By now you may have noticed that we are fans of easy galettes and tarts that really showcase fresh fruit. Truth be told, we think most fruit pies are crimes against humanity, hiding a goopy mess of mushy fruit swimming in sugar syrup beneath a glazed crust made with lard. Hard pass.
Just like our Vanilla Rum Berry Galette, this Cardamom and Thyme Plum Tart can be made at any time of year but is especially good in the summer when fresh black and red plums are plentiful. The dough can be made up to a day ahead for easy prep, and the tart can be served warm or cold. This tart is not overly sweet, and the savory flavor from the thyme in the crust makes it feel grown up enough for a brunch table when served hot with a splash of cream on each slice. So refined. You simply must try it, Muffy.Print
Cardamom and Thyme Plum Tart
For the Crust
- 1 large egg, cold
- 1 1/4 cups Anthony’s blanched almond flour
- 2/3 cup Anthony’s tapioca flour
- 6 tbsp cold unsalted butter, cubed
- 2 tbsp Anthony’s coconut flour
- 2 tsp Lakanto Classic or Granular Swerve
- 1/8 tsp salt
- 1/8 tsp dried thyme
For the Filling
- 4 ripe plums, sliced (we used black plums)*
- 1 beaten egg for egg wash on crust
- 3 tbsp Lakanto Classic Sweetener, or Swerve Granular Sweetener, divided
- 2 tsp Anthony’s tapioca flour
- 1 tbsp Anthony’s almond flour
- 1 tbsp Swerve Brown Sweetener, packed
- 1 tbsp butter or ghee, melted
- 1 tbsp water
- 3/4 tsp pure vanilla extract
- 1/8 tsp ground cardamom
- Generous pinch of cinnamon
- Optional: Fresh thyme for garnish, whipped coconut cream or ice cream for topping
For the Crust
- Add all crust ingredients except for the egg to a food processor and pulse until mixture is the texture of coarse crumble.
- Add the cold egg and pulse again just until dough comes together.
- Remove blade and fold dough out onto a large piece of plastic wrap. Roll dough into a ball, then flatten slightly and wrap tightly in plastic. Refrigerate for 30 minutes to an hour, or up to overnight.
For the Filling
- Carefully cut around the outside of each plum, down to the stone (like cutting an avocado). Twist gently and the halves will separate. Remove the stone with your fingers or a spoon, taking care to remove any remaining bits left behind.
- Cut each plum half into 1/4-inch-thick half-moon slices, keeping the slices together, until ready to assemble so they don’t dry out. When finished, you should be looking at a tray of 8 halves that happen to be sliced.
- In a small bowl, combine 2 tablespoons Lakanto Classic or Granular Swerve, 1 tablespoon of Brown Swerve, almond flour, tapioca flour, cardamom, and cinnamon. Set aside.
Putting it Together
- When ready to roll the dough and assemble the tart, place oven rack at center position and preheat oven to 375 degrees F.
- Place the dough between two large pieces of parchment paper and roll out to about 1/4-inch thickness. You can make this any shape you want – we chose an oval shape to make a rectangle tart. It doesn’t have to be perfect – this is a rustic tart, like a galette. Place the parchment/dough package on a large baking sheet and remove the top layer of parchment paper. Melt the butter, stir in the vanilla, and brush the dough with the melted butter mixture, going all the way to the edges.
- Sprinkle the cardamom mixture over the rolled dough, all the way to about 1/2 and inch from the edges. Lightly smooth out with the palm of your hand and pat down around the edges.
- Decide on how you would like to lay your plums out, based on the shape of your dough. You will need to leave 1 1/2 to 2 inches between the fruit and dough edge.
- Place all the end slices (with the most skin) in one pile, then sort the other slices into like-sized piles. Your smallest pile will have the largest slices from the center of the plums. Those will be your center row in the tart. You’ll have a lot more of the smaller slices. Start with the center-top of the tart and lay the plum slices in a straight, slightly overlapping row (from top to bottom). Leave about 2 inches of open dough the top and bottom.
- Repeat with rows to the left and right of center, keeping the rows touching but not overlapping, crosswise. If you have a lot of extra fruit, tighten the overlap and add some slices to each row.
- Use the smallest and/or end slices to fill in any voids along the right and left edges of the dough, allowing for about 2 inches of open dough to flip over. If you still have leftover fruit, eat the evidence and tell everyone your math was perfect. Our math was delicious.
- Brush a tablespoon of water over the plum slices, then use the parchment paper to gently fold the dough upward and over on the edges, crimping the folds together as you go, and brushing the folds lightly with egg wash to seal. Be careful not to tear the dough while folding or the liquid from the filling will leak out while baking.
- Generously brush the entire top of the crust with egg wash and sprinkle lightly with a few pinches of the reserved tablespoon Lakanto or Swerve Granular. Let sit for a couple of minutes, then brush again and sprinkle the remaining sweetener over the entire tart (including the fruit).
- Bake on center rack for 30-40 minutes. The crust will be golden brown. Check at 30 minutes, watching closely thereafter.
- Remove and let rest for 10-15 minutes before slicing to serve warm, or cool completely. Use a very sharp knife to slice the tart so it cuts cleanly through the fruit.
Refrigerate leftovers in an airtight container up to 4 days.
* Black and red plums are about the same size and hold up well in tarts. You will use 3 1/2 to 4 plums depending on how tightly you overlap and pack the rows. Enjoy the fresh leftovers if you have any.
Keywords: BLACK PLUMS, PIE, GALETTE, DESSERT, TART, PASTRY, GLUTEN-FREE, GRAIN-FREE, SUGAR-FREE, LOW GLYCEMIC INDEX, PLUM, SUMMER DESSERTS, BRUNCH, ANYTIME DESSERTS, EASY DESSERTS, BAKING, HOLIDAYS