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
- 8-10 Prune Plums sliced in half and pitted
- 2 Large Eggs
- 1/2 cup Flour
- 3 tablespoons Sugar
- 3/4 cup Heavy Cream
- 1/2 teaspoon Cinnamon
- Preheat oven to 400F 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 30-40 minutes until lightly browned on top.
- Lightly dust the top of the tart with powdered sugar.