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.
181,2094.7/5 for 27 ratings
Grade this recipe: Last modified on: September 6th 2017
For 1 tart, you will need:
- 0
300 g Sweetcrust pastry (pâte sablée) - 1
400 g plums - 2
3 tablespoons caster sugar - 3
300 g Almond cream or frangipane - Total weight: 1,045 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - 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.
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.
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.
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,627 Kcal or 10,999 Kj | 50 gr | 477 gr | 186 gr |
| 131 % | 19 % | 45 % | 28 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 251 Kcal or 1,051 Kj | 5 gr | 46 gr | 18 gr |
| 13 % | 2 % | 4 % | 3 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,627 Kcal or 10,999 Kj | 50 gr | 477 gr | 186 gr |
| 131 % | 19 % | 45 % | 28 % |
How much will it cost?
- For 1 tart : 5.25 €
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) | Plums: You can check-out other recipes which use it, like for example: Plum tart "En passant par la Lorraine", Jelly-style plum jam, Creamy plum and pear clafoutis, How to freeze plums, Clafoutis-style plum financier , ... All |
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Tarte Bourdaloue, Epiphany galette, Apricot and almond cream tart, Apple amandine tarts from Brélès, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Key Lime Pie for Jeremy, Strawberry tart, Lemon Tart / Meringue Pie, Parisian-style chocolate custard tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Stewed rhubarb, Cherry clafoutis, Flambéd bananas , Quick orange marmalade, ... All |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .89,1314/5 for 8 ratings 2 hours 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.302,223 303.8/5 for 39 ratings 36 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.109,347 24.6/5 for 8 ratings 2 hours 34 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...225,635 284.2/5 for 32 ratings 7 days 15 min.
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.83,9944/5 for 19 ratings 2 hours 22 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-04-25)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question