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  • Writer's pictureSibel

Puff Pastry Plum Tart

This tart is incredibly easy to prepare and it’s ready in just 30 minutes! The crispy, flaky pastry, creamy frangipane, warm, succulent plums and sweet homemade jam makes the most delicious combination! This easy summer tart takes advantage of shop-bought puff pastry so you don’t have to go to the trouble of making your own.

The beautiful, fragrant plum blossoms have inspired me to bake this delicious plum tart. I used puff pastry for the crust and layered it with a frangipane made from ground almonds and maple syrup. For the topping I used fresh plums, a sweet home-made plum jam and freshly picked plum blossoms. This is one of those desserts you make when you want to create something that looks impressive, but takes minimal time and effort to prepare!


Vegan puff pastry sheet - I used the Jus-Rol vegan puff pastry sheet.

Ground almonds - used to make the frangipane.

Almond milk - you can use any plant-based milk of your choice.

Vanilla paste or extract - this is optional and you can experiment with other flavours.

Pure maple syrup - you can use any sweet syrup of your choice - carob or agave also work well in this recipe.

Plums - any fresh, ripe plums will do.


Frangipane is a variation of soft, spreadable custard that bakers commonly use as a filling in tarts, galettes, and puff pastries. Frangipane is a mixture of butter, eggs, ground almonds and sugar. I created an egg-free frangipane for this recipe and it turned out just as delicious!



Preheat the oven to 200°C (392°F). Line a large, rectangular baking tray with baking paper. Unroll the puff pastry sheet on the baking tray and using a knife, lightly score a 1-inch border around the pastry and also score the middle to stop it from rising too much.


Mix the ground almonds, vanilla, maple syrup & almond milk in a large bowl until it becomes a smooth paste. Spread evenly on the pastry sheet but make sure to avoid the boarders. Cut the plums into small wedges and layer them onto the tart.


Bake the tart for 25-30 minutes until the pastry is golden.


To make the jam, add the chopped plums and maple syrup to a pan, cook with the lid on at a medium heat for about 5 minutes until the plums have softened and the liquid has reduced. Remove the tart from the oven and brush the plums with the jam to add a sweet & shiny glaze. Serve hot or cold.


  • I used the Jus-Rol vegan puff pastry sheet. I would recommend using a ready rolled puff pastry sheet rather than a puff pastry block as it makes the process much faster and you’ll be guaranteed to get an even, rectangular shape to your tart.

  • You could create 12 individual small tarts instead of one big one. Simply cut the puff pastry sheet into smaller pieces and follow the same process as you would with the large tart

  • You can use other flavours in the frangipane instead of the vanilla. Ground cardamom or ground cloves also work well. If you’re using ground cardamom add 1 tsp, if your using ground cloves add ¼ tsp or less as this spice can add a bitter taste if too much is used.

  • Make sure not to add too much liquid to the frangipane – a runny frangipane will result in a soggy bottom on your tart. The consistency of the frangipane should resemble a thick nut butter.



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