Super Easy Plum and Orange Tarts

I started making these plum and orange tarts on a busy weeknight. I wanted something sweet without spending hours in the kitchen.

The mix of juicy plums with orange zest feels special but simple. Puff pastry makes it all effortless.

You only need a handful of ingredients to create a tart that looks impressive but takes very little time.

The sweet plums soften in the oven. Orange zest brightens every bite.

The pastry turns golden and crisp. A sprinkle of sugar gives a nice crunch.

It’s a dessert you can make for family or friends. There’s no stress and almost no mess.

You can swap in other fruit when plums aren’t in season. Adjust the sweetness to your taste.

Try it once, and you’ll see why I keep coming back to this tart.

Why You Will Love Super Easy Plum and Orange Tarts

You’ll love how simple these plum tarts are. Just a few ingredients and you’re good to go.

The dessert looks elegant but takes little effort. It’s an easy dessert for busy nights or casual gatherings.

Sweet plums and orange zest give a fresh taste. The fruit softens as it bakes, and the pastry turns golden.

You get a nice balance of textures. No complicated steps required.

I like using different plums. Red, black, or a mix—they all work and look pretty.

Serve them warm or at room temperature. That makes these tarts easy to pack or share.

Some reasons you may love making these:

• Quick prep: only a handful of steps.
• Simple ingredients: plums, orange zest, puff pastry, sugar, egg.
• Versatile serving: enjoy as a snack, dessert, or light treat with tea.
• Beginner‑friendly: no special baking tools required.

How To Make Super Easy Plum and Orange Tarts

You only need a few ingredients and basic tools. The process is simple, but pay attention to the pastry thickness and plum ripeness.

Ingredients

Fresh plums are the star. Pick ones that are slightly firm but give a little when pressed.

Slice them thin—about ¼ inch—so they bake evenly. Too thick, and they get mushy.

You’ll need puff pastry. Frozen sheets work fine once thawed.

Orange zest adds brightness. It balances the tartness of the plums.

Make an egg wash with one egg and a splash of water. This helps the edges turn golden.

Sprinkle on turbinado sugar for crunch and a caramel hint. Drizzle a little honey over the baked tarts if you like them sweeter.

A small pat of butter on top of the plums before baking is optional. It adds richness if you want it.

Instruments

You don’t need fancy equipment. A baking sheet lined with parchment paper works best.

Use a sharp knife to slice the plums thin. If you have a tart pan, use it, but squares or rectangles work just as well.

Keep a small bowl and brush for the egg wash. Measuring spoons help you with sugar and zest.

A rolling pin is good for thinning the pastry. If you don’t have one, press it out gently with your hands.

Step-By-Step Instruction

Preheat your oven to 400°F. Roll out the puff pastry to about ¼ inch thick.

Cut it into even squares or rectangles. Pick the size you want for your mini tarts.

Place 3–5 plum slices on each piece. Sprinkle with orange zest.

Dot a small piece of butter on the fruit if you want. Whisk your egg with a teaspoon of water.

Brush the pastry edges with egg wash. Sprinkle with turbinado sugar for crunch.

Arrange the tarts on your baking sheet. Bake for 15–18 minutes until the pastry is puffed and golden.

Let them cool a bit before serving. A drizzle of honey on top is a nice touch.

Tips & Tricks

I’ve made these tarts a lot. A few small steps really help.

• Choose the right plums. Slightly firm plums hold their shape better when baked. If they’re too soft, they’ll release too much juice and make the pastry soggy.
• Keep your pastry cold. Puff pastry bakes best when it’s chilled. If it starts to warm up, pop it back in the fridge for a few minutes.
• Don’t skip the egg wash. Brushing the edges with egg wash gives you that golden, crisp finish. It also helps the sugar stick to the pastry.
• Slice evenly. Thin, even plum slices bake more consistently. Uneven slices can cook at different rates.
• Add zest with care. A light sprinkle of orange zest is enough. Too much can overpower the plums.
• Serve at the right time. These tarts taste great warm, but they hold up at room temperature too.

I like using coarse sugar for extra crunch. It doesn’t melt as fast as regular sugar.

Ingredient Substitute

Sometimes you just don’t have plums. That’s fine.

You can use other fruit that bakes well. I’ve tried a few swaps myself.

Here are some easy options:

• Peaches: Juicy and sweet, they work well with orange zest. If they’re very ripe, add a squeeze of lemon juice.
• Nectarines: Firmer than peaches, they hold their shape in the oven. No need to peel them.
• Apricots: Their tartness is close to plums. They bake into a jammy texture that works with buttery pastry.
• Cherries: Pitted cherries give bursts of flavor. They’re juicier, so toss them with a bit of cornstarch.
• Apples or Pears: Thin slices of apples or pears work year-round. Choose firm ones so they don’t collapse.

If you swap fruits, adjust the sugar. Sweeter fruits like peaches need less; tart ones like apricots may need more.

Taste before baking to find your balance.

What To Serve With Super Easy Plum and Orange Tarts

You can eat these tarts on their own. Pairing them with sides makes them even better.

The fruit and pastry go well with creamy or lightly sweet things. I usually keep it simple and let the tart shine.

Here are a few ideas:

• Vanilla ice cream: Cold and creamy, it melts into the warm tart.
• Whipped cream: Light and airy, it adds a soft contrast.
• Greek yogurt: Tangy yogurt balances the sweet fruit.
• Honey drizzle: A little honey on top adds shine and sweetness.
• Toasted nuts: Almonds, pistachios, or walnuts give crunch.
• Fresh herbs: Mint or basil leaves make the tart feel bright.

Serve these tarts with a warm drink. Black tea, chamomile, or coffee works well.

If you want something lighter, try sparkling water with lemon or orange.

How To Store Super Easy Plum and Orange Tarts

How you store these tarts matters. It keeps the crust crisp and fruit fresh.

If you’ll eat them within a day or two, store at room temp. Let them cool, then cover loosely with foil or use an airtight container.

For longer storage, use the fridge. Keep them in a single layer so the pastry stays crisp.

Here’s a quick guide:

• Room temperature: up to 2 days, covered
• Refrigerator: up to 5 days, airtight container
• Freezer: up to 3 months, tightly wrapped in foil or plastic

If you freeze them, wrap each tart before placing in a freezer bag. Thaw in the fridge and warm in the oven to get back that flaky crust.

Don’t stack the tarts, even if you’re short on space. Lining them with parchment helps if you need to layer.

That way, the pastry stays neat and the fruit topping doesn’t stick.

Nutritional Value

When you make these plum and orange tarts, you get a dessert that’s light but still rich. The pastry brings that richness, while the fruit adds natural sweetness.

Puff pastry and sugar make the dessert higher in calories. A slice of fruit tart like this usually has about 300–400 calories.

Most of the calories come from the pastry, which is higher in fat and carbs. Here’s a simple breakdown for one serving:

• Calories: about 300–400
• Carbohydrates: 45–55 g
• Fat: 12–16 g
• Protein: 3–5 g

Plums give you fiber, vitamin C, and antioxidants. Orange zest adds a bit more vitamin C.

You get some nutrients from the fruit, but most of the calories come from the pastry.

If you want to lighten it up, try using less sugar. You could also use a thinner layer of pastry.

You’ll still get that sweet-tart flavor from the fruit. The taste won’t change much, honestly.