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.
11,6194.6/5 for 5 ratings
Grade this recipe:

Last modified on: September 1st 2019

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 a certain time?
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Keeping:

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

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.

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?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
PlumsPlums: You can check-out other recipes which use it, like for example: Jelly-style plum jam, Plum tart, How to freeze plums, Autumn apple and plum crumble pie, 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: Apple and blackcurrant tarts, How to roll out pastry for a tart, How to bake blind a pastry cake , Pear and lime meringue pie, Citrus tart, ... All
Rich hazelnut buttercreamRich 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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