Vegan plum tart

So, I ventured into vegan baking again. Inspired by the season (and this lovely post on on German plum traybake aka Zwetschgendatschi), I wanted to bake something with plums – but I didn’t have enough fruit to fill an entire tray. I found a nice recipe for a smaller plum galette by Jacques Pépin on Food and Wine Magazine and decided to try a vegan version – preferably with the help of olive oil, as recommended by some of you (and by Molly Yeh, who has a mouth-watering recipe for olive-oil based plum cake).

Luckily, after some false starts (the first batch of dough I made had way too much oil) I found the guidance I needed with a simple and margarine-free recipe for vegan pate brisée (the base dough for Jacques Pépin’s galette). (Update: the original recipe is no longer available, but here is another great and simple version.) I have to say this worked pretty well – it’s not as crumbly as a butter-based dough would have been, but crunchy and tasty nonetheless and the following day it was even better as the juices from the fruit had seeped into the crust. I made a tart, not a galette since I felt the vegan dough might not be firm enough for a galette shape – but I’ll test this next time.

vegan plum tart | lucky star anise


Recipe: Vegan plum tart


  • 200 grams of organic all-purpose flour
  • 65 ml of olive oil plus a little more for greasing the tart pan
  • About 65 ml of ice water
  • A pinch of salt
  • 50 grams of brown sugar
  • Three tablespoons of ground almonds
  • One tablespoon of all-purpose flour
  • 50 grams brown sugar
  • About one kilo of plums


  • In a baking bowl, combine flour and salt. Add the oil and mix (e.g. with a fork) until the dough has a crumbly and sandy texture. Spoon by spoon add the cold water and mix gently until the dough comes together and can be shaped into a ball. If the dough is too crumbly, add a few more drops of water but be careful it doesn't become sticky.
  • Roll out the dough into a round shape on a lightly floured surface. Gently transfer the flat dough into a (lightly greased) tart pan and spread it out with your fingers so it covers all the edges. Place the pan with the dough in the fridge and let it cool for twenty minutes to an hour. Pre-heat the oven to 200 degrees Celsius (400 F).
  • Meanwhile, prepare the filling. Pit the plums and cut each half into thin wedges. In a bowl, mix the ground almonds with the 50 grams of sugar and the tablespoon of flour. Take the tart out of the fridge and spread this mix on the dough. Then, place the plum wedges on top. Sprinkle the tart with the rest of the sugar (I used another 50 grams here, which made the tart quite sweet; Jacques Pépin's recipe calls for even more - you can adapt this to your taste of sweetness of course).
  • Bake the tart in the oven at 200 degrees Celsius (400F) for 45 minutes. Et voilà - bon appétit!

vegan plum tart | lucky star anise vegan plum tart | lucky star anise

  1. Reblogged this on .

  2. Looks absolutely delicious. Loving the olive oil!

  3. Vegan version looks yummy.. Feel like having a big slice

  4. I’ve been looking for a good vegan pie crust that doesn’t use coconut oil and I guess I’m going to try this one. Thanks for sharing :)

    • luckystaranise

      Thank you! Yes, I can really recommend this one. Let me know how it turns out if you try it!

  5. this is so goooood, thank you very much my friend, what a munchie

    • luckystaranise

      Thank you so much Ignacio for your kind comment. Glad you like it.

  6. Looks delicious! I’ve stuck pretty closely with small adjustments to the pastry – I had run out of olive oil :O – what!? It’s in the oven now – can’t wait to try this with some vegan vanilla ice-cream. Thank you for being there…

    • luckystaranise

      Thank you for stopping by! Wonder how your cake turned out… hope you liked it.

  7. Eliška Šteflová

    I just tried to do this recipe and I think that you listed the ingredients wrong. I put there 65 ml of water and oil and 200 grams of flour and it is watery. I tried to fix it with another 400 grams of flour, but it is still not as thick as it is supposed to be.

    • luckystaranise

      Hello, and sorry you had this experience! Normally the proportions work, I just tried it again and it was ok. Could it be an issue with the measurements maybe?

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