Plum Tart Recipe

Alsatian Plum Tart

This delicious creamy plum tart recipe is a wonderful way to use fruits that are in season. Fruit tarts such as this are very typical of the Alsace area of France where they are made with a dough base as well as pastry. If you prefer you can use other fruits especially those in season or you can use a mixture of fruits.

Plum Tart


• One partly cooked pastry shell - for instructions please visit the Patisserie

• 1 pound (500gm) of ripe plums

• 2 tablespoons (30mls) kirsh or plum brandy

• 1 partly cooked pastry shell

• 2 tablespoons rasberry jam

• 2 free range eggs

• 2oz (55g, 1/4 cup) superfine sugar

• 6fl oz (175mls, 3/4 cup) double cream

• Grated lemon rind - about 1/2 lemon

• 1/2 teaspoon vanilla extract


• Prepare your plums by cutting them in half and removing the stones.

• Place the plums in a bowl with the kirsh or plum brandy and mix gently.

• Take your pre-cooked pastry shell and brush the bottom with rasberry jam.

• Beat the eggs and sugar until well mixed.

• Add the cream, lemon rind, vanilla essence and any juice from the plums.

• Place the plums with the cut side down in the pastry case.

• Pour the egg mixture over the plums.

• Bake in a pre-heated oven at 180C (350f, Gas 4) for about half and hour until golden.

Serve your plum tart warm.


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