Camille Styles

Recipe Files

If Making Pie Scares You, This Plum & Thyme Tart Is for You

October 10th, 2017

While I’m not totally freaked out by the idea of making pie from scratch (Callie helped demystify it here and showed us how to decorate it here), let’s just say that it still feels like a big production for me. One that I’d attempt when I have a long, lazy Sunday afternoon ahead of me, or maybe for Thanksgiving. But what about those times when I’m inviting friends for dinner and already juggling multiple dishes, or when the kids want a sweet treat on a Friday night? This Plum, Ginger and Thyme tart is for those occasions, and when I made it for our Friendsgiving Feast last week (stay tuned), it was pretty funny how everyone assumed it was a “complicated” dessert. And of course, I was totally fine with letting them believe it. Keep reading to see how quickly this delicious tart comes together.

*photos by Ashleigh Amoroso

Plum, Ginger and Thyme Tart

plum, ginger, and thyme tart

Serves 9


  • 1 sheet frozen puff pastry, thawed according to directions
  • 4 plums, sliced
  • 12 blackberries
  • 1 large egg yolk, lightly beaten w/ 1 teaspoon water
  • 1/3 cup sugar
  • 1/4 cup ginger preserves
  • 2 tablespoons butter, softened
  • 1 bunch fresh thyme
  • vanilla ice cream or whipped cream (optional for serving)


  1. Preheat oven to 375 degrees. Toss plum slices and blackberries in a bowl with sugar.
  2. Open pastry sheet and remove paper. Roll out into a rectangle just a little larger than it was before, then transfer to a baking sheet.
  3. Use a sharp paring knife to score a 3/4-inch border around the pastry (do not cut all the way through). Brush pastry with egg wash, avoiding edges. Place plums & blackberries inside border, and dot with butter. Sprinkle thyme around, pulling some of the leaves off the sprigs and leaving a few whole.
  4. Bake until pastry is golden and plums are tender, about 30 minutes. Remove from oven.
  5. In a small saucepan, heat preserves with 1 tablespoon water until melted. Brush the plums with glaze. Slice into squares with a serrated knife, then serve tart warm with scoops of vanilla ice cream or whipped cream.

More “Recipe Files”

Show Comments +

  1. Cynthia Hoyt says:

    Oh yum! I be this is incredible! I made a plum and thyme prosecco cocktail recently and it was a huge hit so I’m sure the tart will be even better!

    Darling Down South

  2. CN says:

    The Pinterest button is not work …. looks delicious??

  3. Def trying this for our Friendsgiving coming up!! Thanks for bringing out the Martha Stewart in me ??

Leave a Reply