This simple, rustic looking crescent plum tart recipe takes hardly any time to prepare! A delicious sweet-tart dessert that is easy, fast and convenient!
Crescent Plum Tart
This yum crescent plum tart is a great dessert! Not too sweet, with a sweet-tart plum filling, has a lot of crunchiness from the walnuts addition and bakes super nice! A nice Sunday dessert or an awesome last minute treat for unexpected guests or just for when you need to tame that nasty sweet tooth (we all have those, no judging!).
This beautiful crescent plum tart is full of flavors and comes together in minutes, it literally is as easy as 1,2,3! I saved a lot of time by using crescent dough (as I have a huge stock in my freezer!). Remember my vegetable tart and that pretty pizza star? Thanks to those we’re basically hooked, we’ll have to incorporate crescent dough in just about every meal we make cause they’re so convenient, make us save tons of time and the recipes taste so darn good!
For this crescent plum tart I used frozen plums but fresh plums are recommended. You can of course use any other fruit if you’d like. My plums were pretty pulpy and syrupy so I was happy to use those (plus I had to make some room in the freezer for more crescent dough lol). Plums pair great with the crunchy walnuts and the cinnamon adds so much flavor to the combination there’s basically no need for extra ingredients. And to make things even easier, I made this crescent plum tart in a galette shape (sort of).
A wonderful treat and great comfort food!
Crescent Plum Tart Recipe
- about 3 cups plums (if using frozen, thaw and strain the juice before using; save the juice though, in case your plums won’t leave enough syrup during baking)
- 1 crescent dough
- 1 tbsp sugar
- 1 tbsp cinnamon powder
- 4 oz crushed walnuts
- a little flour for rolling
- optional – if your plums are not sweet enough, mix them up with about 1/2 cup sugar
You will also need:
- Pre heat the oven at 395 F = 200 C.
- Mix sugar, cinnamon and walnuts together.
- Lightly roll out the crescent dough on a piece of baking paper larger than the final size of the dough. Lightly flour the dough to make rolling easier. (I think I made mine a little too thick, I should’ve rolled it out a little).
- Optional – if you want a “prettier” looking tart, cut the dough in a round shape.
- Grab the baking paper from the sides and transfer dough to the baking dish, leaving a border.
- Spread plums inside the dough.
- Sprinkle the sugar mixture.
- Fold in the edges of dough to cover outer rim of plums, pleating dough as necessary.
- Bake in the middle of the oven for about 20 minutes or until the tart gets a golden color.
- Remove from the oven and leave to cool in the baking dish.
- Cut into squares or slices and serve simple, with whipped cream or sour cream.