David Scott AllenDessertPies & TartsProvencal RecipesTaste: Food & Drink

Make this Plum Tart  for Dessert

French author, Mirelle Guiliano who wrote French Women Don’t Get Fat shared the following in a blog post about plums. “In France, there is practically a national obsession, for both taste and health purposes, with the many varieties of plums that appear from late summer into fall each year.”

Good news, plums are healthy, full of vitamins and low in calories. However, since I cannot resist buying the fresh plums and apricots at the farmers market, it was time to make something with all the fruit. Enjoy this plum tart for dessert.

Plum Tart Dessert Plum Streusel
Plum Streusel Tart 
Print Recipe
This tart was inspired by the bounty of fresh plums at our local market. I made jam with the plums to layer onto the crust. If you don't have time for that step, buy high-quality jarred preserves.
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Plum Tart Dessert Plum Streusel
Plum Streusel Tart 
Print Recipe
This tart was inspired by the bounty of fresh plums at our local market. I made jam with the plums to layer onto the crust. If you don't have time for that step, buy high-quality jarred preserves.
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Ingredients
For the Jam: *
For the Crust:
Servings: people
Instructions
For the Jam:
  1. Mix the chopped plums, grated apple, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer until jam is thick-ish — about 15 minutes. Let cool.
  2. Transfer the jam to a ceramic bowl, cover, and refrigerate until ready to use. Can be made two days in advance. (Note: I ran the jam through the large holed-disc of my food mill. This isn’t necessary – it just removes most of the skins.)
For the crust:
  1. Mix the flour and sugar in the bowl of a food processor, then add butter, and pulse 12 times.
  2. Add the water and then process until dough forms a soft ball.
  3. Press the dough into a 9-inch tart pan.
  4. Place the pan with the crust into the refrigerator for 15 minutes.
  5. Preheat oven to 350°F.
  6. Once crust has chilled, prick the bottom all over with a fork, line it with foil and fill with pie weights (I use dried beans), and bake for 25 minutes.
  7. Remove from the oven, then take away foil and weights. The crust should be lightly golden. Let cool.
  8. Crush the cookies in a mortar and pestle (or food processor) and mix well with the almonds.
  9. Add the chilled butter in pieces and, using your fingertips, mix the butter with the crumbs to make a streusel topping.
  10. Spread crust with the jam (using all of it) and top with the streusel mixture.
  11. Bake for 30-35 minutes, until nicely browned.
  12. Let cool, and slice. A small scoop of vanilla ice cream wouldn't hurt.
Recipe Notes

Note: *If you don't have time, you can also use high-quality jarred preserves and skip this step.

Plum Tart

In Provence, the annual fruit parade starts with strawberries and cherries and ends with apples and pears. Somewhere in the middle of the summer after apricots, peaches and nectarines, the plums make their appearance. Plums come in a multitude of colours and sizes. Some of the popular varieties include; Reine Claude verte (greengage) and the small yellow Mirabelle. The oblong purple Italian plum (la quetsche in France) are called fresh prunes. The round red, black varieties are considered Japenese plums.

Dried plums are called prunes. The prunes made with Ente plums from Agen, in central France, even have an IGP (Protected Geographical Indication). However, the pit of fresh prunes are easy to remove (freestone), whereas, with plums, the seed is harder to remove (clingstone).

Other Recipes with Stone Fruit:

Tarte aux Prunes – Prune Plum Tart Dessert for Fall

Peach Frangipane Tart

Pêche Peach Melba with Raspberry Coulis

Apricots with Dark Chocolate Ganache and Tarragon

A Sweet Apricot Tart

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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