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.
36K 4.7/5 based on 6 reviews
Grade this recipe:

Last modified on: September 1st 2019

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long will 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 ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 20 min.
Plum tart "En passant par la Lorraine"
Line an 8-inch (20 cm) tart ring, following the guidance here.

Stage 2 - 10 min.
Plum tart "En passant par la Lorraine"
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"
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"
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"
Arrange the mirabelle halves in a circle around the edge, facing one way.

Stage 6 - 5 min.
Plum tart "En passant par la Lorraine"
Arrange a second ring of plums inside, facing the other way.

Stage 7 - 5 min.
Plum tart "En passant par la Lorraine"
Change direction again with another ring of mirabelles.

Stage 8 - 3 min.
Plum tart "En passant par la Lorraine"
Finish with a few more plums in the centre.

Stage 9 - 50 min.
Plum tart "En passant par la Lorraine"
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"
If possible, glaze the top of the tart once it has cooled.

Stage 11
Plum tart "En passant par la Lorraine"
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.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,069 Kcal or 12,849 Kj37 gr470 gr116 gr
153 %14 %44 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
217 Kcal or 909 Kj3 gr33 gr8 gr
11 %1 %3 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
3,069 Kcal or 12,849 Kj37 gr470 gr116 gr
153 %14 %44 %18 %
% 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).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 1 tart : 6.01 €

Change currency:

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)
PlumsPlums: You can check-out other recipes which use it, like for example: How to freeze plums, Creamy plum and pear clafoutis, Plum tart, Smart plum tart, Autumn apple and plum crumble pie, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, How to make tart cases, Blackberry and almond fondant tart, Cherry and pistachio tarts, Exotic fruit tart, ... All
Rich hazelnut buttercreamRich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Galette de Fougerolles, ... All
Other recipes you may also like
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
895K 34.3 7 hours December 30th 2019
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
275K4.2 1 hour 4 min. February 21th 2011
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
353K 15 3 hours 9 min. October 13th 2010
Liège waffles
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
251K5 1 hour 55 min. July 12th 2011
Pan-baked hash brown (Hash-brown casserole)
Pan-baked hash brown (Hash-brown casserole)
This hash-brown recipe is an American version of the classic grated potato cake (like roesti), baked in a pan. In the USA hash browns are often served for breakfast.
111K3.8 1 hour 46 min. May 24th 2012
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-06-23)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: 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.

Back to top of page