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Plum tart "En passant par la Lorraine"
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.
58 K 4.7/5 (6 reviews)505572
Last modified on: September 1st 2019
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 60 min.
When should you start or finish this recipe?
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Step by step recipe
Stage 1 - ⌛ 20 min.
Line an 8-inch (20 cm) tart ring, following the guidance here.
Stage 2 - ⌛ 10 min.
Rinse, drain and dry 500 g mirabelle plums.
Cut in half, remove and discard the stones.
Drizzle the juice of ½ lemon over.
Cut in half, remove and discard the stones.
Drizzle the juice of ½ lemon over.
Stage 3 - ⌛ 10 min.
Rinse, drain and dry 350 g plums.
Cut in half and discard the stones.
Cut in half and discard the stones.
Stage 4 - ⌛ 3 min.
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.
Spread 200 g rich hazelnut buttercream in a thin layer in the bottom of the pastry case.
Stage 5 - ⌛ 7 min.
Arrange the mirabelle halves in a circle around the edge, facing one way.
Stage 6 - ⌛ 5 min.
Arrange a second ring of plums inside, facing the other way.
Stage 7 - ⌛ 5 min.
Change direction again with another ring of mirabelles.
Stage 8 - ⌛ 3 min.
Finish with a few more plums in the centre.
Stage 9 - ⌛ 50 min.
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.
Leave to cool before removing the tart ring.
Stage 10 - ⌛ 3 min.
If possible, glaze the top of the tart once it has cooled.
Stage 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.
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: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 292 RDI=449 % | 1,902 RDI=718 % | 1,221 RDI=1,673 % | 19,770 RDI=989 % | 82,773 RDI: 989 % |
| Per 100 g | 20 RDI=32 % | 134 RDI=51 % | 86 RDI=118 % | 1,397 RDI=70 % | 5,850 RDI: 70 % |
How much will it cost?
- For 1 tart : 6.05 €
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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)
Plums
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Sweetcrust pastry (pâte sablée)
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Rich hazelnut buttercream
You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Rhubarb-hazelnut tart, Galette de Fougerolles, ... See them all 3
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