Plum tart

Plum tart

Tarte aux prunes

Taste le Tour

From The Alps region by Michael Gaté

The Alpine region is famous for its wonderful fruit tarts, prepared throughout summer and autumn with local fruits and a dash of liqueur made fr om the same fruit.

The sweet shortcrust pastry is my favourite for sweet tarts and pies, with the almonds providing a pleasant crunch. The pastry needs time to rest, so you will need to make it at least 1 hour before using.


Quantity Ingredient
80g sugar
80g butter
1 whole egg
1 egg yolk
2 tablespoons plum liqueur
80g almond meal
1 tablespoon plain flour, sifted
8 large plums, halved and stoned
a little icing sugar, for dusting

Sweet shortcrust pastry

Quantity Ingredient
50g whole blanched almonds
150g unsalted butter, cubed
1 61 g egg
2 drops pure vanilla essence
A pinch salt
100g icing sugar
250g plain flour


  1. To make the sweet shortcrust pastry, place the almonds in a food processor and chop coarsely but evenly. Add the butter, egg, vanilla and salt and process briefly until the butter has softened slightly. Continue to blend, gradually adding the icing sugar and flour until the pastry is well mixed. Tip out the pastry and use your hands to shape it into a ball. Wrap in plastic film or foil. Flatten slightly and refrigerate for at least 1 hour before using.
  2. Preheat the oven to 200°C. Grease a 25 cm square or a 28 cm round flan tin and place it on a flat baking sheet.
  3. Combine the sugar and butter in a small food processor and blend until well combined and creamy. Add the egg and egg yolk and blend. Add the liqueur, then the almond meal and plain flour, and blend until combined. Transfer the almond cream to a bowl.
  4. Remove the pastry from the fridge and knead slightly to soft en. Lightly flour 2 x 30 cm squares of baking paper. Place the pastry between them and roll out to a thickness of around 3 mm. Carefully lift the pastry onto the prepared flan tin, pushing it in gently. Don’t trim the edges as the pastry may shrink in the oven.
  5. Spread the almond cream over the pastry base and up the sides. Arrange the plum halves, skin-side down, on top, working from the edge to the centre. Bake for 20 minutes then trim the pastry edges neatly.
  6. Reduce the oven temperature to 150°C and bake for a further 35–40 minutes or until the pastry base is dry and lightly browned. Just before serving, dust the tart with icing sugar.
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