Gluten-free Plum Tart

Lately I have been enjoying Instagram, watching videos and looking at pictures of wonderful creations by talented chefs. Some are gorgeous, incredibly challenging, all professionally looking. Others are simple and wholesome, like this tart. The original recipe @laetice_patisse required nectarines instead of plums, but you could use any stone fruit. It has a friable buttery crust, almond filling and fresh fruit. An absolutely delicious combination. The ingredients were originally in grams, so I am trying to adapt the quantities to volume.


Gluten-free Plum Tart

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time


Cooking time




  • For the crust
  • 250 g 250 Simona’s Flour Mix – 1 2/3 cups

  • 60 g 60 granulated sugar – 5 Tablespoons

  • 125 g 125 unsalted butter, softened – 9 Tablespoons

  • pinch pinch salt

  • 1 large 1 egg yolk

  • 3 Tablespoons 3 water

  • For the almond filling
  • 50 g 50 unsalted butter, softened – 4 Tablespoons

  • 50 g 50 confectioners’ sugar – 6 Tablespoon

  • 1 large 1 egg

  • 50 g 50 almond flour – 7 Tablespoons

  • pinch pinch salt

  • 1/4 teaspoon 1/4 vanilla extract, or almond extract

  • 4 medium 4 plums, each cut into 16 slices

  • 3 Tablespoons 3 clear jam, warm, to brush over the fruit for finish


  • For the crust
  • Combine flour, sugar, and salt in a medium bowl. Add butter and mix in with your fingertips. Add the egg yolk and water and combine.
  • Grease a tart pan with removable bottom, and line the bottom with parchment paper. Press the dough evenly in the bottom of the pan, and one inch up the sides. Place in the freezer for 30 minutes.
  • For the almond filling.
  • Cream together the butter and confectioners sugar. Add the egg, almond flour, and the vanilla. Mix until smooth.
  • Preheat the oven to 350 degrees Fahrenheit. Remove the crust from the freezer, use a fork to pierce the bottom. Spread the almond filling on top with an offset spatula and place the slices of plums over it.
  • Bake for 45 minutes to an hour, until golden brown. Place on a cooling rack and let it cool until safe to remove from the pan. Place on a serving plate and brush the fruit with the warm jam.

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