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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.

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Last modified on: September 22^th 2021

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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 does 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 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,619 Kcal or 10,965 Kj	31 gr	555 gr	95 gr
131 %	12 %	52 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
246 Kcal or 1,030 Kj	3 gr	52 gr	9 gr
12 %	1 %	5 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,619 Kcal or 10,965 Kj	31 gr	555 gr	95 gr
131 %	12 %	52 %	14 %

% 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 €

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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.

Source

Based on a recipe by Christophe Michalak.

This recipe uses (among others)

	Plums: You can check-out other recipes which use it, like for example: Clafoutis-style plum financier , Plum and hazelnut crumble, Jelly-style plum jam, How to freeze plums, Plum tart "En passant par la Lorraine", ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Little caramelized peach tarts, Cochelin d'Evreux, Smoked salmon sacristains, Koulibiak in pie dish, Tomato feuilleté with pesto, ... All
	Ground hazelnuts: You can check-out other recipes which use it, like for example: Tyrolean apple crumble, Autumn apple and plum crumble pie, Little cakes with a chocolate and hazelnut centre, Chocolate mousse with hazelnuts, Plum and hazelnut crumble, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Strawberry and rhubarb crumble, Chaud-froid of grapefruit, pineapple and lime custard , Leek and broccoli "à la flamande", Celeriac and mushroom gratin, Colcannon, ... All

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