Alsatian Plum Tart-Tarte aux Prunes d'Alsace
Submitted by caseycat
Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.
YIELD
6 to 8 servingsPREP
10 minCOOK
25 minREADY
35 minThis is the tart you see in French patisserie windows that makes you stop walking.
Red plums get roasted until they’re jammy and concentrated, then arranged like jewels on sweet pastry dough that bakes up golden and flaky.
The folded edges give it that rustic, couldn’t-care-less elegance that only the French can pull off.
Pro Tips
- Don’t skip pre-roasting the plums; it concentrates their flavor and prevents a soggy crust
- Keep the plums slightly firm after roasting so they hold their shape during assembly
- Chill your pâte sucrée if it gets too soft while rolling; cold dough = flaky crust
- Brush the crust twice with egg white for that bakery-level shine
- Serve slightly warm (not hot) with vanilla ice cream for the ultimate contrast
Variations
- Use apricots, peaches, or nectarines when plums aren’t in season
- Add a drizzle of honey over the baked tart for extra gloss
- Sprinkle sliced almonds on the crust before baking for nutty crunch
Ingredients
Directions
Preheat oven to 400℉ (200℃). Line baking sheet with foil; butter foil. Place plums on prepared sheet, spacing evenly. Sprinkle with 2 tablespoons sugar.
Bake until plums are tender but stil hold shape, about 30 minutes. Cool plums on sheet.
Roll out dough on floured surface to 12-inch-diameter round. Transfer pastry to center of another heavy large baking sheet. Overlap plums in concentric circles on pastry, forming 9-inch-diameter circle in center.
Combine remaining 2 tablespoons sugar and cinnamon in small bowl. Sprinkle sugar mixture over plums. Fold edge of pastry over plums, pinching to seal any cracks in pastry. Brush crust twice with egg white.
Bake tart until crust is golden, about 25 minutes. Run thin sharp knife carefully under tart edges to loosen from sheet. Cool 15 to 30 minutes.
Serve tart slightly warm with ice cream.
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