Thursday, September 4, 2014

Plum and almond tarte

This is my last week in France, I am staying at my parents house. It's the season for plums and peaches here. Plums for me sound like the end of summer.
I miss my garden in Philadelphia and I can't wait t be back home.
I know many of the plants grew a lot. I can't wait to share with you what's going on in my little jungle. 

This week we did pick some plums from my aunt’s orchard.  It's a very sweet and delicious plum called "Reine Claude".

I want to share with you a simple recipe for a plum tart. 
(this is my mom's recipe )

Plum and almond tarte

For the dough ( pate brisee ):
1 2/3 cup of flour 
1/2 cup of butter 
1/2 cup iced cold water
1/2 tsp salt

Filling, frangipane :
1/2 cup of white sugar 
100 gr of almond powder ( sorry I don't know in cups )
1 egg + a yolk
1/4 cup of butter

Prepare the dough by slowly bringing the ingredients together with your hands to form a ball and let it sit for at least half an hour. Be careful to not overwork it.

Prepare the frangipane, mix the egg and yolk, add the sugar, the melted butter and almond powder. 

Wash and cut the plums in two. Put aside for now. 

Heat your oven at 350F degrees. 
Roll the dough in a pie pan and cook for 5 minutes.

Take the dough out of the oven and pour the frangipane into the tart. 
Smooth over the surface with a spatula and cover the frangipane evenly with the plums.

Sparkle some sugar on top of the tart

Bake for 30-40 minutes or until the pastry is crisp and golden-brown and the fruit is tender.
Serve warm with whipped cream or creme fraiche.

Enjoy !


  1. I picked plums yesterday so your timing is perfect! Thank you!!!!!

    1. You are welcome Norma and I am happy you might use this recipe.