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Alsatian plum tart recipe

Alsatian plum tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Plum tart

This is the traditional plum tart recipe from the Alsace region of France. You can make it either with a flan (as they do in the Haut-Rhin region), or with sugar and cinnamon (as they do in Bas-Rhin).

3 people made this

IngredientsMakes: 1 plum tart

  • For the base
  • 10g fresh yeast
  • ½ glass (about 80 ml) warm milk, divided
  • 250g plain flour
  • 1 egg
  • 40g caster sugar
  • 1 pinch salt
  • 75g butter, softened
  • For the filling
  • 1Kg damson plums, pitted
  • 1 egg
  • 100g caster sugar
  • 250ml crème fraîche
  • 1 teaspoon cinnamon
  • A few hazelnuts or pistachios, chopped (optional)
  • cinnamon and caster sugar to sprinkle on at the end
  • For the streusel (optional)
  • 100g flour
  • 70g butter, diced
  • 70g sugar
  • 1 teaspoon cinnamon
  • 1 pinch salt

MethodPrep:1hr30min ›Cook:25min ›Extra time:30min resting › Ready in:2hr25min

  1. Dissolve the yeast in a bowl with half of the milk. Add 2 tablespoons flour and stir to reach a soft paste. Pour the mixture into a bread machine tin; let rise for 30 minutes.
  2. Add the remaining milk, egg, caster sugar, remaining flour and salt. Set the machine on 'dough' and run the programme for 15 minutes. At this point add the butter and allow the programme to finish its cycle. Deflate the dough and roll it out by hand. arrange dough in a round baking tin.
  3. Cut the plums in half; arrange them on top of the dough in a tight circle, sitting them up almost upright and leaning over slightly (the more plums, the better). Let the dough rise a little, 30 min or so.
  4. Preheat the oven at 200 C / Gas 6.
  5. Prepare the filling by beating the egg, sugar, creme fraiche and cinnamon together in a bowl. At this point, you can add chopped hazelnuts or pistachios if you like.
  6. Pour the mixture over the plums and bake for about 20 minutes in the preheated oven. The pastry should be golden but still soft. Sprinkle with a cinnamon-sugar mixture.
  7. For the Bas-Rhin variation (optional):

  8. Before baking, sprinkle with 2 tablespoons sugar mixed with half a teaspoon cinnamon and bake for 25 minutes. When the tart has finished baking, sprinkle again with the same amounts of sugar and cinnamon.
  9. With streusel (optional):

  10. Combine flour, sugar, salt and cinnamon in a bowl. Add the butter and rub it into the mixture with your fingertips. Refrigerate while you prepare the tart. Sprinkle the streusel on top of the plum tart and bake for 20 min.

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(Southern German and Alsatian Italian Plum Torte)

This torte is served traditionally at the high holidays in early fall, when small blue Italian plums are in season. In southern Germany and Alsace the pie was made from zwetsche, a local variety of these plums. My aunt Lisl always used to make a murbeteig crust (a short-crust butter cookie dought) for this tart, and sliced each Italian plum into four crescent shapes. She lined the tart with breadcrumbs and then apricot preserves, which protected the dough during baking, leading to a crispy crust. She went light on the cinnamon, a spice she felt was overused in this country. (I agree with her.) My aunt's results, simple to prepare, were simply delicious.

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Alsace France - Food and Recipes

Alsace France, like most of the country, enjoys a much deserved reputation for fabulous foods and delightful recipes. Everything from beer and pretzels to fine wine and foie gras can be enjoyed here. Here is a tiny peek into the kitchens of the region.

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Alsatian Mirabelle Plum Tart

I can not let August be over without even mentionning my favorite fruit tart : the mirabelle plum tart. If you don’t know mirabelles, just know that they are little yellow plums, a little bit bigger than cherries. We have a lot of them in Alsace, the region I come from. They are so sweet and tasty !! But we can find them during a rather short period so cook them, bake them as much as you can !! Jam, crumbles, pies, in a casserole with lamb meat for instance (yes, it works too!!) and especially tarts. The mirabelle plum tart is so good and ridiculously simple to bake !

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As far as pastry is concerned, you just do whatever pleases you. Puff pastry, shortbread pastry or shortcrust pastry. My only recommendation will be to make sure it is not to thin when you put it in your mold. Pastry recipes are available on the blog : shortbread pastry or shortcrust pastry.

No need to wait more, the recipe chef !


  • Butter, for tart pan (see Notes)
  • Sweet Tart Pastry
  • ⅓ cup ( 50 g ) whole blanched almonds
  • ¼ cup ( 50 g ) sugar
  • 1 tablespoon ( 10 g ) all-purpose flour
  • 2 egg yolks
  • ½ cup milk
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon fruit eau-de-vie or brandy (optional see Notes)
  • 2 pounds fruit (apples, apricots, cherries, pears, peaches, or prune plums)
  • Apricot or Currant Jelly Glaze, hot
  • Europe
  • France
  • Alsace
  • Baking
  • Pastry
  • Dessert
  • Vegetarian

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Plum Tart - Recipe

I was thinking that a fruit tart with a graham cracker crust would be delicious. At the farm market there are so many great fruits in the summer. One type of tart that you don't see every day is a plum tart. It has its origins in the Alsatian region of France. My grandmother's family is of German descent and from that region. It has changed hands between the countries over time and has both German and French influence in its cuisine.

This tart is a little different from the traditional Alsatian versions in that it has a graham cracker crust. - Simply because I love graham cracker crusts! I found the prettiest plums at the market. They were 3 different colors. They were the purple Italian plums, the yellow Shiro, and Red Bubblegum varieties. You can make it with all Italian if you like though, no problem!

Plum tarte tatin

To make the pastry, put the flour in a food processor with 125g (4oz) butter, cut into small cubes, and 25g (1oz) caster sugar. Pulse until the mixture resembles fine crumbs, then add 2-3tbsp cold water and pulse until the mixture begins to form a ball. Wrap and chill for 30min.

Melt the remaining butter and sugar in a heavy-based frying pan. Cook, stirring, for 2-3min until the sugar begins to turn light brown. Immediately add the halved and stoned plums and cook for 5min or until the juices begin to run and the plums start to soften. During this time incorporate the plum juices into the sugar mixture. Increase the heat and bubble until the juices are very syrupy. Lift the plums out of the pan into a 23cm (9in) diameter, shallow ovenproof dish or cake tin, cut-side up, and pour the juice over. Allow to cool.

On a lightly floured work surface roll the pastry into a circle slightly larger than the dish and about 5mm (1&frasl4in) thick. Lay the pastry over the plums, tuck the edges down into the dish and make a few slits through the pastry with a knife to allow steam to escape. Chill for 20min.

Bake at 220°C (425°F) mark 7 for 20min or until the pastry is golden. Cool for 5min before carefully inverting on to a plate. Serve sliced with a sorbet.

Prepare ahead (up to three days ahead): Complete to the end of step 1 up to three days in advance, then wrap and chill.

Prepare ahead (longer than three days ahead): Complete the recipe to the end of step 3 then cover, wrap and freeze.

To serve: Cook from frozen at 220°C (425°F) mark 7 for 40min or until pastry is golden. Complete the recipe.

Like this? You'll love.

Removing stones

If you have difficulty loosening the stones (see step 2), add the halved plums to the frying pan and remove stones when cooked.

Tarte aux Quetsches, Italian Plum Tart

1. To make the crust, pulse the flour, sugar, salt, and butter or margarine together in the bowl of a food processor fitted with a steel blade until crumbled. Then add the egg yolk, and pulse until the dough comes together.

2. Put the dough in the center of an ungreased 9-inch tart pan with a removable bottom. Dust your fingers with flour, and gently press out the dough to cover the bottom and sides of the pan. Refrigerate for at least 30 minutes.

3. Preheat the oven to 450℉, and bake the crust for 10 minutes. Reduce the oven to 375 degrees, and bake for another 5 minutes. Remove the crust from the oven, and let cool slightly. Reduce the oven temperature to 350℉.

4. Mix the jam with the brandy in a small bowl, and spread over the bottom of the crust. Pit the plums, and cut them into four pieces each. Starting at the outside, arrange the plums in a circle so that all the pieces overlap, creating concentric circles that wind into the center of the pan. Sprinkle with cinnamon and lemon zest.

5. Return the tart to the oven, and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy. Remove the tart from the oven, sprinkle on the sugar, and serve warm or at room temperature.


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