Yellow Plum Flat Tart with Almond Meringue

Yellow Plum Flat Tart with Almond Meringue

This simple Yellow Plum Flat Tart with Almond Meringue is truly a “flat” tart. It requires no tart pan and no blind baking. You don’t fold the edges in. There’s no lattice-work or fluted rims. The pastry simply lays flat on a baking sheet. It’s a stress-free as baking gets and it’s a pretty tart too.

Yellow Plum Flat Tart with Almond Meringue 

Print This Recipe Total time Yield 6–8Source Adapted from Amelia SaltsmanPublished

This recipe can be used with other types of stone fruit.

Yellow Plum Flat Tart with Almond Meringue


  • raw pastry dough (enough for a single crust pie)
  • flour (as needed for rolling)
  • 1 large egg white (at room temperature)
  • ¼ cup granulated sugar
  • ¼ cup ground almond meal (also called almond flour, or simply ground almonds)
  • 4–5 yellow plums (see note)
  • 2 tablespoon melted butter
  • 2 tablespoon turbiado sugar


Prepare the pastry round: Place sheet of parchment on parchment-lined, rimless baking sheet; sprinkle with flour. Roll out crust on the sheet to about a 13-inch round. Using pot lid or a dinner plate as a guide, trim dough to about an 11 or 12-inch round. Discard trimmings. Chill the dough on the baking sheet while you make the meringue. 

Make the meringue: Using an electric mixer, beat egg white in medium bowl until foamy. With machine running, gradually add granulated sugar, beating until firm peaks form (it might take a while). Turn off the machine and fold in the almond meal by hand. 

Make the tart: Set 1 plum, stem side up, on work surface. Working parallel to the pit, cut 1/8‑inch-thick rounds off both sides. Repeat with remaining plums.

Spread meringue over crust leaving a 3/4‑inch border all around. Arrange plum slices, slightly overlapping, in spiral pattern atop meringue, beginning at outer edge and working toward the center, turning any end pieces cut side up. Choose your pieces wisely, and lay them out attractively. Finish with 1 perfect plum slice in center. Chill the assembled tart for twenty minutes.

Meanwhile, preheat oven to 425°F.

When ready to bake: Remove the tart from the refrigerator and brush melted butter over the pluots and exposed pastry; sprinkle tart with turbinado sugar. Bake tart 15 minutes. Reduce heat to 400°F and bake tart until edges of the fruit begin to brown, about 15 more minutes. Cool tart slightly on pan. Loosen with a spatula and slide onto a serving plate. Serve warm or at room temperature.