Smart plum tart
This is a very simple tart recipe that combines the flavours of plums and hazelnuts. It stays crisp after cooking because it is baked in two stages.
42 K 3/5 (2 reviews)
1 hour 20 min.
Easy
4.00 €
1 tart
8 IngredientsLast modified on: September 22th 2021
For 1 tart, you will need:
- 1
800 g plums - 2
20 g butter - 3
1 tablespoon brown sugar - 4
150 g puff or flaky pastry (pâte feuilletée) - 5
10 g beaten egg (optional) - 6
50 g ground hazelnuts - 7 2 tablespoons brown sugar
- 8
20 g apricot glaze (optional) - Total weight: 1,065 grams
Times for this recipe
Preparation: 45 min.
Cooking: 35 min.
All in all: 1 hour 20 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 - ⌛ 2 min.
Rinse and dry 800 g plums.
Stage 2 - ⌛ 15 min.
Cut the plums in half and remove the stones.
Stage 3 - ⌛ 1 min.
Preheat the oven to 390°F (200°C).
Put 20 g butter in a small ramekin and put in the oven while it is warming up. This is a good tip for using the oven heat if you are going to need melted butter later .
Put 20 g butter in a small ramekin and put in the oven while it is warming up. This is a good tip for using the oven heat if you are going to need melted butter later .
Stage 4 - ⌛ 2 min.
Lay a sheet of cooking parchment on a baking sheet and scatter 1 tablespoon brown sugar over.
Stage 5 - ⌛ 1 min.
Lay 150 g puff or flaky pastry (pâte feuilletée) on top, rolled out into a circle as evenly as possible.
Stage 6 - ⌛ 2 min.
Stage 7 - ⌛ 3 min.
Spread 50 g ground hazelnuts over the puff pastry, leaving the edge (about 1/2 inch or 1 cm) clear.
Stage 8 - ⌛ 5 min.
Arrange the plums in rings, standing them on edge.
A tip to get started: Put something with a bit of weight to it (a plastic block here) and lean the first plum against it, taking it away to complete the ring.
A tip to get started: Put something with a bit of weight to it (a plastic block here) and lean the first plum against it, taking it away to complete the ring.
Stage 9 - ⌛ 10 min.
Complete the filling. As with any tart, it needs plenty of fruit.
Stage 10 - ⌛ 1 min.
Take the melted butter out of the oven. Remember to be careful as the dish will be hot. Brush the tops of the fruit generously with butter.
Stage 11 - ⌛ 1 min.
Sprinkle brown sugar generously over.
Stage 12 - ⌛ 25 min.
Bake for 25 minutes.
Stage 13 - ⌛ 10 min.
After this time, take the tart out of the oven. Lift it on the cooking parchment and slide it onto oven-proof wire rack.
Put the tart back in the oven for a further 10 to 15 minutes (watch for browning). This is the secret of a really crisp tart.
Put the tart back in the oven for a further 10 to 15 minutes (watch for browning). This is the secret of a really crisp tart.
Stage 14 - ⌛ 2 min.
Remarks
If don't have ground hazelnuts, use ground almonds instead.
You can vary this idea with different fruits, according to the season: mirabelles or apricots for instance.
If using commercial ready-rolled pastry, this will take a good 2 pounds (1kg) of plums and 3 oz (80 g of ground hazelnuts.
You can vary this idea with different fruits, according to the season: mirabelles or apricots for instance.
If using commercial ready-rolled pastry, this will take a good 2 pounds (1kg) of plums and 3 oz (80 g of ground hazelnuts.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Based on a recipe by Christophe Michalak.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 97 RDI=151 % | 1,060 RDI=400 % | 561 RDI=768 % | 3,210 RDI=161 % | 13,441 RDI: 161 % |
| Per 100 g | 9 RDI=14 % | 99 RDI=38 % | 52 RDI=72 % | 301 RDI=15 % | 1,262 RDI: 15 % |
How much will it cost?
- For 1 tart : 4.00 €
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: Plum and hazelnut crumble, Stewed plums, Creamy plum and pear clafoutis, Angevin plum pâté, How to freeze plums, ... See them all 11
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Tart Tatin, Puits d'amour, Shallot confit tart, Ham spirals, Crusty pistachio, almond and apricot flan, ... See them all 72
Ground hazelnuts
Like these other recipes: Plum and hazelnut crumble, Chocolate mousse with hazelnuts, Chestnut and hazelnut biscuits, Rich hazelnut buttercream, Little cakes with a chocolate and hazelnut centre, ... See them all 12
Butter
Like these other recipes: Apple Batter Puddings, Dipping bread with cheese, Clarified butter, Clementine cake, Panettone, ... See them all 498
Other recipes you may also like
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?". February 21th 2011234 K 23.9 20 min.
How to prepare a pumpkin (or potimarron)
Here is how to prepare a pumpkin for use in a recipe like the delicious potimarron soup. February 21th 2011426 K4.6 25 min.
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork. November 6th 2011183 K5 4 hours 45 min.
Pink Reims biscuits
These biscuits are a speciality of Reims. They have a light texture, rather like finger biscuits, and are traditionally rectangular and coloured pink. February 12th 2014131 K3.8 50 min.
Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese. January 21th 201897 K5 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a 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.