Plum tart recipe – France Inter

A recipe from Marie Treps, linguist and semiologist, author of the book "La Prune", published by Tohu Bohu editions

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Plum pie recipe © Getty

All plums make excellent pies as long as you precook the pastry base before placing the fruit on the skin side down to avoid soaking it, they say. A more refined method is to put a little sugar and cinnamon, a thin layer of roasted hazelnut powder on the bottom of the dough to absorb the juice. The truth is, to get a plum pie that is crisp and juicy at the same time, here is the best recipe in my opinion:

For the dough, first melt 150 g butter, preferably salted. You add 150 g of brown sugar, which you will mix with a fork, then 100 g of ground almonds and finally 200 g of flour. You work this mixture with a fork to give it a shortbread consistency. You flatten everything on a pie plate.

You then prepare a device with 3 or 4 tablespoons of crème fraîche, one or two egg yolks and a little vanilla extract. Spread this mixture over the pie shell before placing the open and pitted plums in any way you like.

Allow 20 to 40 minutes of cooking.

Z - Plum tart recipe - France Inter
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