10 Delicious Mamies Wild Plum Tart Recipes

There’s something truly magical about the sweet, tangy burst of Mamie’s wild plums in a homemade tart that can turn any ordinary day into a celebration of flavors. Whether you’re a seasoned baker or just starting out, these 10 delicious recipes will inspire you to create mouthwatering tarts that are perfect for any occasion. Let’s dive into the world of wild plum tarts and discover your next favorite dessert!

Classic Mamies Wild Plum Tart with Vanilla Ice Cream

Now, as the summer sun casts its golden glow, there’s nothing quite like the comfort of a homemade tart, especially one that whispers of nostalgia and wild plums. This recipe, a humble ode to simpler times, pairs beautifully with a scoop of vanilla ice cream, melting slowly over the warm, fruity filling.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3 tbsp ice water
• 2 cups wild plums, pitted and halved
• 1/2 cup brown sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 pint vanilla ice cream

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
3. Add 1/2 cup diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 3 tbsp ice water, stirring until the dough comes together. Tip: The dough should hold together when pressed but not be sticky.
5. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
6. In a separate bowl, mix 2 cups wild plums, 1/2 cup brown sugar, 1 tbsp lemon juice, and 1 tsp vanilla extract.
7. Arrange the plum mixture evenly over the dough.
8. Bake for 35-40 minutes, or until the crust is golden and the plums are bubbling. Tip: Place a baking sheet under the tart pan to catch any drips.
9. Let the tart cool for 10 minutes before serving. Tip: For easier slicing, use a sharp knife dipped in hot water.
10. Serve each slice with a scoop of vanilla ice cream.

Here, the tart’s flaky crust gives way to the tender, jammy plums, their tartness mellowed by the sweet, creamy ice cream. Consider garnishing with a sprinkle of cinnamon or a drizzle of honey for an extra layer of flavor.

Rustic Mamies Wild Plum Tart with Almond Crust

Venturing into the heart of summer, there’s a certain magic in transforming wild plums into a dessert that feels both rustic and refined. This tart, with its delicate almond crust, is a homage to simplicity and the fleeting sweetness of seasonal fruit.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 3 tbsp ice water
• 2 cups wild plums, pitted and halved
• 1/4 cup honey
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup ground almonds, 1/4 cup granulated sugar, and 1/2 tsp salt.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Drizzle 3 tbsp ice water over the mixture, stirring gently until the dough comes together. Tip: If the dough feels too dry, add more ice water, 1 tbsp at a time.
5. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill in the refrigerator for 30 minutes.
6. Arrange 2 cups pitted and halved wild plums over the chilled crust in a single layer.
7. Drizzle 1/4 cup honey and 1 tbsp lemon juice over the plums.
8. Brush the edges of the crust with beaten egg for a golden finish.
9. Bake for 35-40 minutes, or until the crust is golden and the plums are soft. Tip: Rotate the tart halfway through baking for even browning.
10. Allow the tart to cool for at least 15 minutes before slicing. Tip: Serving it slightly warm enhances the flavors.

Golden and fragrant, this tart offers a delightful contrast between the crisp almond crust and the juicy, tangy plums. For an extra touch, serve with a dollop of crème fraîche or a sprinkle of toasted almond slices.

Spiced Mamies Wild Plum Tart with Cinnamon

Evenings like these call for something sweet, something that carries the warmth of spices and the tartness of wild plums, a dessert that feels like a hug. This Spiced Mamies Wild Plum Tart with Cinnamon is just that, a comforting embrace of flavors that meld beautifully together.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 2 tbsp ice water
• 2 cups wild plums, pitted and halved
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 1 1/4 cups all-purpose flour and 1/4 cup granulated sugar.
3. Add 1/2 cup diced unsalted butter to the flour mixture, using your fingers to rub it in until the mixture resembles coarse crumbs.
4. Gradually add 2 tbsp ice water, stirring until the dough comes together. Tip: The dough should hold together when pressed but not be sticky.
5. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill in the refrigerator for 15 minutes.
6. In another bowl, toss 2 cups wild plums with 1/2 cup brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tbsp lemon juice until well coated.
7. Arrange the plum mixture evenly over the chilled tart crust.
8. Bake for 35-40 minutes, or until the crust is golden and the plums are tender. Tip: Rotate the tart halfway through baking for even color.
9. Allow the tart to cool on a wire rack for at least 10 minutes before serving. Tip: Serve slightly warm to enhance the spices’ aroma.

Soft and yielding, the plums melt into the crisp crust, their tartness perfectly balanced by the warmth of cinnamon and nutmeg. Consider serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Mamies Wild Plum Tart with a Hint of Orange Zest

Venturing into the kitchen on a quiet afternoon, the allure of baking something sweet and slightly tangy becomes irresistible. This recipe, a homage to simplicity and flavor, combines the wildness of plums with the delicate whisper of orange zest, creating a tart that’s as comforting as it is vibrant.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 tbsp ice water
• 1 1/2 lbs wild plums, pitted and halved
• 1/2 cup granulated sugar
• 1 tbsp orange zest
• 1 tbsp cornstarch
• 1 egg, beaten

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup diced unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Add 2 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Chill for 15 minutes.
5. In another bowl, toss 1 1/2 lbs pitted and halved wild plums with 1/2 cup granulated sugar, 1 tbsp orange zest, and 1 tbsp cornstarch until evenly coated.
6. Arrange the plum mixture over the chilled dough. Fold the edges of the dough over the plums, leaving the center exposed.
7. Brush the edges of the dough with 1 beaten egg for a golden finish. Tip: For an extra shine, you can sprinkle a little sugar on the crust before baking.
8. Bake for 35-40 minutes, or until the crust is golden and the plums are bubbling. Tip: Place a baking sheet under the tart pan to catch any drips.
9. Let the tart cool for at least 10 minutes before serving.

The crust, buttery and crisp, contrasts beautifully with the juicy, slightly tart plums, while the orange zest adds a bright note. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Gluten-Free Mamies Wild Plum Tart

Just as the summer sun begins to wane, the wild plums offer their last, sweet embrace, perfect for capturing in a gluten-free tart that whispers of nostalgia and simplicity.

Ingredients

• 1 1/2 cups gluten-free flour blend
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 2 cups wild plums, pitted and halved
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the gluten-free flour blend and cold, cubed butter. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides.
5. In a separate bowl, toss the wild plum halves with granulated sugar and lemon juice until evenly coated.
6. Arrange the plum halves cut side up in the tart shell, packing them closely together.
7. Brush the edges of the tart with the beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the crust is golden and the plums are tender. Tip: Place a baking sheet under the tart pan to catch any drips and prevent a mess in your oven.
9. Allow the tart to cool for at least 15 minutes before slicing. Tip: Letting it rest ensures the filling sets, making for cleaner slices.

Once cooled, the tart presents a delightful contrast between the crisp, buttery crust and the soft, juicy plums, with a hint of lemon brightening each bite. Serve it warm with a dollop of coconut cream for an indulgent yet simple dessert that celebrates the season’s bounty.

Mamies Wild Plum Tart with Honey Drizzle

Mornings like these, when the light filters through the kitchen window just so, call for something sweet, something that feels like a hug from the inside. This tart, with its tender crust and juicy plums, drizzled with golden honey, is just that.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 cups wild plums, pitted and halved
• 1/4 cup honey
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the flour and butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, stirring until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
5. Arrange the plum halves cut side up in the tart shell. Drizzle with lemon juice.
6. Bake for 35-40 minutes, or until the crust is golden and the plums are soft. Tip: Rotate the tart halfway through baking for even color.
7. Remove the tart from the oven and immediately drizzle with honey. Tip: Warm the honey slightly for easier drizzling.

With its buttery crust and the plums’ natural tartness balanced by the honey’s sweetness, this tart is a celebration of simple pleasures. Serve it warm with a dollop of crème fraîche for an extra touch of indulgence.

Vegan Mamies Wild Plum Tart with Coconut Cream

Kneading the dough for this tart, I’m reminded of summer afternoons spent under the shade of an old plum tree, the air sweet with the promise of ripe fruit. This vegan wild plum tart, crowned with a cloud of coconut cream, is a tribute to those fleeting moments of seasonal abundance.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut oil, solid
• 1/4 cup ice water
• 2 cups wild plums, pitted and halved
• 1/4 cup maple syrup
• 1 tbsp cornstarch
• 1 can full-fat coconut milk, refrigerated overnight
• 1 tbsp powdered sugar

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 1 1/2 cups all-purpose flour and 1/2 cup solid coconut oil until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Chill for 15 minutes.
5. In a separate bowl, toss 2 cups wild plums with 1/4 cup maple syrup and 1 tbsp cornstarch until evenly coated.
6. Arrange the plum mixture over the chilled dough.
7. Bake for 35-40 minutes, or until the crust is golden and the plums are bubbling. Tip: Place a baking sheet underneath to catch any drips.
8. While the tart cools, scoop the solidified coconut cream from the top of the can into a bowl, leaving the liquid behind.
9. Whip the coconut cream with 1 tbsp powdered sugar until soft peaks form. Tip: For best results, ensure the bowl and beaters are cold.
10. Serve the tart at room temperature, topped with dollops of coconut cream.

Flaky crust gives way to the tartness of wild plums, balanced by the creamy sweetness of coconut. For an extra touch, sprinkle with toasted coconut flakes or serve alongside a drizzle of caramel.

Mamies Wild Plum Tart with Walnut Streusel Topping

Today, as the early morning light filters through the kitchen window, there’s a quiet joy in preparing something that feels both rustic and refined. This tart, with its tender crust and juicy plums, topped with a crunchy walnut streusel, is a celebration of summer’s fleeting sweetness.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 tbsp ice water
• 2 cups wild plums, pitted and halved
• 1/4 cup brown sugar
• 1/2 cup walnuts, chopped
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 1 1/4 cups flour, granulated sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Chill for 15 minutes.
5. Arrange the plum halves cut side up in the chilled crust.
6. In a small bowl, mix brown sugar, 1/4 cup flour, chopped walnuts, and melted butter until crumbly. Sprinkle evenly over the plums.
7. Bake for 35-40 minutes, or until the crust is golden and the plums are bubbling. Tip: Place a baking sheet under the tart pan to catch any drips.
8. Let the tart cool on a wire rack for at least 10 minutes before serving. Tip: For an extra touch, serve with a dollop of whipped cream or vanilla ice cream.

Golden and fragrant, this tart offers a delightful contrast between the soft, juicy plums and the crisp, nutty streusel. Enjoy it warm, with the streusel still slightly crunchy, or let it cool completely for a firmer texture that highlights the plums’ natural tartness.

Mini Mamies Wild Plum Tarts for Parties

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing Mini Mamies Wild Plum Tarts. These tarts, with their delicate crust and juicy plum filling, are perfect for sharing at gatherings, offering a sweet reminder of summer’s bounty.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3 tbsp ice water
• 2 cups wild plums, pitted and halved
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 3 tbsp ice water, stirring until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
5. Roll out the dough on a lightly floured surface to 1/8-inch thickness. Cut into 12 circles to fit a muffin tin.
6. Press the dough circles into the muffin tin. Chill in the refrigerator for 15 minutes.
7. In a medium bowl, toss 2 cups halved wild plums with 1/4 cup brown sugar and 1 tsp vanilla extract.
8. Spoon the plum mixture into the chilled tart shells. Tip: Arrange the plums cut side up for a beautiful presentation.
9. Brush the edges of the tarts with beaten egg for a golden finish.
10. Bake for 25-30 minutes, or until the crust is golden and the plums are bubbly. Tip: Rotate the tin halfway through baking for even browning.

Buttery and flaky, these tarts offer a delightful contrast to the tart-sweet plums. Serve them warm with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.

Mamies Wild Plum Tart with a Lattice Crust

Amidst the quiet hum of the kitchen, where the light filters in just so, there’s a recipe that feels like a whispered secret between the seasons. It’s a dish that carries the wild, untamed sweetness of plums, cradled in a buttery lattice that’s as much a joy to make as it is to behold.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 1/2 lbs wild plums, pitted and halved
• 1 tbsp lemon juice
• 1/4 cup brown sugar
• 1 egg, beaten

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
3. Add 1 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 1/4 cup ice water, stirring until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
5. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for 30 minutes.
6. In another bowl, toss 1 1/2 lbs pitted and halved wild plums with 1 tbsp lemon juice and 1/4 cup brown sugar.
7. Roll out one disk of dough on a floured surface to fit a 9-inch tart pan. Trim the edges.
8. Spread the plum mixture evenly over the dough.
9. Roll out the second disk of dough and cut into strips to create a lattice pattern over the plums. Tip: Chilling the strips for 10 minutes makes them easier to handle.
10. Brush the lattice with 1 beaten egg for a golden finish.
11. Bake for 45 minutes, or until the crust is golden and the plums are bubbling. Tip: Place a baking sheet under the tart pan to catch any drips.

Beneath its golden lattice, the tart reveals a heart of jammy plums, their tartness mellowed by the buttery crust. Serve it warm, with a dollop of crème fraîche, to contrast the sweetness with its cool, tangy richness.

Conclusion

These 10 Delicious Mamie’s Wild Plum Tart Recipes offer a treasure trove of flavors waiting to brighten your table. There’s something for every home cook to love, from rustic to refined. We invite you to bake your way through the list, share your favorites in the comments, and spread the joy by pinning your top picks on Pinterest. Happy baking!