Tarte aux prunes – French plum tart Recipe
French plum tart is a simple, rustic dessert that often appears on tables at the end of summer and in autumn. A shortcrust base, juicy fruit, and the lightly caramelized juices that flow from the plums as they bake create a very homely yet elegant treat. It’s a bit like a classic plum cake, just thinner and more “French” in style.
This tart combines a very simple shortcrust base with seasonal plums, letting the fruit shine. As the plums bake, their juices thicken into a naturally caramelized sauce, so you don’t need any complicated fillings or creams. It’s an easy, rustic dessert that still looks elegant enough for guests.
Chef's tips
Use well-ripened but still fairly firm plums so they hold their shape while baking and don’t release too much liquid. Chill the dough thoroughly before rolling and work quickly so the butter doesn’t melt—this is the key to a crisp, flaky crust. If your plums are very juicy, you can add a little extra breadcrumb or almond layer to protect the base from getting soggy.
How to serve
Serve the tart slightly warm, with whipped cream, vanilla ice cream, or a spoonful of crème fraîche. It also pairs nicely with a dusting of powdered sugar and a few fresh plum slices on top. Enjoy it as a dessert after a light lunch or as a centerpiece for an afternoon coffee gathering.
Ingredients
- wheat flour - 220 g
- butter - 120 g
- powdered sugar - 40 g
- egg - 1 piece
- plums - 700 g
- sugar - 60 g
- cinnamon - 2 g
- breadcrumbs - 15 g
- salt - 1 pinch
Preparation
- Put the flour, powdered sugar, and a pinch of salt into a bowl. Add the cold butter cut into small cubes. Rub it in with your fingers or cut it in with a knife until you get fine crumbs resembling wet sand.
- Add the egg and quickly bring the dough together into a ball, trying not to knead it for too long so it stays tender and crumbly. If the dough is very dry, add 1 tablespoon of cold water.
- Shape the dough into a flat disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes (you can shorten this by placing the dough in the freezer for 15 minutes).
- Wash the plums, cut them in half, and remove the stones. You can leave the halves as they are or cut them into quarters if they are very large.
- Roll out the chilled dough on a lightly floured surface into a circle slightly larger than your tart tin (about 24–26 cm). Transfer it to the tin, pressing it into the base and sides, and trim off any excess dough.
- Prick the base all over with a fork. Sprinkle with breadcrumbs, which will absorb the plum juices as the tart bakes.
- Arrange the plums cut-side up, tightly next to each other on the dough. Sprinkle evenly with sugar and cinnamon.
- Bake in an oven preheated to 190°C for 30–35 minutes, until the edges of the pastry are golden and the plums are soft and lightly caramelized. Before slicing, wait at least 15 minutes so the juices can thicken slightly.
Storage
No storage information available for this dish.
This tart is one of those recipes that marks the change of seasons: when the first ripe plums appear, it’s time to bake it. I like to keep the dough quite thin so the fruit is the star of the show, and I often swap breadcrumbs for ground almonds for extra flavor. It’s a simple, comforting dessert that feels both homely and a little bit French-chic.
