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Tarte aux Prunes – Prune Plum Tart Dessert for Fall

It’s always sad (for me) when the apricots are hard to find in the village market. A signal that summer is on its way out. However, there is plenty of other local stone fruit to fill in the spot of these little orange mouthfuls. Now is the time to fill your market basket with nectarines (white and yellow), peaches of the same colours and multi-coloured plums. There are several varieties of plums. The slightly tart “Reine Claude” is also known as a greengage. Mirabelle plums have dark yellow or red exteriors. Victoria plums have slightly pinky-red skin with yellow flesh. The purple Prune Damson is oblong with yellow flesh, often called a prune plum as they are used for dried fruit.

This Tarte aux Prunes or Prune Plum Tart is a recipe that will have your guests asking for second helpings.

Tarte aux Prunes Prune Plum Tart
Tarte aux Prunes - Prune Plum Tart
Print Recipe
This fall tart is easy to make and beautiful. The tart may be served warm or at room temperature. To really take it over the top, serve with a scoop of cinnamon ice cream!
Servings Prep Time
6 People 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 People 10 minutes
Cook Time
40 minutes
Tarte aux Prunes Prune Plum Tart
Tarte aux Prunes - Prune Plum Tart
Print Recipe
This fall tart is easy to make and beautiful. The tart may be served warm or at room temperature. To really take it over the top, serve with a scoop of cinnamon ice cream!
Servings Prep Time
6 People 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 People 10 minutes
Cook Time
40 minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 400F degrees.
  2. Butter an oven-proof 8″ x 8″ dish and sprinkle with sugar to evenly coat all buttered surfaces.
  3. Spread the plum halves evenly on the bottom of the dish, overlapping the slices as necessary.
    Tarte aux Prunes Prune Plum Tart
  4. Mix together all the other ingredients. The batter should be smooth and runny.
  5. Pour the batter over the plums and bake 30-40 minutes until lightly browned on top.
  6. Lightly dust the top of the tart with powdered sugar.
Recipe Notes

The tart may be served warm or at room temperature.

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Martine Bertin-Peterson

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy, and is the author of the Bucks County Foodie blog. Born in France and fluent in 5 languages, Martine has traveled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

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