my attempt to hold on to summer with this plum blueberry tart!

Aug 18


I’m in denial.  Summer is quickly coming to an end . . . and I intend to do everything in my power to hold on to it.  But going up against mother nature is a losing battle.  So as I grudgingly prepare for the kids to return to school and shift my focus from warm sunny weather to cooler lower temperatures, I of course, needed to cheer myself up.  I can’t imagine any better way to savor Summer than to enjoy seasonal sweet stone fruits and berries!

After last weekend’s baking and detailed cupcake and cookie decorating, it was relaxing to put together this easy Plum Blueberry Tart.  These plums were from a mini-farmers’ market that is conveniently located within the campus I work at.  Every Tuesday, I am treated to the most fresh and sweetest fruits.  Last week’s plums were the most sweetest and almost forgotten in my fridge!  Tarts are the best because you can use any fruit and any combination of fruits.  I added some blueberries that were also almost forgotten.  Just look at how beautiful these fresh fruits are!


Did I say how exhausted I was/am?  So I cheated just a bit with this tart.  Yes, I used a ready-made store-bought product.

Here’s the big reveal:


I typically make my own cream cheese filling or pastry cream for tarts, but I’ve always wanted to try this Cool Whip Frosting when it came out earlier this year. The consistency is light and not at all heavy, so I can see that it would be stable enough to frost cupcakes.  Using it as a filling for a tart was an even better idea!  Although it is a bit sweeter than I would have liked.  Perhaps the next time I may add some additional cream cheese to mellow out the sweetness.  Look at how well it stood up to all of those fruits.


I turned to my typical sweet pastry crust or pate sucree for this beautiful tart.  I finally found my rectangle tart pan, but you can make this with a round tart pan too.

Plum Blueberry Tart

Serves 28
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Dessert
This refreshing tart features sweet Summer plums and blueberries and made even easier with Cool Whip Frosting.



  • 1 cup unbleached all-purpose flour
  • 1/4 cup almond flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (cold and cut into cubes)
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 cup water (ice cold)


  • 1 Container Cool Whip Frosting (cream cheese flavor)


  • 4 Large plums (peeled, pitted, and sliced into wedges)
  • 1 pint blueberries
  • 1 tablespoon lemon juice (freshly squeezed)


Step 1 In a food processor, add all-purpose flour, almond flour, sugar and salt. Pulse for a few seconds.
Step 2 Add cold butter and pulse until the mixture resembles coarse meal and there are a few pea sized pieces of butter left.
Step 3 Whisk egg yolk, vanilla, and water together. While the machine is running slowly add the liquids to the dry ingredients. Pulse only until the dough comes together. Do not over mix.
Step 4 Form dough into a round disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Prepare fruits while the dough is chilling.
Step 5 Peel, pit, and slice plums into wedges. In a large bowl, combine plums, blueberries, and toss with lemon juice. Let sit in the refrigerator until ready to assemble tart.
Step 6 Preheat oven to 375 degrees. Remove chilled dough from the refrigerator and let sit for about 10 minutes. Flour surface/rolling pin and roll out dough to fit either a rectangle or round tart pan with removable base. Press dough into tart pan and trim off any excess from the top.
Step 7 Blind bake crust by covering with parchment paper or foil and fill with baking weights (rice, beans, baking weights). Bake for about 15-20 minutes. Remove parchment paper/foil and baking weights and bake for an additional 5 minutes or until golden brown.
Step 8 Let crust cool on a wire rack. Once completely cooled, carefully remove crust from pan.
Step 9 Spread Cool Whip Frosting over cooled crust.
Step 10 Arrange plums and blueberries over the Cool Whip Frosting.


This tart is best eaten the day it is made, however it will keep for a couple of days.  Refrigerate any leftovers.

Making this easy tart with the last of Summer’s beautiful fruit bounty will surely help to ease the transition from Summer to Fall.  Being originally from Hawaii, I think this was probably the biggest adjustment for me–the changing of the seasons.

This photo is probably my favorite out of the entire set since it represents how I feel from the brightness and warmth of Summer to the darker, yet cooler days ahead of Fall.


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Comments: 2

  1. Byron Johnson August 20, 2013 at 6:18 am Reply

    Looks delish! I love it!

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