My Easy Plum Tarts with puff pastry are a delicious combination of sweet plum slices over melted brie cheese, on top of fluffy and crisp puff pastry dough. Topped with a drizzle of honey and fresh thyme, these tarts are perfect for a brunch or even for breakfast.
Baking with store-bought puff pastry is a breeze! One of our most popular recipes are these pastelitos de guayaba-Cuban guava pastries or this amazing appetizer, baked brie in puff pastry. What can I tell you, brie is the perfect cheese to pair with puff pastry!
This article contains affiliate links which support us at no extra cost to you.
Jump To
My Easy Mini Plum Brie Tarts are a delicious combination of sweet plum slices over melted brie cheese, on top of fluffy and crisp puff pastry dough. Topped with a drizzle of honey and fresh thyme, these tarts are perfect for a brunch or even for breakfast.
These plum and brie puff pastry tarts are really easy to make! The hardest part may be slicing the plums. Honestly though, the hardest part is just waiting for them to bake up because they smell incredible while they are in the oven.
Are you planning a special Mother's Day brunch? Make these gorgeous tarts!
The brie melts away and the plum slices get so soft and tender. The plums nestle right into the gooey brie cheese, all wrapped up in crisp and buttery puff pastry. It is truly divine!
If you are lucky enough to have an abundance of juicy plums in season, this dessert is easier to make than a pie. You just need store bought puff pastry. I made these tarts with plums and also with pluots, and both are wonderful.
Usually around the beginning of May I find the first varieties and they are irresistible. You can also make this with peaches, or stretch the recipe into late summer and fall with plums.
Ingredient Notes
- Puff pastry Store bought works great here. Pepperidge Farm is a popular oil based brand that is also vegan. Thaw at room temperature for 20 to 30 minutes but keep it cool enough to handle cleanly.
- Peach or apricot preserves Acts as a sweet, sticky base layer that anchors the brie and adds a fruity depth. Either flavor pairs beautifully with plums.
- Brie cheese No need to remove the rind; it softens completely as it bakes. Cut thin, even slices so the cheese melts uniformly across each tart.
- Plums or pluots Slice about ¼ inch thick so they soften without falling apart. Pluots add a touch of apricot sweetness; regular plums are equally delicious.
- Egg Used for the egg wash that gives the pastry edges a beautiful golden, glossy finish.
- Water Mixed with the egg to thin the wash slightly so it brushes on evenly.
- Turbinado sugar Sprinkled on the pastry border before baking for a sparkling, crunchy edge. Any coarse sugar works well.
- Honey The finishing drizzle that ties everything together. A local or floral honey like orange blossom is especially lovely here.
- Fresh thyme Adds a gentle herbal note to the honey drizzle that makes these tarts feel restaurant worthy. Use fresh, not dried.
- Lemon juice Just a teaspoon brightens the honey mixture and balances the richness of the brie.
How do you make plum tarts?
Gather all your ingredients together (I forgot to take a photo of the fruit).
I usually use Pepperidge Farm puff pastry brand (I haven't had good luck finding it recently and so I ended up using a brand made with butter. I have to say I prefer the Pepperidge Farm brand made with oils and is considered vegan).
Let the puff pastry sheet defrost at room temperature for about 20-30 minutes (depends on how hot your kitchen is. Mine was very hot the day I made these, and the sheet was ready to work with in less than 20 minutes).
If the sheet defrosts too much, chill it again in the refrigerator for a few minutes. Save the 2nd sheet to make another dessert.
If you need to double the recipes, use both sheets and double the rest of ingredient list.
When the puff pastry defrosts, prep the plum and brie cheese slices.
Cut the puff pastry in half, horizontally and vertically and place it on a parchment lined baking sheet (I sprayed the sheet with baking spray).
Spread preserves in the middle of the puff pastry squares. Try to stay away from the edge of the pastry. Start to place brie slices over the preserves. You could fit 2-3, depending on how big your slices are. Then begin to place the plum slices over the brie.
Beat the egg and brush the edges of the pastry squares. Sprinkle on a little bit of turbinado sugar on the edges.
Bake until the tarts are golden, puffy, and crisp.
While they are baking, combine the honey, lemon juice, and fresh thyme. As soon as they are ready, drizzle on the honey mixture.
Tips and Notes
- The honey drizzle on top is essential. Do not skip it! You can use whatever type of honey you have on hand. I used a local orange blossom honey and it was gorgeous.
- If you want to make these ahead, assemble the tarts and refrigerate unbaked for up to a few hours, then bake right before serving.
- Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 325°F oven for about 10 minutes until the cheese warms through. You can also use a microwave but the pastry will be softer.
- A scoop of vanilla ice cream or fresh whipped cream alongside a warm tart is a really lovely combination for dessert.
Frequently Asked Questions
Yes! Assemble the unbaked tarts, cover them, and refrigerate for up to a few hours before baking. Bake right before you plan to serve them for the best texture. Leftovers keep in an airtight container in the refrigerator for up to 3 days and reheat beautifully at 325°F for about 10 minutes.
Peaches, nectarines, pears, or pluots all work wonderfully in this recipe. Just slice them about ¼ inch thick so they soften evenly. This is a great recipe to make with the last of summer stone fruit or with early fall pears.
A pluot is a hybrid fruit that is roughly 75% plum and 25% apricot. It tastes more like a plum but carries a slightly sweeter, more floral quality. Use pluots anywhere you would use plums in this recipe; they are interchangeable.
Absolutely. A scoop of vanilla ice cream or a generous dollop of fresh whipped cream alongside a warm tart is a really lovely combination. They are also delicious on their own with just the honey thyme drizzle.
As written, no. The tarts contain brie cheese and the egg wash. To make them vegan, leave out the cheese or use a vegan brie alternative, use an oil based puff pastry brand (like Pepperidge Farm), and skip the egg wash or substitute with a plant based milk wash.
Yes, a nice scoop of ice-cream would be lovely or even some whipped cream (fresh or store-bought is fine).
Yes, you can double it and it will serve 8 people.
No, the tarts have brie cheese (and I used a butter based puff pastry). To make it vegan, leave out the cheese (or use a vegan brie) and use an oil based puff pastry brand.
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. Heat up the tarts on a cookie sheet in the oven on 325F for 10 minutes, or until the cheese warms up again, or heat in a microwave.
Seriously, look at how gorgeous these tarts are.
So very simple to make. A truly no-fuss and impressive dessert.
The honey drizzle on top is essential. You could use whatever type of honey you have on hand. I used a local orange blossom honey.
Some other stone fruit dessert recipes to enjoy:
- Gluten-Free Peach and Blueberry Cake
- Vegan Peach Polenta Cake
- Skillet Peach Cobbler
- Fresh Plum Quick Bread
Just a quick request: if you enjoyed these easy mini plum brie tarts as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment-the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!
Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX
THIS POST CONTAINS AFFILIATE SALES LINKS
Easy Mini Plum Tarts with Brie (40 Minutes)
Equipment
Ingredients
- 1 sheet puff pastry thawed but chilled
- peach (or apricot) preserves about 1 tablespoon per tart slice
- 4 ounces brie cheese cut into ¼ inch slices
- 3 small to medium plums pitted and sliced ¼ inch thick
- Egg wash:
- 1 large egg
- 1 Tablespoon water
- 2 Tablespoons turbinado or any course sugar
- Honey mixture:
- ⅓ cup honey
- 1 Tablespoon fresh thyme leaves
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Heat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Lay out puff pastry sheet on a lightly floured surface. With a rolling pin, gently roll out the pastry to a sheet 12x12-inches. Cut into 9 (4-inch) squares. Transfer the pastry squares to the parchment lined baking sheet.
- Spoon on about 1 tablespoon of preserves on each square (not touching the pastry edges).
- Start to arrange 2-3 brie slices (depends on how big your slices are) on top of the preserves.
- Layer on 2-3 plum (or pluot) slices on top of the brie slices.
- Make the egg wash by beating the egg and water in a small bowl. Brush egg wash over the border of each pastry. Sprinkle a little sugar evenly over the border.
- Bake for 25-30 minutes or until the edges have puffed and are golden brown and crisp. The brie will melt and may spread over the pastry.
- While the tarts are baking, combine the honey, lemon juice, and fresh thyme.
- Let tarts rest a few minutes on the baking sheet.
- When ready to serve, drizzle on the honey-thyme mixture.
- Best served warm. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
