By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
116 cal · 35 min
Black Plum Tarts with Brown Butter and Sea Salt
Recipe GLPRebe2e8f3bfc897
Elegant individual tarts made with crispy puff pastry topped with caramelized black plums, brown butter, and a finish of fleur de sel. The fruit releases its natural juices while baking, creating a delicious filling that pairs beautifully with the buttery, golden pastry. Perfect for a sophisticated dessert or brunch.
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Ingredients
3 Black plums, thinly sliced
3 tablespoon Butter, browned
½ teaspoon Coarse sea salt
1 Egg, beaten
1 teaspoon Water
1 Puff pastry sheet, thawed
2 tablespoon Sugar
Directions
Preheat your oven to 425°F.
Place the thawed puff pastry sheet onto a nonstick baking sheet.
In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush the egg wash evenly across the surface of the puff pastry.
In a separate bowl, combine the thinly sliced black plums with the sugar and gently toss to coat evenly. Allow the mixture to rest for 5 minutes so the plums release their juices.
Arrange the sugared plum slices on top of the egg-washed pastry in a tic-tac-toe pattern, creating 9 distinct clusters of 3 to 4 plum slices each. This arrangement makes the tart easy to cut into squares once baked.
Drizzle half of the browned butter evenly over the plum arrangement.
Transfer the baking sheet to the preheated oven and bake for 20 to 25 minutes, until the puff pastry is puffed, golden brown, and crispy at the edges.
Remove from the oven and immediately drizzle the remaining browned butter over the plums. Sprinkle the coarse sea salt evenly across the top.
Let the tart cool for 1 minute, then carefully cut into 9 squares along the tic-tac-toe lines using a sharp knife. Serve immediately while the pastry is still warm and crispy.
Comments
Black plums are reliably available at Charlotte-area Harris Teeter, Food Lion, and Walmart from July through September, making this a seasonal summer dessert that plays to North Carolina's stone-fruit season. The ingredient list is straightforward and stocked everywhere—butter, eggs, water, and sugar are pantry staples, and quality puff pastry is now standard at all major chains, though you're paying $4–$6 per sheet; brown butter and sea salt are cost-neutral upsells. The stated 35 minutes glosses over pastry thaw time if using frozen (add 20–30 minutes) and assumes confident puff-pastry handling and plum halving, so realistic hands-on is closer to 50 minutes for a first-timer. These are best served same-day while the pastry is flaky, though baked tarts reheat modestly in a low oven; the recipe suits a small household or dinner party over a family weeknight.
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