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.
148,7774.8/5
Last 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 or frangipane - Total weight: 1,045 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 57 min. | 1 hour | 40 min. | 2 hours 37 min. |
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?
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When should I start for the recipe to be ready at a certain time?
Work this out...
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.
Stage 5
5 min.
Preheat oven to 390°F (200°C).Remove tart from fridge and spread 300 g Almond cream or frangipane 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.
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.
Nutritional information
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How much will it cost?
For 1 tart : 5.13 €
Source: Home made, and warmly dedicated to Denis and Chantal who produce the best Grenoux plums in the world.
More recipes?
This recipe use (among others) | Plums: You can check-out other recipes which use it, like for example: Stewed plums, Creamy plum and pear clafoutis, ... All |
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Brioche slices with almond cream, Epiphany galette, Rhubarb tart, Pear tart with almond cream, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Pear, grapefruit and pistachio tart, Pear tart with almond cream, Cherry and pistachio tarts, Tarte Jurassienne, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, French custard tart, Shortcrust pastry (pâte brisée), Cannelés, Real custard sauce (crème anglaise), ... All |
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