Plum tart "En passant par la Lorraine"


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.
43 K 4.7/5 (6 reviews)
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Last modified on: September 1st 2019
For 3 tarts, you will need:

Change these quantities to make:
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?
If you start now, at 20:05, you will finish around : 22:00.Change start time
To finish around 7pm, you'll need to have started before: 17:35.Change end time

Step by step recipe


Stage 1 - 20 min.
Plum tart "En passant par la Lorraine"
Line an 8-inch (20 cm) tart ring, following the guidance here.

Stage 2 - 10 min.
Plum tart "En passant par la Lorraine"
Rinse, drain and dry 1 kg 500 g mirabelle plums.

Cut in half, remove and discard the stones.

Drizzle the juice of 2 lemon over.

Stage 3 - 10 min.
Plum tart "En passant par la Lorraine"
Rinse, drain and dry 1 kg 50 g plums.

Cut in half and discard the stones.

Stage 4 - 3 min.
Plum tart "En passant par la Lorraine"
Preheat the oven to 390°F (200°C).

Spread 600 g rich hazelnut buttercream in a thin layer in the bottom of the pastry case.

Stage 5 - 7 min.
Plum tart "En passant par la Lorraine"
Arrange the mirabelle halves in a circle around the edge, facing one way.

Stage 6 - 5 min.
Plum tart "En passant par la Lorraine"
Arrange a second ring of plums inside, facing the other way.

Stage 7 - 5 min.
Plum tart "En passant par la Lorraine"
Change direction again with another ring of mirabelles.

Stage 8 - 3 min.
Plum tart "En passant par la Lorraine"
Finish with a few more plums in the centre.

Stage 9 - 50 min.
Plum tart "En passant par la Lorraine"
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.
Plum tart "En passant par la Lorraine"
If possible, glaze the top of the tart once it has cooled.

Stage 11
Plum tart "En passant par la Lorraine"
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe880 RDI=340 %5,710 RDI=540 %3,660 RDI=560 %59,310 RDI=2,970 %248,320 RDI: 2,970 %
Per 100 g20 RDI=8 %130 RDI=10 %90 RDI=10 %1,400 RDI=70 %5,850 RDI: 70 %
Per tart290 RDI=110 %1,900 RDI=180 %1,220 RDI=190 %19,770 RDI=990 %82,770 RDI: 990 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts
How much will it cost?
  • For 3 tarts : 18.05 €
  • Per tart : 6.05 €

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)
Rich hazelnut buttercream
Rich hazelnut buttercream

You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Tarte Jurassienne, Rhubarb-hazelnut tart, ... See them all 3

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