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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.

19K 3/5 based on 2 reviews

Last modified on: September 22^th 2021

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For 2 tarts, you will need:

1 2 litres 320 ml plums
2 41.28 mls butter
3 2 tablespoons brown sugar
4 300 mls Puff or flaky pastry (pâte feuilletée)
5 20 mls beaten egg (optional)
6 100 mls ground hazelnuts
7 4 tablespoons brown sugar
8 40 mls apricot glaze (optional)

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
45 min.	35 min.	1 hour 20 min.

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Step by step recipe

Stage 1 - 2 min.

Rinse and dry 2 litres 320 ml 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 41.28 mls 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 2 tablespoons brown sugar over.

Stage 5 - 1 min.

Lay 300 mls Puff or flaky pastry (pâte feuilletée) on top, rolled out into a circle as evenly as possible.

Stage 6 - 2 min.

This is not essential, but you can glaze the edge of the pastry (1/2 inch or 1 cm) using a brush.

Stage 7 - 3 min.

Spread 100 mls 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.

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.

Stage 14 - 2 min.

Leave to cool then, if possible, glaze with apricot jelly.

Serve warm or cold.

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.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Based on a recipe by Christophe Michalak.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,421 Kcal or 26,883 Kj	196 gr	2,121 gr	1,122 gr
321 %	75 %	200 %	170 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
301 Kcal or 1,260 Kj	9 gr	100 gr	53 gr
15 %	4 %	9 %	8 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,210 Kcal or 13,440 Kj	98 gr	1,061 gr	561 gr
161 %	38 %	100 %	85 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Sulfites, Egg, Nuts

How much will it cost?

For 2 tarts : 7.93 €
Per tart : 3.97 €

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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: Creamy plum and pear clafoutis, Angevin plum pâté, Plum tart "En passant par la Lorraine", Plum and hazelnut crumble, Stewed plums, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Ham spirals, Crisp apricot and pistachio tart, Express apple tart, Langoustine and leek tarts, Epiphany galette, ... All
	Ground hazelnuts: You can check-out other recipes which use it, like for example: Autumn apple and plum crumble pie, Plum and hazelnut crumble, Hazelnut and orange cake, Chestnut and hazelnut biscuits, Little cakes with a chocolate and hazelnut centre, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Hearty leek and sprout soup, Brioche Tatin, Turban of sole with langoustines, Cabbage julienne with ham, "Moelleux" cake batter, ... All

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