Apple and Plum Tart Recipe: Buttery Lattice Crust Over Jammy Fruit Layers

This apple and plum tart recipe delivers a perfect balance of buttery pastry and jammy fruit layers that taste like autumn in every bite. 🍂 The secret lies in a flaky lattice crust that encases tender, spiced apple and plum filling—just sweet enough to satisfy without overpowering.

I've perfected this recipe over years of baking, ensuring the fruit stays tender while the crust achieves that signature golden, crisp finish.

The beauty of this tart is its versatility—whether you use a classic all-butter crust or opt for a gluten-free alternative, the technique remains the same. The lattice pattern isn't just decorative; it creates perfect pockets for the fruit juices to seep through, adding moisture and depth.

Baking at 375°F ensures the crust gets crisp while the filling stays just soft enough to cut with a fork.

What makes this recipe truly special is the harmony of flavors: tart plums and sweet apples with warm cinnamon and a hint of vanilla. The result is a dessert that's elegant enough for dinner parties but simple enough for a weeknight treat.

Each slice offers layers of texture—crisp crust, tender fruit, and a hint of caramelized sweetness.

Ready in about 1 hour 15 minutes (including prep and baking), this tart is perfect for holidays, potlucks, or whenever you crave something comforting. The best part? It tastes even better the next day, making it ideal for meal prep. Let's get baking!

Ingredients for apple and plum tart

Buttery crust, jammy fruit, and warm spices—this tart is pure autumn comfort in every bite.

The butter is non-negotiable here—European-style like Plugrá or Kerrygold gives the best flakiness. I always buy it in the 1-pound blocks at Whole Foods or Trader Joe's—it stays fresh longer and costs less than pre-packaged tubs. For the fruit, Honeycrisp apples and Santa Rosa plums are my go-tos, but any sweet-tart combo works. The key is to buy them slightly underripe so they hold their shape during baking. If you can't find Honeycrisp, Gala or Fuji apples are solid backups.

No vanilla extract? Vanilla bean paste works perfectly, or scrape seeds from a pod. Short on sugar? Maple syrup at half the amount adds depth. The apples and plums should be roughly chopped—about 1/2-inch pieces—so they soften but don't turn to mush. For extra caramelization, toss them with 1 tbsp lemon juice before baking. And trust me on the cinnamon—Ceylon cinnamon has a sweeter, milder flavor than cassia, but either works. If you're gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend like Bob's Red Mill.

This tart keeps beautifully—3 days at room temperature covered loosely, or 5 days refrigerated. For best texture, let it sit at room temp for 30 minutes before slicing. Freezes perfectly too—wrap tightly in foil and it stays fresh for 3 months. I always make a double batch because it disappears fast. Store leftovers in an airtight container with a paper towel to keep the crust crisp.

Step-by-step instructions for apple and plum tart

Here's how to create a showstopping tart with a delicate lattice crust and jammy fruit layers.

In a large bowl, combine the 3 cups all-purpose flour, 0.25 cup brown sugar, and 0.5 tsp salt. Cut in the 1.5 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add 2 tbsp ice water and mix gently until just combined—don't overwork the dough or it'll get tough.

Divide the dough into two equal portions. On a lightly floured surface, roll one portion into a 12-inch circle (about ⅛-inch thick) for the base. Transfer to a 9-inch tart pan with a removable bottom, pressing gently into the corners. Chill in the freezer for 15 minutes while you prepare the filling.

Peel, core, and slice the 4 medium apples and 4 medium plums into ¼-inch thick rounds. Toss them with 0.75 cup granulated sugar, 1.5 tsp cinnamon, 1 tsp vanilla extract, and 1 tbsp lemon juice in a large bowl. Let the mixture sit for 10 minutes—this helps draw out juices and intensify flavors.

Drain any excess liquid (you want a jammy texture, not a soup) and spread the fruit evenly over the chilled tart shell. Sprinkle with an extra ½ tsp cinnamon for warmth. Bake at 375°F for 25 minutes until the fruit begins to soften and bubble slightly.

While the filling bakes, roll out the second dough portion into another 12-inch circle. Using a sharp knife or pizza cutter, make ¼-inch vertical cuts every 1½ inches, then rotate the dough 90 degrees and make ¼-inch horizontal cuts every 1½ inches—this creates your lattice pattern.

Gently lift every other vertical strip and fold them back slightly to create the classic lattice design. Brush the lattice with egg wash (1 egg beaten with 1 tbsp water) and sprinkle with 0.25 cup turbinado sugar for a beautiful caramelized finish.

Carefully transfer the lattice onto the partially baked tart, pressing lightly at the edges to seal. Bake at 375°F for 20-25 minutes until the lattice is golden brown and the fruit is tender when pierced with a knife. The tart is done when the lattice edges crisp up and the filling bubbles attractively.

Let the tart cool completely on a wire rack before slicing—this prevents the lattice from falling apart. The contrast of crisp lattice over jammy fruit makes every bite irresistible. Serve warm with vanilla ice cream for the ultimate dessert experience!

Best sauces and condiments for this dish

Classic Caramel Sauce

Drizzle this tart with homemade caramel sauce made from 1 cup brown sugar, ½ cup unsalted butter, and ¼ cup heavy cream. Simmer the sugar and butter in a saucepan over medium heat for 5 minutes until amber-colored.