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.
210 K 4.6/5 (28 reviews)
2 hours 40 min.
Easy
3 tarts
4 IngredientsLast modified on: September 6th 2017
For 3 tarts, you will need:
- 1
1 lb + 15.7 oz Sweetcrust pastry (pâte sablée) - 2
3 lb + 13.3 oz plums - 3
9 tablespoons caster sugar - 4
1 lb + 15.7 oz Almond cream or frangipane
Change measures:
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 1 lb + 15.7 oz 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 3 lb + 13.3 oz plums, cut in half and remove stones.
Stage 3 - 2 min.
Pour 9 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 1 lb + 15.7 oz Almond cream or frangipane in an even layer.
Remove tart from fridge and spread 1 lb + 15.7 oz Almond cream or frangipane 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 | 1,640 RDI=630 % | 8,750 RDI=830 % | 6,960 RDI=1,050 % | 58,980 RDI=2,950 % | 246,950 RDI: 2,950 % |
| Per 100 g | 50 RDI=20 % | 280 RDI=30 % | 220 RDI=30 % | 1,880 RDI=90 % | 7,880 RDI: 90 % |
| Per tart | 550 RDI=210 % | 2,920 RDI=280 % | 2,320 RDI=350 % | 19,660 RDI=980 % | 82,320 RDI: 980 % |
How much will it cost?
- For 3 tarts : 15.80 €
- Per tart : 5.30 €
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: Late summer tart with plums and apricots, Smart plum tart, Plum and hazelnut crumble, Jelly-style plum jam, Angevin plum pâté, ... See them all 11
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, Lemon Tart / Meringue Pie, Chocolate tart, Apple-almond shortbread tart, Hazelnut and chocolate biscuits, ... See them all 42
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Apple-almond shortbread tart, Pear tart with almond cream, Rhubarb tart, Epiphany galette, ... See them all 15
Caster sugar
Like these other recipes: Clafoutis "Marie-Antoinette", Little caramelized peach tarts, Blackcurrant jelly, Apricot and pistachio clafoutis, Lemon and grated apple tart, ... See them all 352
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017456 K4.2 2 hours 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017411 K3.5 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018413 K 15 30 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.May 10th 2023242 K 24.6 2 hours 45 min.
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...May 10th 2023264 K5 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)
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.