart taste of a plum, and when paired with blackberries, the taste is out of this world. I’ve been using plums as part of my fall seasonal decor this year, so I have plenty to spare. I was craving something sweet the other night, and these dark purple plums were beckoning me from all over my kitchen. Let’s try a new flavor profile with this Plum, blackberry rustic tart.

This no fuss plum, blackberry rustic tart will be your new favorite fall dessert!

By the way, there isn’t much difference from a pie to a tart. They share the same crust, light and buttery, but pies are obviously baked in a pie tin. Tarts or galettes are just pie crust rolled out on a work surface, filled (usually with fruit), and then the edges are folded up around the filling. It’s like an open faced pie baked on a baking sheet. Basically this rustic tart is less fussy and much faster to bake in the kitchen then a pie. My kind of dessert!

Plum, blackberry tart ingredients

1 batch Buttery Pie Crust (click here or my recipe) Let crust refrigerate for at least 20 minutes before rolling.

4 plums, sliced

1 1/2 cups fresh blackberries

2/3 cup light brown sugar

2 tsp tapioca starch (you could use cornstarch but tapioca starch sets up so much better. I use it for all my berry pies)

1/2 tsp vanilla

1 egg beaten

Sugar for sprinkling

Instructions

Combine sugar, tapioca starch, and vanilla in a medium sized bowl. Add the berries and sliced plums and toss until coated. Let the mixture sit for about 20 minutes while the juices from the fruit release. stir 3-4 times during this time period.
While the fruit mixture sits, roll out crust into a 12-14 inch circle on parchment paper.
Place the dough circle and paper onto a baking sheet.
Spoon the fruit into the center of the crust leaving about a 2 inch boarder. Use a slotted spoon to transfer.
Brush the inside crust border with egg and fold the corners of the crust over the fruit. Make sure to pinch overlapping areas of crust. The egg will help seal it to prevent the juices from leaking.
Pour the remains fruit juice in the bowl over the fruit.
Brush the outside of the crust with the egg wash. It gives it a nice golden color.

Bake tart at 375 for about 40-45 minutes or until the crust is golden and the fruit is bubbly. Serve with fresh whipped cream or vanilla ice cream at room temperature.

I hope you enjoy this slice of heaven. Be sure to pin the image below to share this recipe with friends or save it for later. You can also subscribe to my blog to get my weekly, Diy projects, crafts, recipes, and home decor and design tips right to your inbox. Click here to subscribe (subscription on the right side bar).