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Plum tart "En passant par la Lorraine"

Name: Plum tart "En passant par la Lorraine"
Prep time: 1 h 6 min
Total time: 1 h 56 min
Yield: 1 tart
Cuisine: French
Ingredients: 300 g sweetcrust pastry (pâte sablée); 500 g mirabelle plums; ½ lemon; 350 g plums; 200 g rich hazelnut buttercream; 50 g apricot glaze

This tart - with a nod to the French children's song - features produce the Lorraine region is famous for: plums and hazelnuts. The small, sweet mirabelles contrast with the larger plums and make the most of the different varieties.

62 K 4.7/5 (6 reviews)505572

Duration

1 hour 56 min.

Difficulty

Easy

Last modified on: November 1^st 2026

Step-by-step recipe Ingredients Duration Nutrition facts Cost Comments Support the site ❤️

For 1 tart, you will need:

1 300 g sweetcrust pastry (pâte sablée)
2 500 g mirabelle plums
3 ½ lemon
4 350 g plums
5 200 g rich hazelnut buttercream
6 50 g apricot glaze (optional)
Total weight: 1,415 grams

Times for this recipe

Preparation

1 hour 6 min.

Resting

50 min.

All in all

1 hour 56 min.

Preparation 1 hour 6 min.

Resting 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step-by-step recipe

Step 1 - ⌛ 20 min.

Plum tart "En passant par la Lorraine" : Step 1

Line an 8-inch (20 cm) tart ring, following the guidance here.

Step 2 - ⌛ 10 min.

Plum tart "En passant par la Lorraine" : Step 2

Rinse, drain and dry 500 g mirabelle plums.

Cut in half, remove and discard the stones.

Drizzle the juice of ½ lemon over.

Step 3 - ⌛ 10 min.

Plum tart "En passant par la Lorraine" : Step 3

Rinse, drain and dry 350 g plums.

Cut in half and discard the stones.

Step 4 - ⌛ 3 min.

Plum tart "En passant par la Lorraine" : Step 4

Preheat the oven to 390°F (200°C).

Spread 200 g rich hazelnut buttercream in a thin layer in the bottom of the pastry case.

Step 5 - ⌛ 7 min.

Plum tart "En passant par la Lorraine" : Step 5

Arrange the mirabelle halves in a circle around the edge, facing one way.

Step 6 - ⌛ 5 min.

Plum tart "En passant par la Lorraine" : Step 6

Arrange a second ring of plums inside, facing the other way.

Step 7 - ⌛ 5 min.

Plum tart "En passant par la Lorraine" : Step 7

Change direction again with another ring of mirabelles.

Step 8 - ⌛ 3 min.

Plum tart "En passant par la Lorraine" : Step 8

Finish with a few more plums in the centre.

Step 9 - ⌛ 50 min.

Plum tart "En passant par la Lorraine" : Step 9

Bake for 40 to 50 minutes. The fruit will give off quite a lot of juice. This is normal, but will make the tart quite fragile, so do be careful handling it while still hot.

Leave to cool before removing the tart ring.

Step 10 - ⌛ 3 min.

Plum tart "En passant par la Lorraine" : Step 10

If possible, glaze the top of the tart once it has cooled.

Step 11

Eat cold on its own, or with a generous dollop of whipped cream.

Remarks

For a simpler version, you can use just one variety of plum, but it won't have the impact of combining the different sorts.

If you don't have hazelnut buttercream, opt for almond cream (frangipane) instead.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	34 g RDI=13 %	12 g RDI=16 %	254 kcal RDI=13 %	1,064 kJ RDI=13 %
Whole recipe	43 g RDI=66 %	476 g RDI=180 %	169 g RDI=232 %	3,596 kcal RDI=180 %	15,056 kJ RDI=180 %