Name: Plum Tart
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Ingredients: 1 pie crust or recipe for pâte sablée, a classic French dough; 1 1/2 pounds plums, pitted and sliced in quarters; 1/3 cup brown sugar; 1 tablespoon melted butter; 6 fresh sage leaves, chopped; 10 ounces heavy whipping cream; 1/2 teaspoon vanilla bean paste

Recipe

Plum Tart

By Cynthia McConnell
| Photography by Cynthia McConnell
| August 31, 2026

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Cherry lattice pie cooling on a wire rack with a purple cloth and fresh plums nearby.

Chef Cynthia McConnell

Plum Tart

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Prep Time 15

Cook Time 40

Infusing Time 1

Total Time 40

Servings: 6

Ingredients Directions

Ingredients

1 pie crust or recipe for pâte sablée, a classic French dough
1 1/2 pounds plums, pitted and sliced in quarters
1/3 cup brown sugar
1 tablespoon melted butter

GARNISH

6 fresh sage leaves, chopped
10 ounces heavy whipping cream
1/2 teaspoon vanilla bean paste

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Directions

Heat oven to 400 degrees.
Roll out pie crust and place on a baking sheet brushed with oil so it doesn’t stick.
Add sliced plums, skin side down, to the crust leaving about 1 1/2 inches of space around the edge to fold over.
Sprinkle brown sugar over plums.
Fold pie crust over edge of plums.
Brush top of pie crust with melted butter.
Put plum tart in oven to bake for 35 – 40 minutes or until crust is golden brown. Remove tart from oven and let rest 10 minutes before slicing.
Garnish with sage-infused whipped cream and enjoy!

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Cynthia McConnell

Cynthia McConnell is a photographer and recipe developer finishing her Food Entrepreneurship degree at Auguste Escoffier School of Culinary Arts. She is the owner of Wilde and Cynful Photography and has worked with many restaurants across the Midwest to showcase their culinary creations. Having the opportunity to photograph and be a part of creating beautiful dishes brings her so much joy, however the real joy comes from sharing visual stories with her community.

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Serving Northeast Wisconsin

Plum Tart