Alsatian plum tart

    (4)
    2 hours 25 min

    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

    Ingredients
    Makes: 1 plum tart

    • For the base
    • 10g fresh yeast
    • ½ glass (about 80 ml) warm milk, divided
    • 250g plain flour
    • 1 egg
    • 40g caster sugar
    • 1 pinch salt
    • 75g butter, softened
    • For the filling
    • 1Kg damson plums, pitted
    • 1 egg
    • 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
    • For the streusel (optional)
    • 100g flour
    • 70g butter, diced
    • 70g sugar
    • 1 teaspoon cinnamon
    • 1 pinch salt

    Method
    Prep:1hr30min  ›  Cook:25min  ›  Extra time:30min resting  ›  Ready in:2hr25min 

    1. 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.
    2. 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.
    3. 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.
    4. Preheat the oven at 200 C / Gas 6.
    5. 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.
    6. 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.
    7. For the Bas-Rhin variation (optional):

    8. 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.
    9. With streusel (optional):

    10. 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.

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