Easy Maple Plum Puff Pastry Tarts
Sweet and simple plum puff pastry tarts tossed with amber syrup and a hint of vanilla. This easy summer dessert stars vibrant, juicy slices of plum and takes advantage of store-bought frozen puff pastry.
Plum puff pastry tarts
With gorgeous, end-of-Summer stone fruit stacked high in the market – just showing off, really – I’m currently buying peaches and plums like they’re going out of style. To take advantage of the bounty, I made the easiest of sweet breakfast treats for you: maple plum puff pastry tarts.
These sweet little plum tarts are a breeze to make and require a whopping four ingredients (but really let’s call it two, as sugar and good maple syrup are definitely pantry staples around these parts). All that’s left on your ingredients list is puff pastry dough and an armful of fresh, ripe plums – or any other stone fruit that strikes your fancy.
So let’s layer pretty plum slices on top of flakey, buttery puff pastry, sprinkle on a spoonful of coarse sugar before baking to golden perfection, brush on some dark maple syrup while the tarts are warm from the oven – for good measure – and indulge in this sweet, Summer goodness.
Know that there is a tiny bit of advance planning with these tarts – just that you’ll want to let the puff pastry properly defrost for several hours before you bake these – but the hands on time is minimal.
Slice some plums, cut the puff pastry into squares/rectangles, layer on those plum slices, sprinkle with a bit of sugar, and bake until the pastry is puffed and golden, and the plums are lusciously soft and fragrant.
Easy as can be.
I splurged, and used fancy Dufour puff pastry (from Whole Foods) to make these tarts, which costs a fortune, but also happens to be made with simple, natural ingredients (all-butter and no corn syrup, among other things), is arguably more wholesome, and objectively more flakey and delicious, than its more commonly available cousin in the red and white package.
The maple flavor is lovely with the plums – and most other sweet things – but you could easily swap in honey if that’s your preference. Also, just about any stone fruit will do here: plums, peaches, nectarines, apricots, pluots… pick your favorite(s) and layer them on! Happy baking!!
More easy summer desserts to make next:
- Dark chocolate olive oil zucchini bread
- A summer peach galette
- Gooey blackberry chocolate fig bars
- Easy peach puff pastry tarts
If you make these plum puff pastry tarts, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, LauraPrint
- 1 (14oz) sheet frozen puff pastry, thawed according to package directions
- 1 lb (4-5) plums, pitted and thinly-sliced
- 1/4 cup pure cane sugar
- 1–2 Tbsp pure maple syrup
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Set aside.
- Using a sharp knife or a pastry wheel, cut the puff pastry into 8 equal rectangles. Use a fork to prick all over.
- Slice the plums into thin slices, and layer the plum slices on top of the pastry, leaving at least a half-inch border around the edges. Sprinkle with the sugar.
- Bake for 25-30 minutes, until the plums are jammy and the edges of the pastry are puffed and golden. Remove from the oven, and while the pastries are still warm, lightly drizzle or brush on the maple syrup. Serve warm or at room temperature.