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Plum tart

Plum tart

The tart is inspired by Edith. We did it a second time and it seems like we're not tired yet. It's creamy and fragrant. If you use plum from the President variety (large fruit, elongated shape, fleshy, juicy and non-stick to the seeds) then the result is exceptional.

  • Dough ingredient:
    • 300 gr flour
    • 150 gr butter
    • 80 gr sugar
    • 1 or
    • a pinch of salt
    • 2-3 tablespoons of cold water
    Filling ingredient:
    • 14-16 plums
    • 2 eggs
    • 150 ml liquid cream
    • 8 tablespoons sugar
    • 1 tablespoon starch
    • vanilla

Servings: 8

Preparation time: less than 60 minutes


For the dough, mix all the ingredients until smooth. Leave the dough wrapped in foil in the refrigerator for about 30 minutes, then spread a sheet and place in a 28 cm form. To keep its shape, we will place inside a baking paper over which we put beans. (I put the pips from the plums) Prick with a fork in several places and put in the preheated oven for about 15-20 minutes.

Meanwhile, wash the plums and cut them into slices. I prepared them in advance, to use the seeds for baking. Place the plum slices over the dough in concentric circles, and on top pour the egg mixed with liquid cream, sugar, vanilla and starch.

Bake until the egg has set, about 30 minutes and leave to cool.

We served it cold. It is very tasty!

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