A simple seasonal tart with sweet roasted plums, warm cinnamon, and a touch of honey. Perfect for slow mornings, gatherings, or an afternoon treat with tea.

Serves: 8
Prep Time: 20 min
Bake Time: 35–40 min

Ingredients

For the crust

1 prepared pie crust (store-bought or homemade)
1 tbsp almond flour (optional, helps absorb juices)

For the filling

5–6 ripe plums, sliced
2 tbsp honey
1 tbsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
Pinch of nutmeg
Pinch of sea salt
1 tsp cornstarch or arrowroot powder

Optional finishing

Extra honey drizzle
Greek yogurt or whipped ricotta
Fresh mint leaves
Instructions

1. Prep the crust
Preheat oven to 375°F. Press pie crust into a tart pan or shallow pie dish. Sprinkle almond flour across the base if using.

2. Make the filling
In a bowl combine sliced plums, honey, maple syrup, vanilla, cinnamon, nutmeg, salt, and cornstarch. Toss gently until coated.

3. Assemble
Arrange plum slices in overlapping circles inside the crust. Spoon any remaining juices over the top.

4. Bake
Bake for 35–40 minutes, until the crust is golden and the fruit is soft and lightly caramelized.

5. Finish & serve
Allow to cool slightly. Drizzle with a little extra honey and serve warm with yogurt or whipped ricotta if desired.

Notes
Peaches, apricots, or nectarines work beautifully here too.
For extra protein, serve with Greek yogurt.
Best enjoyed the day it’s made, but leftovers keep refrigerated for 2–3 days.

Late Summer Plum Tart

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