This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
58 K 4.7/5 (6 reviews)505572
Last modified on: September 1st 2019
For 1 tart, you will need:
- 1
300 g sweetcrust pastry (pâte sablée) - 2
500 g mirabelle plums - 3
½ lemon - 4
350 g plums - 5
200 g rich hazelnut buttercream - 6
50 g apricot glaze (optional) - Total weight: 1,415 grams
Times for this recipe
Preparation
1 hour 6 min.
Resting
50 min.
All in all
1 hour 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Line an 8-inch (20 cm) tart ring, following the guidance here.
Stage 2 - ⌛ 10 min.
Rinse, drain and dry 500 g mirabelle plums.
Cut in half, remove and discard the stones.
Drizzle the juice of ½ lemon over.
Cut in half, remove and discard the stones.
Drizzle the juice of ½ lemon over.
Stage 3 - ⌛ 10 min.
Rinse, drain and dry 350 g plums.
Cut in half and discard the stones.
Cut in half and discard the stones.
Stage 4 - ⌛ 3 min.
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.
Spread 200 g rich hazelnut buttercream in a thin layer in the bottom of the pastry case.
Stage 5 - ⌛ 7 min.
Arrange the mirabelle halves in a circle around the edge, facing one way.
Stage 6 - ⌛ 5 min.
Arrange a second ring of plums inside, facing the other way.
Stage 7 - ⌛ 5 min.
Change direction again with another ring of mirabelles.
Stage 8 - ⌛ 3 min.
Finish with a few more plums in the centre.
Stage 9 - ⌛ 50 min.
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.
Leave to cool before removing the tart ring.
Stage 10 - ⌛ 3 min.
If possible, glaze the top of the tart once it has cooled.
Stage 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.
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.
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 20 g RDI=32 % | 134 g RDI=51 % | 86 g RDI=118 % | 1,397 kcal RDI=70 % | 5,850 kJ RDI=70 % |
| Whole recipe | 292 g RDI=449 % | 1,902 g RDI=718 % | 1,221 g RDI=1,673 % | 19,770 kcal RDI=989 % | 82,773 kJ RDI=989 % |
How much will it cost?
For 1 tart
6.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Plums
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Lemon and grated apple tartLemon and lime custard tartBounty-style tart for AlisonHow to bake blind Lemon tart See all 45 other
Rich hazelnut buttercream
You can get more informations, or check-out other recipes which use it, for example: Tarte JurassienneRhubarb-hazelnut tartGalette de Fougerolles See all 3 other
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.