The best fruit tarts don’t have to be perfect – they just have to be delicious. My Rustic Plum Tart with Cornmeal Crust hits every note. By folding a touch of cornmeal into the homemade pastry, you get a subtle, nutty crunch reminiscent of classic cornbread.

A square slice of plum tart on a spatula

Table of Contents

Why a Cornmeal Crust Elevates a Summer Plum Tart

Showcasing the best sweet plums of the season in a free-form tart means you can skip the specialized bakeware entirely. Whether you shape this easy stone fruit dessert into a rectangle or round shape (similar to my Blood Orange Galette). The technique remains wonderfully forgiving.

I used my go-to shortcrust pastry recipe as a base. By jazzing it up with a handful of cornmeal, I gave the crust a unique, rustic depth. In addition, if you are short on time, you can also swap it for your favorite store-bought puff pastry.

You can use these same pastry skills to whip up an Easy Apricot Tart or Easy Pear Tart.

Choosing the Best Plums and Cornmeal

Navigating the grain aisle and the produce stand comes down to texture.

  • Fine cornmeal: Delivers a tender, melt-in-your-mouth crumb with a subtle, buttery warmth.
  • Medium-coarse cornmeal: Adds a noticeable rustic crunch and a more pronounced bite to the pastry.
  • Firm plums: Always pick fruit on the firm side so they stand up better to high oven temperatures and prevent the filling from turning watery or mushy during the bake.
A rectangle shaped plum tart on a baking pan

Step-by-Step Freeform Pastry and Assembly

  • Prepare the dough: Mix your cornmeal pastry using your preferred method, blending the flour, a handful of fine or medium-coarse cornmeal, cold butter, and ice water until the dough forms. This can be by hand or food processor. Wrap and chill.
  • Roll out the pastry: On a lightly floured surface, roll your chilled dough into a rough circle or rectangle, about a quarter-inch thick. Transfer it to a parchment-lined baking sheet.
  • Arrange the plums: Slice your firm plums and arrange them neatly in the center of the pastry, leaving a two-inch border all the way around the edges.
  • Fold the crust: Gently fold the bare edges of the dough up and over the outer rim of the plums, pleating the pastry as you go to create a secure, rustic wall that will hold the fruit juices in as it bakes.

Optional Flavor Boosters and Variations

  • Warm Baking Spices: Toss your sliced plums with a pinch of ground cinnamon, cardamom, or nutmeg to add a flavor depth that complements the earthy cornmeal.
  • Citrus Zest: Fold fresh lemon or orange zest directly into your pastry dough or toss it with the fruit to brighten up the rich butter and balance the sweet plums.
  • Pure Extracts: Stir a half-teaspoon of vanilla extract or almond extract into the filling ingredients to enhance the natural sugars of the fruit.
  • Nutty Pastry Twist: Swap a tablespoon or two of the all-purpose flour in the crust for finely ground almond flour to amplify the nutty, rustic texture of the cornmeal.
2 slices of plum tart with a cornmeal crust on a pewter plate

Pro Tip for Finishing

Skip the bright and dark colors. Don’t be tempted to brush the fruit with dark preserves, such as strawberry and blueberry. Instead, it’s best to stick with lighter a color. For instance, peach or apricot. The reasoning is, darker colors may accidentally change the color of the crust.

A square slice of plum tart on a spatula
5 from 2 reviews

Rustic Plum Tart with Cornmeal Crust

Janette
A rustic, free-form Plum Tart that brings together juicy plums and a buttery, nutty pastry. Using a blend of flour, cornmeal, and cold butter, this forgiving galette offers a subtle cornbread crunch that pairs beautifully with fresh stone fruit and preserves.
Prep Time: 1 hour
Cook Time: 3 minutes
Total Time: 1 hour 3 minutes
Servings: 15
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Ingredients
 

For the Pastry:

  • 1 ½ cups (194 grams) all-purpose/plain flour, plus more for rolling out pastry
  • ½ cup (64 grams) medium or fine cornmeal
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • ¾ cup (96 grams) unsalted butter, cold, cut into small cubes
  • ½ cup (118 ml) cold water

For the Filling:

  • 6 firm plums, pitted and sliced
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons granulated sugar
  • 2 tablespoons preserves or jam of your choice

Instructions
 

To a Make the Pastry in a Food Processor:

  • Pulse the flour, cornmeal, sugar, salt, and cold butter together until the mixture resembles coarse breadcrumbs.
  • With the motor running, slowly drizzle in the cold water just until the dough begins to clump and hold together. Remove the lid and squeeze some of the dough with your hand, if it’s stays together it is ready.

To Make the Pastry by Hand:

  • Whisk the flour, cornmeal, sugar, and salt in a large bowl, then cut in the cold butter using your fingertips or a pastry cutter until crumbly.
  • Drizzle in the cold water, stirring with a fork until the dough forms a cohesive mass when squeezed in your palm (you may not need every drop of water).

Shape and Bake:

  • Shape the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for 1 hour.
  • Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
  • On a lightly floured work surface, roll the chilled dough out into a 9 x 14-inch (23 x 35 cm) rectangle. Drape the pastry over your rolling pin to carefully transfer it to the prepared baking sheet, then pop it back into the fridge to stay cold while you prep the fruit.
  • Arrange your sliced plums down the center of the pastry, making sure to leave a clean border all the way around the edge.
  • Brush the exposed pastry crust and the tops of the plums with the melted butter, then evenly sprinkle with the 1 ½ teaspoons of sugar.
  • Bake for 30 minutes until the edges of the crust is golden and crisp. Remove from the oven and transfer to a wire rack to cool slightly.
  • Warm your preserves in a small saucepan over low heat (or in a microwave-safe bowl for 20 seconds) until loose and glossy, then brush it generously over the fruit and crust.
Serving: 1slice, Calories: 155kcal, Carbohydrates: 17g, Protein: 2g, Fat: 9g, Sodium: 140mg, Sugar: 4g
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