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.
231 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.
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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.
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 €
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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: Clafoutis-style plum financier , Creamy plum and pear clafoutis, Late summer tart with plums and apricots, Jelly-style plum jam, How to freeze plums, ... See them all 11
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Frangipane, Epiphany galette, Fondant-iced pithivier, Tarte Bourdaloue, ... See them all 18
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Rhubarb-hazelnut tart, How to make a good pastry tart case , Bounty-style tart for Alison, Peach and green tea tart, Flaked almond tart, ... See them all 45
Caster sugar
Like these other recipes: Chocolate cream with a crunch, irish coffee mousse, Praline spread, Ice-cream Vacherin, Blackcurrant liqueur, Soft chocolate-orange cake, ... See them all 377
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