Tarte aux Prune

Or Plum Tart in English.

Our neighbours have both a plum and apple tree in their garden which is full to the brim of fruit. We had been picking just the fruit that hung over the fence but when we noticed they weren’t eat them we asked if we could have some and they agreed we could take as much as we wanted! Um, yum, free fruit!

A lot of the fruit though was overly ripe so I thought the perfect thing to do with it was to make a tart. I’d never made a french tart before but I love to eat them.

Here is my interpretation of this classic tart with plums rather than apple.

Plum Tart


Sweet Shortcrust Pastry:

  • 125g (4 1/2oz) unsalted butter
  • 250g (9oz) plain flour
  • 2 egg yolks
  • Large pinch of salt
  • 2 tbsp golden caster sugar
  • 15-60 ml of cold milk (if needed)


  • 1 egg
  • 1 egg yolk
  • 100g (3 1/2oz) golden caster sugar
  • 50g (2oz) unsalted butter
  • 100g (3 1/2oz) ground almonds
  • 1 tbs Cherry Marnier
  • Between 500g (for small tarts) and 900g (large tart) of plums (washed and halved or sliced)



Preheat oven to 200c/400f/Gas Mark 6.

  • Cut your cold butter into cubes and place it with your flour into a food processor or large bowl.
  • If using a food processor, pulse until you get a breadcrumb consistency. Add the eggs yolks and sugar and pulse again until combined.
  • If using bowl,  rub the butter and flour together until it resembles breadcrumbs, add the egg yolks and sugar and stir with a metal palette or butter knife to combine.
  • With mixture in bowl squash together into a ball. If the mixture is a little too dry to do this then add a little of the milk at a time until it does. The less milk you use the better your pastry will be so go sparingly.
  • Once you get your pastry into a ball, wrap in cling film and pop into the fridge for 30 minutes to rest.
  • After the pastry has rested. Take out of the fridge and allow it to warm up a little. Get out your tart tin (9inch/23cm) or tartlette tins (6 individual size)
  • Meanwhile flour a clean surface and rolling pin. Pushing the rolling pin gently into the ball of dough should not crack it. Once the dough is supple enough, roll out thinly until larger than the tin(s) and line the tin(s) with it.

Top tips: Don’t overwork your pastry and it will stay nice and crumbly. Use a left over piece of pastry to push the pastry well into the tin without puncturing it.

  • Once done, prick the entire bottom of each tin with a fork. Line with baking parchment, top with baking beans or pulses and put in the oven on a baking sheet. 5-7 minutes for tartlettes 10-15 minutes for large tart or until set. Remove beans and bake large tart for a further 10 mins.
  • Leave to cool slightly, leave baking sheet in oven.

I made a mistake of continuing to bake my tarlettes for 10 mins without beans. Only do that for a large tart!


  • Put egg, egg yolk, sugar, melted butter, ground almonds and Cherry Marnier in a bowl and mix together to form a paste. Spread the paste in the pasty case(s)
  • Arrange the cut plums, cut side up on top of the paste close together. Optionally sprinkle with a few tablespoons of caster sugar.
  • Place on preheated baking sheet for 35-40 minutes for a large tart or 20-25 minutes for tartlettes or until the filling is set and lightly brown.

Serve warm or cold with or without cream or ice cream.

This post was written by , posted on September 10, 2012 Monday at 5:00 pm

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