Plum tart "En passant par la Lorraine"


Plum tart "En passant par la Lorraine"
This tart - with a nod to the French children's song - features produce the Lorraine region is famous for: plums and hazelnuts. The small, sweet mirabelles contrast with the larger plums and make the most of the different varieties.
18K 6 4.7
Grade this recipe:

Last modified on: September 1st 2019

Keywords for this recipe:LorraineMirabelles plumsPlumsHazelnutTartPastryGerardmer city
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
1 hour 6 min.50 min.1 hour 56 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 20 min.
Plum tart "En passant par la Lorraine" : Photo of step #1
Line an 8-inch (20 cm) tart ring, following the guidance here.

Stage 2 - 10 min.
Plum tart "En passant par la Lorraine" : Photo of step #2
Rinse, drain and dry 500 g mirabelle plums.

Cut in half, remove and discard the stones.

Drizzle the juice of ½ lemon over.

Stage 3 - 10 min.
Plum tart "En passant par la Lorraine" : Photo of step #3
Rinse, drain and dry 350 g plums.

Cut in half and discard the stones.

Stage 4 - 3 min.
Plum tart "En passant par la Lorraine" : Photo of step #4
Preheat the oven to 390°F (200°C).

Spread 200 g Rich hazelnut buttercream in a thin layer in the bottom of the pastry case.

Stage 5 - 7 min.
Plum tart "En passant par la Lorraine" : Photo of step #5
Arrange the mirabelle halves in a circle around the edge, facing one way.

Stage 6 - 5 min.
Plum tart "En passant par la Lorraine" : Photo of step #6
Arrange a second ring of plums inside, facing the other way.

Stage 7 - 5 min.
Plum tart "En passant par la Lorraine" : Photo of step #7
Change direction again with another ring of mirabelles.

Stage 8 - 3 min.
Plum tart "En passant par la Lorraine" : Photo of step #8
Finish with a few more plums in the centre.

Stage 9 - 50 min.
Plum tart "En passant par la Lorraine" : Photo of step #9
Bake for 40 to 50 minutes. The fruit will give off quite a lot of juice. This is normal, but will make the tart quite fragile, so do be careful handling it while still hot.

Leave to cool before removing the tart ring.

Stage 10 - 3 min.
Plum tart "En passant par la Lorraine" : Photo of step #10
If possible, glaze the top of the tart once it has cooled.

Stage 11
Plum tart "En passant par la Lorraine" : Photo of step #11
Eat cold on its own, or with a generous dollop of whipped cream.
Remarks
For a simpler version, you can use just one variety of plum, but it won't have the impact of combining the different sorts.

If you don't have hazelnut buttercream, opt for almond cream (frangipane) instead.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,895 Kcal or 12,121 Kj34 gr455 gr104 gr
145 %13 %43 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
198 Kcal or 829 Kj2 gr31 gr7 gr
10 %1 %3 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
2,895 Kcal or 12,121 Kj34 gr455 gr104 gr
145 %13 %43 %16 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 tart : 6.31 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
PlumsPlums: You can check-out other recipes which use it, like for example: Stewed plums, Smart plum tart, Autumn apple and plum crumble pie, Plum and hazelnut crumble, Clafoutis-style plum financier , ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: How to bake blind , Lemon Tart / Meringue Pie, Key Lime Pie for Jeremy, Croute à thé, How to roll out pastry for a tart, ... All
Rich hazelnut buttercreamRich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Galette de Fougerolles, ... All
Other recipes you may also like
Express chilli con carne
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
358K3.8 33 min. February 21th 2011
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
282K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
238K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
447K5 49 min. July 27th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page