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
Store-bought frozen puff pastry dough is magical stuff. It puffs up into a flaky, golden crust and always looks fancier than it actually is. If you can get your hands on one that’s labeled “all butter,” the extra expense is totally worth it… but otherwise, good old Pillsbury works just fine.
I love the fall feel of a plum, blackberry, and thyme combination, but feel free to sub in whatever fruit you’d like. Apples, peaches, apricots, cherries, and pears would all work beautifully here, and of course the preserves flavor of your choice could be used in place of the ginger (though it’s soooo good.)
I like to slice up the fruit thinly, and layering it in this scalloped design makes for an extra pretty presentation. Leave a few thyme sprigs whole for a rustic vibe.
Slice it up, then serve with a scoop of ice cream or dollop of whipped cream. I really love this while it’s still warm out of the oven, but if you do want to make it in advance, it works really well to slide it back onto the sheet pan then rewarm on the bottom rack of a 300 degree oven for a few minutes to help the crust stay crispy.
Hope y’all kickoff the season by giving this one a try – and of course, let me know in the comments what you think!
- 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)
- Preheat oven to 375 degrees. Toss plum slices and blackberries in a bowl with sugar.
- 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.
- 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.
- Bake until pastry is golden and plums are tender, about 30 minutes. Remove from oven.
- 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.