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Smart plum tart

Name: Smart plum tart
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 1 tart
Cuisine: French
Ingredients: 800 g plums; 20 g butter; 1 tablespoon brown sugar; 150 g puff or flaky pastry (pâte feuilletée); 10 g beaten egg; 50 g ground hazelnuts; 2 tablespoons brown sugar; 20 g apricot glaze

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.

40 K 3/5 (2 reviews)

1 hour 20 min. difficulté

Easy

4.00 €

1 tart

8 Ingredients

Last modified on: September 22^th 2021

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

Times for this recipe

Preparation: 45 min.

Cooking: 35 min.

All in all: 1 hour 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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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.

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	100 RDI=40 %	1,060 RDI=100 %	560 RDI=90 %	3,210 RDI=160 %	13,440 RDI: 160 %
Per 100 g	9 RDI=4 %	100 RDI=9 %	50 RDI=8 %	300 RDI=20 %	1,260 RDI: 20 %