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.
178,2374.7/5 for 26 ratings
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Last modified on: September 6th 2017

For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
57 min.1 hour40 min.2 hours 37 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
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Keeping:

Several days in the fridge, covered by a plastic film.

Step by step recipe


Stage 1 - 20 min.
Plum tart : Photo of step #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 : Photo of step #2
Wash 400 g plums, cut in half and remove stones.

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

Stage 4 - 1 hour
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.

Stage 5 - 5 min.
Plum tart : Photo of step #5
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
Plum tart : Photo of step #6
Arrange plums on almond cream in a circle starting at the edge...

Stage 7 - 10 min.
Plum tart : Photo of step #7
...and working inwards to centre.

Stage 8 - 40 min.
Plum tart : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,627 Kcal or 10,999 Kj50 gr477 gr186 gr
131 %19 %45 %28 %
Per 100 g
Energetic valueProteins CarbohydratesFats
251 Kcal or 1,051 Kj5 gr46 gr18 gr
13 %2 %4 %3 %
Per tart
Energetic valueProteins CarbohydratesFats
2,627 Kcal or 10,999 Kj50 gr477 gr186 gr
131 %19 %45 %28 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made, and warmly dedicated to Denis and Chantal who produce the best Grenoux plums in the world.

More recipes?

This recipe uses (among others)
PlumsPlums: You can check-out other recipes which use it, like for example: Stewed plums, How to freeze plums, Plum tart "En passant par la Lorraine", Creamy plum and pear clafoutis, Clafoutis-style plum financier , ... All
Almond cream or frangipaneAlmond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Pear tart with almond cream, Epiphany galette, Brioche slices with almond cream, Rhubarb tart, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, Strawberry tart, Citrus tart, Little lime tarts, Apple custard tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, Corsican tarts, Pogne de Romans, Crème caramel, Pizza dough, ... All

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