Plum Tart Recipe

Alsatian Plum Tart

This delicious creamy plum tart recipe is a wonderful way to use fruits that are in season.

plum-tart-recipePlum Tart Recipe A Real Treat

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.

See other fruit tart recipes.

A Terrific Plum Tart Recipe

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Plum Tart Terrific
Judith Coates
Prep time
30 Min
Cook time
30 Min
Total time
1 Hour

Plum Tart Terrific

A simple yet elegant and terribly delicious dessert that can be used with any fruit that you have on hand.


  • One partly cooked pastry shell. (recipe and instructions for pastry shells)
  • 1 lb/500 gm) of ripe plums
  • 2 tbsp/30 mls Kirsh or plum brandy
  • 1 partly cooked pastry shell
  • 2 tablespoons raspberry jam
  • 2 free-range eggs if available
  • 2 oz/55 gr/1/4 cup) superfine sugar/castor sugar (You can use granulated sugar that you have placed in the blender and buzzed a couple of times to make it finer but not a powder. Leave blender lid on until the sugar dust settles.)
  • 6fl oz/175 mls/3/4 cup) double cream
  • Grated lemon rind - about 1/2 lemon
  • 1/2 teaspoon vanilla extract


  1. Prepare your plums by cutting them in half and removing the stones.
  2. Place the plums in a bowl with the Kirsch or plum brandy and mix gently.
  3. Take your pre-cooked pastry shell and brush the bottom with raspberry jam.
  4. Beat the eggs and sugar until well mixed.
  5. Add the cream, lemon rind, vanilla essence, and any juice from the plums.
  6. Place the plums with the cut side down in the pastry case.
  7. Pour the egg mixture over the plums.
  8. Bake in a pre-heated oven at 180C/350F/Gas 4 for about half an hour until golden.
  9. Serve your plum tart warm.
  10. Terrific!


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