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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.

34K 6 4.7

Last modified on: September 1^st 2019

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For 1 tart, you will need:

1 300 ml Sweetcrust pastry (pâte sablée)
2 500 ml mirabelle plums
3 ½ lemon
4 507.5 ml plums
5 200 ml Rich hazelnut buttercream
6 50 ml apricot glaze (optional)

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

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
1 hour 6 min.	50 min.	1 hour 56 min.

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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 ml mirabelle plums.

Cut in half, remove and discard the stones.

Drizzle the juice of ½ lemon over.

Stage 3 - 10 min.

Rinse, drain and dry 507.5 ml plums.

Cut in half and discard the stones.

Stage 4 - 3 min.

Preheat the oven to 390°F (200°C).

Spread 200 ml 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.

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.

Keeping

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

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,069 Kcal or 12,849 Kj	37 gr	470 gr	116 gr
153 %	14 %	44 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
217 Kcal or 909 Kj	3 gr	33 gr	8 gr
11 %	1 %	3 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,069 Kcal or 12,849 Kj	37 gr	470 gr	116 gr
153 %	14 %	44 %	18 %

% 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).

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 1 tart : 6.01 €

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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: You can check-out other recipes which use it, like for example: Jelly-style plum jam, Angevin plum pâté, Stewed plums, Creamy plum and pear clafoutis, Plum and hazelnut crumble, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Rhubarb tart, Pear, grapefruit and pistachio tart, Parisian-style chocolate custard tart, Two-coloured chocolate-orange tart, ... All
	Rich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Galette de Fougerolles, ... All

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