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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.
219 K 4.6/5 (28 reviews)
2 hours 40 min.
Easy
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 or frangipane - Total weight: 1,045 grams
Change measures:
Times for this recipe
Preparation: 60 min.
Resting: 1 hour
Cooking: 40 min.
All in all: 2 hours 40 min.
To finish around 7pm, you'll need to have started before: 16:55.Change end time
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.
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 | 550 RDI=210 % | 2,920 RDI=280 % | 2,320 RDI=350 % | 19,660 RDI=980 % | 82,320 RDI: 980 % |
| Per 100 g | 50 RDI=20 % | 280 RDI=30 % | 220 RDI=30 % | 1,880 RDI=90 % | 7,880 RDI: 90 % |
How much will it cost?
- For 1 tart : 5.25 €
Change currency: 
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: Angevin plum pâté, Plum and hazelnut crumble, Plum tart "En passant par la Lorraine", Late summer tart with plums and apricots, Jelly-style plum jam, ... See them all 11
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Fondant-iced pithivier, Apple amandine tarts from Brélès, Rhubarb tart, Pear tart with almond cream, Ramekins with almonds, apples and lemon, ... See them all 15
Sweetcrust pastry (pâte sablée)
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Caster sugar
Like these other recipes: Sesame cookies, Rice pudding with fruit and nuts, Pears and caramelised walnut samosas , Jam doughnuts, Breton sablé biscuit dough, ... See them all 361
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