1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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

Keywords for this recipe:

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

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.

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 - 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 .

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.

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 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.

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
3,210 Kcal or 13,440 Kj	98 gr	1,061 gr	561 gr
161 %	38 %	100 %	85 %

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 1 tart : 3.96 €

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: You can check-out other recipes which use it, like for example: Plum tart "En passant par la Lorraine", Angevin plum pâté, How to freeze plums, Jelly-style plum jam, Clafoutis-style plum financier , ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Tomato and courgette tart, Mirlitons, Vegetable rosette tart, Tomato feuilleté with pesto, Epiphany galette, ... All
	Ground hazelnuts: You can check-out other recipes which use it, like for example: Chocolate mousse with hazelnuts, Chestnut moelleux, Rich hazelnut buttercream, Autumn apple and plum crumble pie, Plum and hazelnut crumble, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Potatoes with bacon and herbs, Cookies of the Camisards, Baked potoatoes with herb butter or cream , Ramekins of duchess potatoes, Arlesian Biscuits, ... All

Other recipes you may also like

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3^rd 2019

Tartiflette

A personal version of a classic recipe from Savoy.
591K 14.6 1 hour 27 min. September 16^th 2019

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
692K 84.5 6 hours 24 min. December 27^th 2020

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
439K 23.5 25 min. February 21^th 2011

Spaghetti with mussels and basil

Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
151K4.1 1 hour 40 min. September 14^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.