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.
18K 6 4.7
Last modified on: September 1st 2019
Keywords for this recipe:LorraineMirabelles plumsPlumsHazelnutTartPastryGerardmer cityFor 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: 1,465 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,895 Kcal or 12,121 Kj | 34 gr | 455 gr | 104 gr |
| 145 % | 13 % | 43 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 198 Kcal or 829 Kj | 2 gr | 31 gr | 7 gr |
| 10 % | 1 % | 3 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,895 Kcal or 12,121 Kj | 34 gr | 455 gr | 104 gr |
| 145 % | 13 % | 43 % | 16 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Plums: You can check-out other recipes which use it, like for example: How to freeze plums, Plum and hazelnut crumble, Plum tart, Clafoutis-style plum financier , Smart plum tart, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Plum tart, Pear and lime meringue pie, Lemon tart, Key Lime Pie for Jeremy, Apricot and almond cream 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 |
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