French Plum Tart (Tarte aux Prunes)
A French plum tart, also known as “Tarte aux Prunes,” is a classic French dessert that highlights the natural sweetness and juiciness of plums. This tart features a buttery, flaky crust filled with fresh plums that are baked until jammy. It’s buttery, nutty, sweet and tart all at once. Enjoy it on its own, or with a dollop of crème fraiche on top – heavenly! What is a French Plum Tart (Tarte aux prunes)? A French Plum Tart is a delightful way to showcase the flavor of fresh plums and…
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the Pâte Brisée:
- 2 cups (250g) all-purpose flour
- 1/2 cup (1 stick/125g) unsalted butter, cold and cubedA pinch of salt
- 1/4 cup (50ml) cold water (approximate)
- For the filling:
- 4 tbsp almond meal or almond flour
- 2.7 lbs (1.2 kg) prunes
- 4 tbsp (48g) cane sugar
Instructions
- 1
Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency, and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (up to 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in plastic wrap and chill in the fridge for about 20 minutes.
- 2
Pre-heat the oven to 390ºF (200ºC) with a rack in the middle. Butter and flour a 10-inch (25cm) or a 9-inch (22.9cm) tart pan.
- 3
Step 2 – 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the tart pan. Cut the excess off around the edges. Poke the bottom of the crust all over with a fork (10-12 pokes).
- 4
Step 3 – Spread the almond flour evenly over the bottom of the crust.
- 5
Step 4 – Wash and pit the prunes and slice them in quarters. Arrange the plum quarters, cut side up, in the pastry crust in a circular pattern. I like to start by creating one large circle from the outside and work my way inwards. Sprinkle the plums evenly with sugar.
- 6
Bake for 45 minutes, or until the crust looks golden. Transfer to a cooling rack.
- 7
Enjoy warm or at room temperature.