Gluten Free Plum Tart Recipe

Gluten free plum tart slice close up

What do you do when you wind up with too many farmer’s market plums (they looked too good to resist!)? Whip up an easy gluten free plum tart!

gluten free plum tart overhead | gfJules

This time of year is rich with fresh fruit choices, and while plums might not be your first thought for dessert, I urge you to think again.

Plums are of course very good for you — they’re full of anti-inflammatory antioxidants, fiber and vitamins.

gluten free plum tart with whipped cream

But there’s also nothing quite like the peachy texture and color of plums, and their very un-peachy skins.

In fact, I think the skins are my favorite part; they secret the most intense flavor of a plum.

Gluten free plum tart slice close up

And how gorgeous are those colors?

Even once baked, plums retain the color contrast that makes them so unique.

gluten free plum tart slice with cherries vertical

If you’re not sold yet, (are you even paying attention?) here are three more reasons to love this easy gluten free plum tart recipe:

1- You don’t have to peel the plums first.

2- The crust and topping are super easy to whip up and don’t take any special baking skills.

3- The recipe is vegan (egg-free), dairy-free and can be soy-free with the right butter choice.

gluten free plum tart on rack with cherries

All in all, this pretty tart will impress without any fancy dessert stress. AND, if you happen to have too many other stone fruits like peaches or nectarines, or even those coveted Rainier cherries … well, make yourself a gluten free tart with those too!

Seriously, a combination or individual tarts using any of the stone fruits of summer will be equally delicious.

gluten free plum tart before slicing

 

Every step along the way of making this tart is gorgeous. Arrange the fruit in circles or if you’re pressed for time, just pile it on.

gluten free plum tart arranged plums

The crumble topping will cover any imperfections, or you can skip the crumble altogether and present a lovely tart focusing just on the fruit.

I mean, it really is all about the fruit anyway (see above reasons why).

gluten free plum tart before baking

 

And before baking, simply grate on frozen butter (or vegan butter) for a little extra crispiness in the topping that is just so perfect.

gluten free peach tart before baking | gfJules

Served with or without your favorite ice cream, hot or cold, for dessert or for breakfast!

This gluten free tart recipe really is so super easy, you may just find yourself making it rather often!

gluten free plum tart slice with whipped cream

And lest you find yourself with some extra peaches instead of plums, no worries! I promise this easy gluten free tart recipe is just as delicious with any stone fruit like peaches.
 
You don’t even have to layer the peaches in a pretty design — just pile them on.
gluten free peach tart OH | gfJules
 

And if you’ve been berry picking — add those too! And basil? Bring it! 

Seriously. This easy gluten free tart recipe embraces nearly any fresh fruit combo you have and makes it even better.

gluten free peach tart | gfJules

Yield: serves 6

Easy Gluten Free Plum Tart Recipe

gluten free plum tart on rack

This gorgeous gluten free stone fruit tart is part crumble, part crisp all deliciousness.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 ¼ cups (169grams) gfJules™ All Purpose Gluten Free Flour
  • 1 cup finely chopped pecans
  • 3/4 cup light brown sugar (not firmly packed)
  • 1 tsp. ground cinnamon
  • ½ tsp. sea salt (if using unsalted butter)
  • ¾ cup (12 Tbs.) cold butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks soy-free + freeze 2 Tbs. more for top
  • 3 cups ripe plums, peaches or nectarines, pitted and quartered (approximately ½ inch thick)

Instructions

Preheat the oven to 350° F.

Grind pecans until fine.

In a separate bowl, whisk together with gfJules All Purpose Flour, sugar, cinnamon and salt. Add pecans.

Cut 12 tablespoons of butter into small pieces and add with the dry ingredients using a paddle attachment on a stand mixer, a large food processor or a pastry cutter. The mixture will hold together well at this point; if not, add water or milk by the tablespoon until the dough will press together.

Freeze remaining 2 tablespoons of butter.

Prepare a 9-inch springform pan by lightly oiling or lining with parchment paper. Press ¾ of the mixture into the bottom and slightly up the sides of the pan with your fingers, creating an even thickness.

Bake in preheated oven for 15 minutes.

Cut the plums/peaches/nectarines into ¼ inch thick wedges and arrange in circular pattern around on top of the cooked tart base. Cover the entire crust by laying in a design or just piling the slices into the pan.

Add ¼ cup gfJules All Purpose Flour to the remaining dough mixture and pulse or beat until crumbly. Sprinkle on top of the arranged plums. Remove butter from the freezer and grate over top of the tart.

Return to the oven for approximately 40 minutes. The topping should be browning and the plums should be soft.

Remove from the oven and cool for at least 10 minutes. Remove from the pan and cut to serve warm as is, or topped with vanilla ice cream, non-dairy ice cream or whipped cream like So Delicious Cocowhip.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

Easy Gluten Free Plum Tart - make with your favorite fresh stone fruits like peaches, plums or nectarines. This easy gluten free, vegan tart takes only minutes to throw together, and tastes so yum! | gfJules

Easy Gluten Free Plum Tart makes a beautiful presentation without a lot of effort. The fruit is the focus here, as it should be! vegan, too gfJules

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  1. It’s me again.. The plum tart was such a success at the birthday party. Everybody ate seconds, nothing left to take home.
    Big feather in your cap. Keep up the good work.

    Reply
  2. I’m back… Just made it with almond flour and squeezed lemon juice over the plums also used walnuts didn’t have pecans ground them real fine..OMG! The aroma in my house is fantastic. It tastes so wonderful. It is a keeper. I know it will be a big hit at dinner tonight. Thank you

    Reply
  3. Going to make this Saturday night with almond flour and lemon juice & rind. Will let you know the results. It looks fantastic.

    Reply
  4. Can you please clarify the flour weight? 1 cup = 135 g so the total for the 1-1/4 c = 1169g, but then you need another 33.75g for the topping. Your notation that it is 169g total might be confusing. Total should be approx 202g.

    Reply
    • Hi Beth, you’re right – it’s 169grams total for the tart and another 34 grams for the topping, so 202 grams total. I’ve gone back in and made that note — thanks for pointing that out!
      ~jules

      Reply
  5. Could I prepare, bake, and then freeze this tart? I’m concerned that the crust might become soggy after defrosting.

    I have a beautiful abundance of peaches and we can’t eat them all at once… Any suggestions?

    Reply
    • Hi Marlene, I didn’t peel the peaches, but you certainly could. It bakes long enough to soften the peels, but if having a different texture bothers you at all, then definitely peel them. Enjoy!
      ~jules

      Reply
  6. I just made this and it smells amazing!!! Do you think I could make something like this with an abundance of bing cherries I have? Thanks again for another amazing recipe

    Reply
    • Hi Sus, yes, if you love Bing cherries, they would make an amazing tart! You could also use them plus peaches or a combo like that. Enjoy!
      ~jules

      Reply
  7. Just wanted to let you know I had another success. Made this tart with plums and it was outstanding. Also used your flour one for one in a lemon tart recipe I used to love and it was excellent.

    Reply
    • Oh Marlene, thank you so much for taking the time to give me feedback on my recipes and flour. That is so wonderful that the tarts were both excellent! Congratulations on your successes and happy baking!!

      Reply
  8. I made a tart similar to this one for my best bridge playing friends just yesterday. I used the organic corn flour on the bottom instead of the corn meal called for, added a dollop of whipped cream on top…after it had chilled a bit…and dotted it with minced candied ginger. A bell ringer with them for sure…offered to pay for a meal a day if I’d do the cooking. LOL funny ladies…we’re all over 75 and don’t like to cook anymore…except me…but unless I cook for friends, I have no one to cook for…children, grandchildren and great grandchildren are toooo far away.

    Reply
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