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Plum tart “French version”


The sweet pastry

  • In a bowl, mix together the flour, caster sugar, butter (cut into small pieces), salt and baking powder.
  • Mix until is become “sandy” and the butter is all incorporated. Add the eggs and bond the dough together, making sure you don't overwork. Let rest for a few hours.
  • Roll the sweet pastry into a tart mould or a metal circle ring, cover with a baking paper and fill with dry beans or cooking stones.
  • Bake in the oven at 180C for 15 to 20 minutes. Once ready, remove the beans and let cool down.


The filling

  • In a bowl, mix together the crème fraiche, double cream, eggs, caster sugar and vanilla essence.
  • Slice the plums into two and remove the stone.
  • Arrange the plums in the part-cooked tart and fill up with the cream.
  • Bake in the oven at 180C for 25 to 30 minutes.
  • Let cool down, remove from the mould or the ring and dust with icing sugar before serving.

Serving Suggestion

Serve warm with a dust of icing sugar and an almond flavored “ crème Anglaise” or English custard.

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