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Plum tart

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.

147,8444.8/5

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Last modified on: September 6th 2017

For 1 tart, you will need:

Change for: 1 tart 2 tarts 3 tarts

How long does it take?

PreparationRestingCookingStart to finish
57 min.1 hour40 min.2 hours 37 min.
Preservation: Several days in the fridge, covered by a plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Plum tart : Photo of step #1Roll 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. 20 min.
2 Plum tart : Photo of step #2Wash 400 g plums, cut in half and remove stones. 20 min.
3 Plum tart : Photo of step #3Pour 3 tablespoons caster sugar onto plums, and mix well... 2 min.
4 Plum tart : Photo of step #4... 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.
1 hour
5 Plum tart : Photo of step #5Preheat oven to 390°F (200°C).

Remove tart from fridge and spread 300 g Almond cream or frangipane in an even layer.
5 min.
6 Plum tart : Photo of step #6Arrange plums on almond cream in a circle starting at the edge...
7 Plum tart : Photo of step #7...and working inwards to centre. 10 min.
8 Plum tart : Photo of step #8Put in the oven for about 40 minutes.

If possible, eat while still warm.
40 min.
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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
415759 gr501 gr213 gr
208 %23 %47 %32 %
Per 100 g
CaloriesProteins CarbohydratesFats
3986 gr48 gr20 gr
20 %2 %5 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 tart : 5.13 €

Note : These prices are only approximate.

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Source: Home made, and warmly dedicated to Denis and Chantal who produce the best Grenoux plums in the world.
Grade this recipe :

More recipes?

This recipe use (among others)
PlumsPlums: You can check-out other recipes which use it, like for example: Stewed plums, Creamy plum and pear clafoutis, ... [All]
Almond cream or frangipaneAlmond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Rhubarb tart, Epiphany galette, Brioche slices with almond cream, Apple amandine tarts from Brélès, ... [All]
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Simple maple-syrup tart, Key Lime Pie for Jeremy, Crust for tea, Lemon Tart / Meringue Pie, Apple amandine tarts from Brélès, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Little lemon biscuits, Italian Meringue, Chouquettes, Crêpes Suzette, ... [All]

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