French Plum Tart Tarte Aux Prunes Recipe

I absolutely love this recipe because it brings together the perfect blend of buttery crust and juicy plums, making every bite a delightful experience. Plus, the process of glazing the tart with apricot jam gives it that irresistible, glossy finish that makes me feel like a gourmet pastry chef, even in my cozy kitchen!

I adore making a Tarte Aux Prunes—a French Plum Tart—whose alluring balance of flavors is one of the reasons I make it so often. It starts with a buttery crust, fashioned from all-purpose flour, granulated sugar, and icy-cold butter.

Its filling star is the pitted, ripe plum. Ripe plums, magnificently in season, burst with flavor, especially when set off by a diminutive amount of cinnamon and the juice of a squeezed lemon.

To finish, I spread a layer of apricot jam over the plums. Not only does jam add sweetness, but it also enhances the plum’s beauty.

Ingredients

• All-purpose flour: Provides carbohydrates for structure, essential for tart crust.
• Granulated sugar: Adds sweetness, balances tartness of plums.
• Unsalted butter: Offers richness and flakiness to the pastry.
• Ripe plums: High in fiber and vitamins, gives tart tartness and juiciness.
• Cornstarch: Thickens plum filling, creates smooth texture.
• Ground cinnamon: Imparts warm, spicy depth to fruit filling.
• Apricot jam: Adds gloss and sweetness to finished tart.

Ingredient Quantities

• 1 ½ cups (190g) all-purpose flour
• ¼ cup (50g) granulated sugar
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, chilled and cut into small cubes
• 1 large egg yolk
• 2 tablespoons cold water
• 1 ½ pounds (680g) ripe plums, pitted and sliced
• ⅓ cup (65g) granulated sugar
• 1 tablespoon cornstarch
• ¼ teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 2 tablespoons apricot jam (for glazing)
• 1 tablespoon water (for thinning the jam)

Instructions

1. In a big bowl, combine the flour, ¼ cup sugar, and salt. Then, add the cold butter cubes and, using a pastry cutter or your fingertips, mix until the mixture looks like coarse crumbs.

2. Combine the egg yolk and cold water with the ingredients. Stir them together until they form a dough. Form this dough into a disk shape and wrap it in plastic. Put it in the refrigerator for half an hour before you try to roll it out.

3. Your oven should be preheated to 375°F (190°C). On a surface that is very lightly floured, roll out the dough, which should be cold and firm, until it is large enough to fit a 9-inch tart pan. Lay it into the pan, and press it into the shape of the pan. Remove any excess dough (carefully; don’t tear it), so that the edge of the tart shell is even with the edge of the tart pan.

4. Puncture the tart shell’s bottom with a fork to stop it from puffing up. Line the shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then, without the weights or parchment, bake for another 5 minutes until the shell is lightly golden.

5. In a bowl, combine the plums, sliced, ⅓ cup sugar, cornstarch, cinnamon, and lemon juice. Toss to coat the plums evenly.

6. Place the plum slices in a circle on the pre-baked tart shell, overlapping them somewhat as you do.

7. Preheat the oven and then bake the tart for 35-40 minutes. The target when baking the tart is to achieve tender plums and have their juices bubbling.

8. In a tiny pot, mix the apricot jam with 1 tablespoon of water. Warm it slowly, stirring until it is smooth and melted.

9. Take the tart from the oven and use a brush to apply the warm apricot glaze over the plums. This will give the plums a nice, shiny finish and will help you make the tart look extraordinarily tempting.

10. Let the tart rest for a few moments before cutting and serving. Slicing it too soon may cause the filling to ooze out!

Equipment Needed

1. Large mixing bowl
2. Pastry cutter or fingertips (for mixing)
3. Plastic wrap
4. Rolling pin
5. 9-inch tart pan
6. Fork
7. Parchment paper
8. Pie weights or dried beans
9. Small bowl
10. Small pot
11. Basting brush

FAQ

• Q:Is it permissible to substitute another fruit for plums? A: You may indeed swap out plums for other drupaceous fruits, such as apricots or peaches, and enjoy a comparable tartness.
• Q:How do I prevent the tart crust from becoming soggy?
  A: Ensuring the plums are not too juicy and placing the tart on a lower rack in the oven to bake will guarantee a non-soggy crust.
• Q:Can I prepare the crust in advance? A: Yes, you can prepare the crust dough in advance and keep it wrapped in plastic in the refrigerator for as long as 2 days before baking. 2. Can I prepare the filling in advance? A: Yes, you can prepare the filling up to 2 days in advance and keep it tightly covered in the refrigerator. 3. What type of pan should I use?
• Q:Is it necessary to glaze the tart with apricot jam? A: The glaze adds a nice shine and enhances the tart’s flavor, but it’s optional if you like a less sweet finish.
• Q:Q: What is the best type of flour to use for this tart?
  A: All-purpose flour is recommended as it provides a good structure, but a pastry flour blend can also be used for a more tender crust.
• Q:Should the unsalted butter be thoroughly mixed with the flour? A: No, it’s better to have chunks of butter the size of peas that are still visible. That way, your crust will be flaky.

Substitutions and Variations

Any type of flour suitable for all purposes: Substitute with the same amount of whole wheat flour to yield a nuttier flavor in baked goods.
Coconut oil in an equal amount makes a good replacement for unsalted butter, if you are following a dairy-free diet.
Coconut sugar or honey can be used in place of granulated sugar, using the same amount. With honey, you need to adjust the liquid content because honey is more liquidy than coconut sugar and certainly than granulated sugar. Also, be aware that honey will make whatever you put it in taste somewhat like honey.
Substitute with 1 tablespoon of milk or a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan option.
Egg yolk:
Peaches and nectarines may be used in the absence of plums.

Pro Tips

1. Keep the Butter Cold To ensure a flaky crust, make sure your butter remains chilled. Consider placing the butter cubes back in the fridge for a few minutes if they start to soften while you’re preparing the other ingredients.

2. Rest the Dough After chilling the dough in the refrigerator, let it sit at room temperature for a few minutes before rolling it out. This will prevent cracking and make the dough easier to handle.

3. Even Plum Slices For a beautiful presentation and even cooking, try to slice the plums uniformly. Using a sharp knife or a mandolin can assist in achieving consistent thickness.

4. Blind Bake Thoroughly Ensure that the tart shell is golden brown and fully baked before adding the plum filling. This prevents the crust from becoming soggy from the fruit juices during the final baking stage.

5. Glaze Temperature Apply the apricot glaze while it’s still warm but not too hot. If it begins to set before you’ve finished, gently reheat it to restore its fluidity for an even, glossy finish.