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Plum tart "En passant par la Lorraine"

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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.

6,9194.8/5 for 4 ratings

Grade this recipe:

54321

Last modified on: September 1^st 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: 1,465 grams

Change those ingredients for: 1 tart 2 tarts 3 tarts

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
1 hour 6 min.	50 min.	1 hour 56 min.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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Step by step recipe

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Stage 1 - 20 min.

Line an 8-inch (20 cm) tart ring, following the guidance here.

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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.

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Stage 3 - 10 min.

Rinse, drain and dry 350 g plums.

Cut in half and discard the stones.

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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.

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Stage 5 - 7 min.

Arrange the mirabelle halves in a circle around the edge, facing one way.

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Stage 6 - 5 min.

Arrange a second ring of plums inside, facing the other way.

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Stage 7 - 5 min.

Change direction again with another ring of mirabelles.

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Stage 8 - 3 min.

Finish with a few more plums in the centre.

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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.

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Stage 10 - 3 min.

If possible, glaze the top of the tart once it has cooled.

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,895 Kcal or 12,121 Kj	34 gr	455 gr	104 gr
145 %	13 %	43 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
198 Kcal or 829 Kj	2 gr	31 gr	7 gr
10 %	1 %	3 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,895 Kcal or 12,121 Kj	34 gr	455 gr	104 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 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Plums: You can check-out other recipes which use it, like for example: Creamy plum and pear clafoutis, How to freeze plums, Stewed plums, Jelly-style plum jam, Autumn apple and plum crumble pie, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Tarte Bourdaloue, Flaked almond tart, Crust for tea, Bounty-style tart for Alison, ... All
	Rich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Tarte Jurassienne, ... All

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