Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
230 K 4.6/5 (28 reviews)
2 hours 40 min.
Easy
5.25 €
1 tart
4 IngredientsLast modified on: September 6th 2017
For 1 tart, you will need:
- 1
300 g sweetcrust pastry (pâte sablée) - 2
400 g plums - 3
3 tablespoons caster sugar - 4
300 g almond cream - Total weight: 1,045 grams
Times for this recipe
Preparation: 60 min.
Resting: 1 hour
Cooking: 40 min.
All in all: 2 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Roll out 300 g sweetcrust pastry (pâte sablée), furnish with it a 10 inches (26 centimeters) tart tin or mould, prick all over base with a fork or pique-vite and leave in the fridge.
Stage 2 - ⌛ 20 min.
Wash 400 g plums, cut in half and remove stones.
Stage 3 - ⌛ 2 min.
Pour 3 tablespoons caster sugar onto plums, and mix well...
Stage 4 - ⌛ 1 hour
... then tip into a strainer and leave to stand for about 1 hour.
We do that to remove some of the plum juice, which would otherwise make the tart too soggy.
We do that to remove some of the plum juice, which would otherwise make the tart too soggy.
Stage 5 - ⌛ 5 min.
Preheat oven to 390°F (200°C).
Remove tart from fridge and spread 300 g almond cream in an even layer.
Remove tart from fridge and spread 300 g almond cream in an even layer.
Stage 6
Arrange plums on almond cream in a circle starting at the edge...
Stage 7 - ⌛ 10 min.
...and working inwards to centre.
Stage 8 - ⌛ 40 min.
Put in the oven for about 40 minutes.
If possible, eat while still warm.
If possible, eat while still warm.
Stage 9
You can see the full recipe in this small video.
Remarks
For a richer dessert (which I love), serve it with vanilla ice cream and a little whipped cream (crème chantilly).
It's quite important to use slightly sour plums, the taste really is superior, otherwise with greengages, for example, the taste will be rather dull.
You will probably read in other recipes that you should put plums the other way up in the tart to avoid too much juice flowing out. After making the tart both ways, I'm not really convinced, but of course you could try it.
It's quite important to use slightly sour plums, the taste really is superior, otherwise with greengages, for example, the taste will be rather dull.
You will probably read in other recipes that you should put plums the other way up in the tart to avoid too much juice flowing out. After making the tart both ways, I'm not really convinced, but of course you could try it.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made, and warmly dedicated to Denis and Chantal who produce the best Grenoux plums in the world.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 490 RDI=190 % | 2,720 RDI=260 % | 2,240 RDI=340 % | 20,110 RDI=1,010 % | 84,180 RDI: 1,010 % |
| Per 100 g | 50 RDI=20 % | 260 RDI=30 % | 210 RDI=30 % | 1,920 RDI=100 % | 8,060 RDI: 100 % |
How much will it cost?
- For 1 tart : 5.55 €
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)
Plums
Like these other recipes: Smart plum tart, How to freeze plums, Creamy plum and pear clafoutis, Angevin plum pâté, Jelly-style plum jam, ... See them all 11
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Mirlitons, Apple amandine tarts from Brélès, Tarte Bourdaloue, Mirlitons of Guipavas, ... See them all 18
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Croute à thé, Pear, grapefruit and pistachio tart, How to make tart cases, Key Lime Pie for Jeremy, ... See them all 45
Caster sugar
Like these other recipes: Crêpes Suzette, Puits d'amour, Apple Batter Puddings, Quince jelly, Chocolate eclairs, ... See them all 375
Other recipes you may also like
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold . February 21th 2011272 K3.8 1 hour 50 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons. May 30th 2020316 K 24.3 2 hours 1 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016251 K3.7 1 hour 20 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011779 K3.5 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 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.