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...
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.
37 K 3/5 (2 reviews)
1 hour 20 min.
Easy
4.00 €
1 tart
8 IngredientsLast modified on: September 22th 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.
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 - ⌛ 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 .
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.
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.
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.
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.
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.
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 % |
How much will it cost?
- For 1 tart : 4.00 €
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: Plum tart, Angevin plum pâté, Plum and hazelnut crumble, Autumn apple and plum crumble pie, Jelly-style plum jam, ... See them all 11
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Ch'ti mussel tarts, Ham "friand" pie, Caramelised apple pie, Yvetot Douillons, ... See them all 72
Ground hazelnuts
Like these other recipes: Hazelnut and cherry financiers, Tyrolean apple crumble, Plum and hazelnut crumble, Hazelnut and orange cake, Chocolate mousse with hazelnuts, ... See them all 11
Butter
Like these other recipes: Cockles and cabbage with smoky cream sauce, Strawberry and rhubarb crumble, Flaky brownie brioche, Caramelised apple pie, Apple custard tart, ... See them all 480
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Red cabbage salad with chives
This simple winter salad recipe combines red cabbage with spring onions (or chives) in a good vinaigrette. February 18th 201581 K5 20 min.
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos. The cooking is a combined method: boiling first, then frying. This is quicker than using a single method. September 16th 2015476 K4.5 45 min.
Sautéed turmeric chicken with mushrooms
For this dish, the chicken and mushrooms are first sautéed separately, then combined in a cream and turmeric sauce. May 10th 202374 K4 1 hour 2 min.
Chilli chicken and spinach gratin
A classic combination of chicken and spinach is pepped up with chilli spices and balanced with a velvety bechamel sauce, topped with cheese and browned in the oven. May 23th 202152 K 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)
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.