This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
30 K 3/5 (2 reviews)
1 hour 20 min.
Easy
3 tarts
8 IngredientsLast modified on: September 22th 2021
For 3 tarts, you will need:
- 1
7 lb + 10.5 oz plums - 2
2.2 oz butter - 3
3 tablespoons brown sugar - 4
15.8 oz puff or flaky pastry (pâte feuilletée) - 5
1.1 oz beaten egg (optional) - 6
5.3 oz ground hazelnuts - 7 6 tablespoons brown sugar
- 8
2.1 oz apricot glaze (optional)
Change measures:
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 7 lb + 10.5 oz 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 2.2 oz 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 2.2 oz 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 3 tablespoons brown sugar over.
Stage 5 - 1 min.
Lay 15.8 oz 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 5.3 oz 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 | 290 RDI=110 % | 3,180 RDI=300 % | 1,680 RDI=260 % | 9,630 RDI=480 % | 40,320 RDI: 480 % |
| Per 100 g | 9 RDI=4 % | 100 RDI=9 % | 50 RDI=8 % | 300 RDI=20 % | 1,260 RDI: 20 % |
| Per tart | 100 RDI=40 % | 1,060 RDI=100 % | 560 RDI=90 % | 3,210 RDI=160 % | 13,440 RDI: 160 % |
How much will it cost?
- For 3 tarts : 11.90 €
- Per 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: Autumn apple and plum crumble pie, Plum tart "En passant par la Lorraine", Plum tart, Angevin plum pâté, Jelly-style plum jam, ... 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: Thin cherry tomato and pesto tart, Ch'ti mussel tarts, Verbena flan, Leek and fresh tuna tart, Smoked salmon sacristains, ... See them all 72
Ground hazelnuts
Like these other recipes: Little cakes with a chocolate and hazelnut centre, Piedmont pyramids, Plum and hazelnut crumble, Hazelnut and orange cake, Autumn apple and plum crumble pie, ... See them all 11
Butter
Like these other recipes: Buckwheat almond biscuits, Cockles and cabbage with smoky cream sauce, Onion fondue, "BN style" chocolate-filled biscuits, Artichoke hearts forestier , ... See them all 472
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020326 K5 2 hours 25 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011532 K 44.3 25 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011529 K 32.3 20 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011268 K4.1 40 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.July 5th 2013519 K5 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
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.