September 21, 2016

I'm a sucker for any kind of mini dessert. For some reason I feel a lot less guilty when I eat small versions of regular food, even if it's in large quantities. I'm sure I am not alone here! Mini desserts are found everywhere in France, so that inspired me to make these little tarts instead a traditional one.

This recipe happened randomly when I went a little crazy while shopping for fruits last week. I decided to get an insane amount of plums with the intention of eating them. But like most fruit I bring home in large quantities, most of it just sits in my fridge up until the point where I can't eat anymore, so I turn it into a dessert. It kind of defeats the purpose of eating fruit for my health, but desserts make me happy so it's a win-win, I suppose. I've made many a pie in my day, so I based this recipe off of my tried and tested favourites. The only upgrade I made to these little beauties is I added some freshly made blackberry jelly, that my Mother in-law brought home from her recent holiday on a farm in the middle of France. She picked the berries herself and made this delicious jelly that same day. So I thought the freshness and sweetness of the blackberries would be a great addition to the plums.

These mini plum tarts are the perfect treat for this time of year. When the evenings are cool and you are craving something a little more than ice cream. Warm these tarts up and you have yourself a cosy and delicious treat to accompany the crisp Autumn days ahead.

Mini Plum Tarts

prep time: 1 hour + time for pie dough to cool in refrigerator
baking time: 30 minutes
makes: 4 mini tarts


300 grams of all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of sugar
225 grams of cold butter (cut into small cubes)
3 tablespoons of cold water

12 plums
75 grams of blackberry jelly/confiture
2 teaspoons of sugar
1 vanilla pod (seeds scraped)
2 tablespoons of flour

4 small pie tins
Rolling pin


1. In a large bowl add flour, salt, and sugar, and mix to combine. Add the cubes of cold butter and begin to crumble with fingers. You can use a food processor to cut the butter into the flour, but I prefer to use my hands for a more accurate consistency. Once butter is completely mixed into flour you may need to add up to 3 to 4 tablespoons of cold water to make dough less crumbly. Your dough should be buttery and smooth, if it's too wet add more flour or too dry add a little more water. Once combined, form a ball and cut into 4 equal discs and wrap in plastic wrap. Pop the dough discs into the refrigerator for an hour or so.

2. In the meantime while the dough is cooling you can make the tart filling. Chop up the plums in medium sized pieces, add them to a medium sized pot. Add sugar, jelly, and vanilla seeds and cook on medium low heat for 15 minutes. The plums will have cooked down, but will be a bit liquid. So add 2 tablespoons of flour and whisk into the filling mixture. Cook on low for another 5 minutes until it has thickened. Transfer plum filling to a bowl and leave it until it has completely cooled.

3. After an hour or so in the refrigerator take one dough disc out and cut in half. One half is for the bottom layer of the tart, and the other half is for the lattice on top. Roll out onto a floured surface until about 3-4mm thick. Butter your pie tins and transfer your rolled out dough onto the tin, and gently push dough down to create an even bottom layer. With the other half of the dough, roll it out and cut into a square. Then with a knife cut 10 lattice strips length wise (15cm long/0.5cm-1cm wide). Fill the lined pie tin with your plum filling, just to the brim. Top your filled pie with the lattice strips and arrange 5 horizontally and 5 vertically on top. Trim the ends of the lattice and press down to seal with the bottom layer of the dough.

4. Continue rolling out your dough and filling your pies one by one. Be sure to leave remaining dough in the fridge, so they do not get too warm before you roll them.

5. Preheat oven to 350°F | 175°C. Pop your mini tarts in the freezer for 15 minutes to ensure the dough and filling are very cold.

6. After 15 minutes and when your oven is preheated, put your mini tarts onto a baking sheet and bake in the oven for 30 minutes or until golden brown and bubbly.

7. Remove from the oven and let cool for 5 to 10 minutes, then run a knife along the edge and take the tarts out of the tins and put them onto a serving plate.

8. Top with a scoop of your favourite vanilla ice cream and enjoy!

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  1. Gorgeous photography! I can't wait to try this recipe out - it looks delicious.