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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 are plenty of other local stone fruits to fill 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 recipe, will have your guests asking for second helpings.

Tarte aux Prunes - Prune Plum Tart

Martine Bertin-Peterson

This fall tart is beautiful and easy to make. It may be served warm or at room temperature. To really elevate it, serve it with a scoop of cinnamon ice cream!

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Cuisine French, Provencal

Servings People

Equipment

Ingredients

8-10 prune plums sliced in half and pitted
2 large eggs
1/2 cup flour
3 tbsp sugar
3/4 cup heavy cream (35%)
1/2 tsp cinnamon

Instructions

Preheat oven to 400ºF degrees.
Butter an oven-proof 8" x 8" dish and sprinkle with sugar to evenly coat all buttered surfaces.
Spread the plum halves evenly on the bottom of the dish, overlapping the slices as necessary.
Mix together all the other ingredients. The batter should be smooth and runny.
Pour the batter over the plums and bake for 30-40 minutes until lightly browned on top.
Lightly dust the top of the tart with powdered sugar.

Notes

The tart may be served warm or at room temperature.

Tried this recipe?Let us know how it was!

Other Plum and Prune Recipes to Try

Lamb Tagine with Prunes and Almonds

A delicious Moroccan recipe that can easily be prepared in Provence!

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Morocco Lamb Tagine with Prunes and Almonds

Reine Claude Plum Clafoutis

Reine Claude plums are a mid-size variety and delicious in this dessert. A clafoutis is easy to prepare and can be made in advance.

Check out this recipe

Plum Streusel Tart

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.

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Please share this with friends and family.

Tags:Plums,Prunes,Tart,Tarte

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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. Born in France and fluent in 5 languages, Martine has travelled 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.

2 Comments

David

October 31, 2017 at 6:02 am — Reply

Thanks, Martine! This looks wonderful!.
- CKAdmin
  
  October 31, 2017 at 12:34 pm — Reply
  
  Bonjour David: We agree Martine’s prune tart looks awesome!

Tarte aux Prunes – Prune Plum Tart Dessert for Fall