Alsatian Plum Tart
A simple yet elegant and terribly delicious dessert that is perfect for making with any fruit that you have on hand. This creamy plum tart recipe is a wonderful way to use fruits that are in season, too. It is absolutely heavenly and will be a favorite with everyone!
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About This Dessert
A popular Plum Tart or Alsatian Plum Tart is one of the French dessert recipes from the Alsace region of France.
Fruit tarts such as this are very typical of the Alsace area, 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.
Key Ingredients
- One partly cooked pastry shell. (recipe and instructions for pastry shells)
- Ripe plums
- Kirsh or plum brandy
- Raspberry jam
- Eggs
- Superfine sugar/caster sugar
- Double cream
- Grated lemon rind - about ½ lemon
- Vanilla extract
How To Make Plum Tart Recipe
- Prepare your plums by cutting them in half and removing the stones.
- Place the plums in a bowl with the Kirsch or plum brandy and mix gently.
- Take your pre-cooked pastry shell and brush the bottom with raspberry 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 an hour until golden.
- Serve your plum tart warm and savor!
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📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
A Terrific Plum Tart Recipe
Ingredients
- 1 pastry shell, partly cooked recipe and instructions for pastry shell
- 1 lb plums
- 2 tablespoon Kirsh or plum brandy
- 2 tablespoons raspberry jam
- 2 eggs
- ¼ 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.
- ¾ cup double cream
- Grated lemon rind - about ½ lemon
- ½ teaspoon vanilla extract
Instructions
- Prepare your plums by cutting them in half and removing the stones.
- Place the plums in a bowl with the Kirsch or plum brandy and mix gently.
- Take your pre-cooked pastry shell and brush the bottom with raspberry 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 350F/180C/Gas 4 for about half an hour until golden.
- Serve your plum tart warm.
Notes
- Keep an eye on your tart while in the oven to prevent it from burning.
- Many different fruits can be used in place of the plums, or try a mix of your favourite fruits.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.