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...
Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
230 K 4.6/5 (28 reviews)
2 hours 40 min.
Easy
5.25 €
1 tart
4 IngredientsLast modified on: September 6th 2017
For 1 tart, you will need:
- 1
300 g sweetcrust pastry (pâte sablée) - 2
400 g plums - 3
3 tablespoons caster sugar - 4
300 g almond cream - Total weight: 1,045 grams
Times for this recipe
Preparation: 60 min.
Resting: 1 hour
Cooking: 40 min.
All in all: 2 hours 40 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.
Roll out 300 g sweetcrust pastry (pâte sablée), furnish with it a 10 inches (26 centimeters) tart tin or mould, prick all over base with a fork or pique-vite and leave in the fridge.
Stage 2 - ⌛ 20 min.
Wash 400 g plums, cut in half and remove stones.
Stage 3 - ⌛ 2 min.
Pour 3 tablespoons caster sugar onto plums, and mix well...
Stage 4 - ⌛ 1 hour
... then tip into a strainer and leave to stand for about 1 hour.
We do that to remove some of the plum juice, which would otherwise make the tart too soggy.
We do that to remove some of the plum juice, which would otherwise make the tart too soggy.
Stage 5 - ⌛ 5 min.
Preheat oven to 390°F (200°C).
Remove tart from fridge and spread 300 g almond cream in an even layer.
Remove tart from fridge and spread 300 g almond cream in an even layer.
Stage 6
Arrange plums on almond cream in a circle starting at the edge...
Stage 7 - ⌛ 10 min.
...and working inwards to centre.
Stage 8 - ⌛ 40 min.
Put in the oven for about 40 minutes.
If possible, eat while still warm.
If possible, eat while still warm.
Stage 9
You can see the full recipe in this small video.
Remarks
For a richer dessert (which I love), serve it with vanilla ice cream and a little whipped cream (crème chantilly).
It's quite important to use slightly sour plums, the taste really is superior, otherwise with greengages, for example, the taste will be rather dull.
You will probably read in other recipes that you should put plums the other way up in the tart to avoid too much juice flowing out. After making the tart both ways, I'm not really convinced, but of course you could try it.
It's quite important to use slightly sour plums, the taste really is superior, otherwise with greengages, for example, the taste will be rather dull.
You will probably read in other recipes that you should put plums the other way up in the tart to avoid too much juice flowing out. After making the tart both ways, I'm not really convinced, but of course you could try it.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made, and warmly dedicated to Denis and Chantal who produce the best Grenoux plums in the world.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 490 RDI=190 % | 2,720 RDI=260 % | 2,240 RDI=340 % | 20,110 RDI=1,010 % | 84,180 RDI: 1,010 % |
| Per 100 g | 50 RDI=20 % | 260 RDI=30 % | 210 RDI=30 % | 1,920 RDI=100 % | 8,060 RDI: 100 % |
How much will it cost?
- For 1 tart : 5.55 €
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: Creamy plum and pear clafoutis, How to freeze plums, Smart plum tart, Jelly-style plum jam, Plum and hazelnut crumble, ... See them all 11
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Epiphany galette, Mirlitons of Guipavas, Rhubarb tart, Brioche slices with almond cream, ... See them all 18
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Shortbread apple tart, Apple custard tart, Flaked almond tart, Cottage cheese tart, Apple and almond cream tart, ... See them all 45
Caster sugar
Like these other recipes: Pears and caramelised walnut samosas , Apple custard tart, Jam doughnuts, Caramelised apple custards, Almond tuiles, ... See them all 375
Other recipes you may also like
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011418 K3.8 1 hour 4 min.
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour). February 21th 2011430 K5 2 hours 4 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis. October 3rd 2010350 K5 1 hour 25 min.
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is. June 2nd 2015490 K4.3 30 min.
Green asparagus omelette
Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette. May 6th 2012160 K3.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
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.