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.
14,5224.6/5 for 5 ratings
Grade this recipe: Last modified on: September 1st 2019
For 1 tart, you will need:
- 0
300 g Sweetcrust pastry (pâte sablée) - 1
500 g mirabelle plums - 2
½ lemon - 3
350 g plums - 4
200 g Rich hazelnut buttercream - 5
50 g apricot glaze (optional) - Total weight: 1,465 grams
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. |
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.
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.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 % |
How much will it cost?
- For 1 tart : 6.31 €
Note : These prices are only approximate.
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, Clafoutis-style plum financier , Jelly-style plum jam, Plum tart, Stewed plums, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, Plum tart, Lemon and grated apple tart, Strawberry tart, Citrus tart, ... 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 |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .89,2094/5 for 8 ratings 2 hours 30 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.109,576 24.2/5 for 9 ratings 2 hours 34 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...226,029 284.2/5 for 32 ratings 7 days 15 min.
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.85,2724.3/5 for 15 ratings 2 hours 38 min.
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.63,7304.4/5 for 15 ratings 22 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-05-09)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question