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 1st 2019
Keywords for this recipe: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
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| 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 % |
How much will it cost?
- For 1 tart : 6.01 €
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: Autumn apple and plum crumble pie, Creamy plum and pear clafoutis, Smart plum tart, Plum and hazelnut crumble, Jelly-style plum jam, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Cherry and pistachio tarts, Lemon and lime custard tart, Citrus tart, Lemon and grated apple tart, ... All |
 | Rich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Tarte Jurassienne, ... All |
Other recipes you may also like
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).240K 24.2 1 hour 7 min. February 21th 2011
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.293K 24 32 min. February 21th 2011
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.1.0M4.5 7 min. July 7th 2011
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.289K5 33 min. November 11th 2012
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.321K5 54 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.