This is the traditional plum tart recipe from the Alsace region of France. It is made with damson plums and a yeast pastry. You can make it either with a flan (as they do in the Haut-Rhin region), or with sugar and cinnamon (as they do in Bas-Rhin).
1 person made this
Makes: 1 plum tart
For the base
10g fresh yeast
½ glass (about 80 ml) warm milk, divided
250g plain flour
40g caster sugar
1 pinch salt
75g butter, softened
For the filling
1Kg damson plums, pitted
100g caster sugar
250ml crème fraîche
1 teaspoon cinnamon
A few hazelnuts or pistachios, chopped (optional)
cinnamon and caster sugar to sprinkle on at the end
Dissolve the yeast in a bowl with half of the milk. Add 2 tablespoons flour and stir to reach a soft paste. Pour the mixture into a bread machine tin; let rise for 30 minutes.
Add the remaining milk, egg, caster sugar, remaining flour and salt. Set the machine on 'dough' and run the programme for 15 minutes. At this point add the butter and allow the programme to finish its cycle. Deflate the dough and roll it out by hand. arrange dough in a round baking tin.
Cut the plums in half; arrange them on top of the dough in a tight circle, sitting them up almost upright and leaning over slightly (the more plums, the better). Let the dough rise a little, 30 min or so.
Preheat the oven at 200 C / Gas 6.
Prepare the filling by beating the egg, sugar, creme fraiche and cinnamon together in a bowl. At this point, you can add chopped hazelnuts or pistachios if you like.
Pour the mixture over the plums and bake for about 20 minutes in the preheated oven. The pastry should be golden but still soft. Sprinkle with a cinnamon-sugar mixture.
For the Bas-Rhin variation (optional):
Before baking, sprinkle with 2 tablespoons sugar mixed with half a teaspoon cinnamon and bake for 25 minutes. When the tart has finished baking, sprinkle again with the same amounts of sugar and cinnamon.
With streusel (optional):
Combine flour, sugar, salt and cinnamon in a bowl. Add the butter and rub it into the mixture with your fingertips. Refrigerate while you prepare the tart. Sprinkle the streusel on top of the plum tart and bake for 20 min.