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Name: Plum tart
Prep time: 1 h 57 min
Cook time: 40 min
Total time: 2 h 37 min
Yield: 1 tart
Cuisine: french
Ingredients: 300 g Sweetcrust pastry (pâte sablée); 400 g plums; 3 tablespoons caster sugar; 300 g Almond cream or frangipane

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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.

150,0154.8/5

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Last modified on: September 6^th 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

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Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
57 min.	1 hour	40 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?

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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.

Nutritional information

% 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.

More recipes?

This recipe use (among others)

	Plums: You can check-out other recipes which use it, like for example: Creamy plum and pear clafoutis, Stewed plums, ... All
	Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond cream, Apricot and almond cream tart, Brioche slices with almond cream, Rhubarb tart, Epiphany galette, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Little lime tarts, Lemon Tart / Meringue Pie, Tarte Jurassienne, Apricot and almond cream tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Vanilla ice cream, Nanou's chocolate cake, Coconut rocks, Dublin fruit scones, ... All

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