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.
36K 4.7/5 based on 6 reviews
Last modified on: September 1st 2019
Keywords for this recipe: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
How long will 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.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 19,770 Kcal or 82,773 Kj | 292 gr | 1,903 gr | 1,221 gr |
| 989 % | 112 % | 180 % | 185 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,397 Kcal or 5,849 Kj | 21 gr | 134 gr | 86 gr |
| 70 % | 8 % | 13 % | 13 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 19,770 Kcal or 82,773 Kj | 292 gr | 1,903 gr | 1,221 gr |
| 989 % | 112 % | 180 % | 185 % |
How much will it cost?
- For 1 tart : 6.01 €
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: You can check-out other recipes which use it, like for example: Plum tart, Plum and hazelnut crumble, Autumn apple and plum crumble pie, How to freeze plums, Clafoutis-style plum financier , ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, Lemon and grated apple tart, Strawberry Verveine Tart , Blackberry and almond fondant tart, 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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