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.
224 K 4.6/5 (28 reviews)
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Last modified on: September 6th 2017
For 1 tart, you will need:

Change these quantities to make:
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.
Plum tart : Stage 1
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.
Plum tart : Stage 2
Wash 400 g plums, cut in half and remove stones.

Stage 3 - 2 min.
Plum tart : Stage 3
Pour 3 tablespoons caster sugar onto plums, and mix well...

Stage 4 - 1 hour
Plum tart : Stage 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.

Stage 5 - 5 min.
Plum tart : Stage 5
Preheat oven to 390°F (200°C).

Remove tart from fridge and spread 300 g almond cream in an even layer.

Stage 6
Plum tart : Stage 6
Arrange plums on almond cream in a circle starting at the edge...

Stage 7 - 10 min.
Plum tart : Stage 7
...and working inwards to centre.

Stage 8 - 40 min.
Plum tart : Stage 8
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.
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 recipe490 RDI=190 %2,720 RDI=260 %2,240 RDI=340 %20,110 RDI=1,010 %84,180 RDI: 1,010 %
Per 100 g50 RDI=20 %260 RDI=30 %210 RDI=30 %1,920 RDI=100 %8,060 RDI: 100 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, egg, Nuts
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)
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