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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.
47 K 4.7/5 (6 reviews)
1 hour 60 min.
Easy
1 tart
6 IngredientsLast modified on: September 1st 2019
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 measures:
Times for this recipe
Preparation: 1 hour 6 min.
Resting: 50 min.
All in all: 1 hour 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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.
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.
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 | 290 RDI=110 % | 1,900 RDI=180 % | 1,220 RDI=190 % | 19,770 RDI=990 % | 82,770 RDI: 990 % |
| Per 100 g | 20 RDI=8 % | 130 RDI=10 % | 90 RDI=10 % | 1,400 RDI=70 % | 5,850 RDI: 70 % |
How much will it cost?
- For 1 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)
Plums
Like these other recipes: Angevin plum pâté, How to freeze plums, Late summer tart with plums and apricots, Jelly-style plum jam, Creamy plum and pear clafoutis, ... See them all 11
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Apricot and almond cream tart, Simple maple-syrup tart, Strawberry tart, Apple amandine tarts from Brélès, Lemon Tart / Meringue Pie, ... See them all 43
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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