Plum Tart / Erikli Tart

SWEET AND SOUR PLUM (ERİKLİ) TART RECIPE VIDEO

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Every fall, our home comes alive with the scent of plums boiling, baking, and turning into every shade of crimson and gold.

This Sweet and Sour Plum Tart is one of those comforting desserts that feels like the season itself: vibrant, tender, and impossible to forget.

Its tangy-sweet flavour and glowing ruby colours make it a staple of fall gatherings. In our home, this recipe marks the changing of seasons. When the first damsons appear at the St. Jacob’s farmer’s market, we know it’s time to bring out the tart pan and start slicing.

A buttery base holds soft, caramelized plums that burst with flavour in every bite. It’s light yet deeply satisfying…A dessert that always leaves you reaching for just one more slice.

(If you enjoy floral desserts, you might also love our Sakura Blossom Jam; a springtime favourite that pairs beautifully with this tart!)

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Ingredients

For the batter:

• 75 g butter

• 125 g (~½ cup) sugar

• 1 egg

• ½ lemon (zest only)

• 250 ml milk

• 250 g (~2 cups) all-purpose flour

• 1 tbsp baking powder

• ¼ tsp salt

• ½ tsp vanilla extract

For the topping:

• 1 kg damsons (or any sour red plums)

• 60 g (~⅓ cup) sugar

• 1 tbsp honey (optional)

Directions

PREPARATION

• Wash and drain 1 kg of plums.

• Remove the pits and cut each plum into 4 wedges. Set aside.

MAKING THE BATTER

• Melt 75 g butter on medium heat, then let it cool to room temperature.

• In a large bowl, finely grate the zest of ½ lemon. Add 1 egg and whisk lightly.

• Add 125 g sugar and whisk for 3–4 minutes until pale and fluffy.

• Add 250 ml milk and mix briefly.

• Stir in the cooled butter and whisk for another minute.

• Combine 250 g flour, 1 tbsp baking powder, ¼ tsp salt, and ½ tsp vanilla extract.

• Gradually add the dry ingredients to the wet mixture, stirring with a spatula until smooth and viscous.

ASSEMBLING THE TART

• Grease a tart pan with 1 tbsp oil.

• Pour in the batter and smooth the surface.

• Arrange the plum slices neatly over the top, skin side down.

• Sprinkle ⅓ cup sugar evenly over the plums to help them caramelize.

BAKING

• Preheat oven to 380°F (180°C).

• Bake for 45–55 minutes, until the tart is fully set and the plums are bubbling and golden at the edges.

• Cool for 10–15 minutes before slicing.

SERVING

Serve warm, with a drizzle of honey if you prefer a glossy finish. This tart pairs beautifully with a scoop of vanilla ice cream or a spoonful of lightly whipped cream. It’s just as lovely at room temperature with a cup of tea or coffee—especially on a crisp autumn afternoon.

[Notes from the Kitchen]

• Choosing the Plums: Sour red plums or damsons are ideal for balancing sweetness. Overripe plums will make the tart too soft.

• Butter Temperature: Melted butter should be cooled before mixing to prevent curdling the batter.

• Caramelization Tip: Sugar sprinkled on top before baking helps the plums blister and caramelize beautifully.

• Honey Glaze: For a glossy finish, brush 1 tbsp honey over the tart while it’s still hot.

• Seasonal Tip: Freeze a batch of plum slices during harvest season and you’ll thank yourself when winter arrives!

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