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Alsatian plum tart recipe

Alsatian plum tart recipe


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  • Recipes
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  • 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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Zwetschgenkuchen

(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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The Best Alsatian Dishes

1. Alsatian Salmon

Enjoy the French German flavours of Alsace even if you can’t make it to Europe. While the techniques are simple with this dish, the flavours are out of this world.

2. Choucroute Garnie

Choucroute Garnie is a hearty Alsatian dish that’s loaded with cured pork, sausages and of course Choucroute (Sauerkraut), the perfect way to warm up on a cold winter day.

3. Alsatian Apple Tart

This tart is every bit as pretty as it is tasty. The final version looks like a work of art and a slice of this will put a smile on anyones face.

3. Classic Blueberry Pie

This simple blueberry pie is a typical late-Summer dessert from Alsace. If you’re visiting Alsace in the Summer, you’ll most definitely find a blueberry pie, under one of the two names, in every restaurant, cafe and inn you’ll step foot in.

4. Alsatian Quiche with Bacon

An all-time classic with flakey pastry, wonderfully crisp bacon and caramelized onions that are a match made in heaven.

5. Alsatian Potato Pie

This is a recipe that shows that really good food doesn’t have to be complicated and often relies on the best ingredients. Every mouthful will taste absolutely sublime.

6. Marinated Fois Gras

One of the most famous and sought after ingredients in French cooking. This recipe presses it into a terrine for maximum flavour.

7. Baeckeoffe

This traditional Alsatian stew will come as a true revelation to you, a shining light that will guide you through the cold winter evenings to come.


Browse Fabulous French Dessert Recipes

French dessert recipes will help to complete your family meal and here you will find some really quick and easyꃞlicious dessert recipes, like these Chocolate Mousse recipes.

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3. French Apple Tart

A traditional French apple tart recipe that is a winner with everyone.

It is easy to make and can be eaten hot or cold making it so versatile and a wonderful standby for family meals or entertaining.

This is a real favourite of all French dessert recipes so I hope you like it too.

4. Creme Brulée

If you could imagine a little pot of heaven then this creme brulee recipe will give you just that! 

It's a rich creamy smooth dessert worthy of a little pot of gold!

For special family meals or entertaining your friends, it's another french recipe to fall in love with. 

5. Peach Melba

A classic French dessert created by one of the great French chefs, Auguste Escoffier, for the opera singer, Nellie Melba.

Make good use of juicy fresh peaches with this easy recipe.

6. Crepes Suzette

Crepes suzette are a French classic dessert.

So simple to make yet amazingly delicious.

Little French pancakes for you to make anytime the mood takes you - are you ready to fall in love?

7. Strawberry Sorbet

A strawberry sorbet is just the recipe you want for a hot summer's day.

They are sometimes called 'ices' and are so delicious and refreshing after a meal.

They are delicious on their own too for a treat.

Cool and refreshing, tasty and nourishing!

8. Tarte Tatin

Tarte Tatin is a classic French dessert, invented quite by accident by the Tatin sisters.

It has since become one of the greatest pleasures!

Who could resist an apple pie of this quality served warm with a little fresh cream or crème fraiche!

French dessert recipes don't get better than this!

9. Lemon Tart

A delicious lemon tart recipe that is refreshingly tangy and makes a wonderful French dessert.

This is a very popular dessert and you will find it in bistros and patisseries all over France.


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.

Starting on an exceptionally light note, the region produces much of France's asparagus crop. Look for les asperges d'Alsace to hit the market in mid April and be sure to enjoy immediately, as the season is short.

Baeckeoffe means the baker's oven. In Alsace France, it was once a tradition that women would put marinated meat, potatoes, and vegetables in a large earthenware pot and drop it off at the baker's early in the morning. After a day of washing clothes or working in the fields, they would pick there meal up hot and ready to go.

Along with the northern departments of France, Alsace produces most of the beer that is made in the country. Large breweries, such as Kronenberg and Fischer, dominate the market, but there are many artisanal breweries to be found as well. The history of beer making in the region stretches back many hundreds of years.

Brandied Fruits

You are likely to find all sorts of fruits that have been preserved in brandy (called eau de vie ), including cherries, plums, clementines, apricots, raspberries and pears. Many home cooks take great pleasure in producing their own brandied fruits, but you can also easily find them at the market.

If you have the pleasure of being in Alsace France at Christmas time, you will be regaled with a celebration worthy of a fairly tale. Many home cooks make numerous batches of small cookies in an incredible variety of shapes and flavors. These are mixed together to make what is called bredele .

You may say pretzel. The Alsatians say bretzel , but these are nothing like the dry snacks you can buy in a package. A real bretzel is best enjoyed warm from the oven with a slather of mustard and a stein of beer.

This Swiss sausage get its name from the French word for brain - cervelle . They no longer contain brains, but a mixture of beef and pork meats. You are likely to find them sliced in an x on each end, stuffed with cheese, and wrapped in bacon before being fried. Wow, that should hold us over!

Choucroute Garnie

You probably know this dish as sauerkraut. In Alsace France you will find it served everywhere, but you better be hungry. The choucroute itself is just pickled cabbage, but the garnie means a load of sausage, ham, potatoes, and bacon, all of which is cooked in white wine.

Confiture d'Eglantine

This is wild rose hip jelly. It is traditionally a homemade speciality but requires quite a bit of work to prepare. These days you can find it commercialized as well.

Flammekueche

Also called tarte flambée by "foreigners", this is a sort of Alsatian pizza. No tomato sauce, but a load of cream, bacon, and onions. Eat it piping hot, with a green salad and a cold Alsatian beer.

Fleischnacka

Minced meat is rolled and cooked in noodles to form a spiral, or snail, pattern. Don't hold your breath for me to make this recipe, which has a reputation for a being a little complicated. You'll just have to visit Alsace where you will find this dish on many restaurant menus.

Foie Gras d'Oie

There are two main regional producers of foie gras in France. One is Gascogne, where mostly duck liver ( foie gras de cananrd ) is made, and one is Alsace, where mostly goose liver ( foie gras d'oie ) is made. Learn more about what is foie gras.

Yikes. Yes you can eat carp, but it needs to be prepared carefully. This makes another popular dish on restaurant menus in Alsace France.

Fruit Tarts

Every Alsatian home cook is going to have a fruit tart or two up their sleeve. Popular versions are cherry, mirabelle plums or quetche (another variety of plum). Very easy to make, try this plum tart recipe.

A high, yeast risen cake similar to brioche bread. Every family has their secret recipe and you will find all sorts of variations. The one constant is the form of the cake.


This is honey vinegar that has been very successfully marketed by a local company. Try this on your salads or anywhere you want to add a little sweet and sour taste.

Munster Cheese

Oh my, this is ever so good. Made in the Vosges mountains, Munster cheese is delicious enjoyed on its own or with a few cumin seeds. It also melts perfectly into quiches, omelets, and gratin dishes. Learn more here:Munster cheese.

Pain d'Epice

This sweet spicy bread or cake might be served in slices to be enjoyed on its own at teatime, but it also finds its way into other French recipes. A popular combination is to top a slice of pain d'épice with foie gras. If you wish to try making it yourself, here is an Alsatian spice cake recipe.

Quintal d'Alsace

Bet you might be surprised to hear this is a cabbage! Quintal cabbages are popular the world over, but they originated in the region. In Alsace France they are quite likely to end up in a choucroute I imagine!

Soupe à la Bière

Where there is beer, there is bound to be beer soup, right? A very simple concoction of beer, flour and onions. Simmered and served with ample amounts of croutons.

You will often see these thick noodles credited to the Germans, but they are equally popular in Alsace France. Homemade spaetzle is actually a fairly easy endeavor, but is best made with a special tool that fits over a pot of boiling water. Serve these with anything you'd serve with noodles.

Tarte au Fromage Blanc

This is French cheesecake - light and lemony and not too hard on the figure. Fromage blanc is a dairy product similar to yogurt but a little less tangy. Try the recipe for yourself: French cheesecake recipe.

And finally there are the wines, mostly white, of Alsace France. It is the only region in the country where you will find wine categorized and sold by the varietal. The main varietals include Sylvaner, Riesling, Gewurztraminer, Muscat, Pinot Blanc, Pinot Gris (Tokay), and Pinot Noir.


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 !

The mirabelle plum tart is of course much better with fresh fruits. But you can also freeze your mirabelles and enjoy them whenever you want ! In this case, wash them, cut them in half and remove the stone. Then, place them flat in your freezer bag. When you will use them, let them defrost at room temperature in a strainer.

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 !


Ingredients

  • 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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