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Plum tart (tarte aux quetches)

Stage 8 – Nancy/Gérardmer: This recipe for home-style tart is very popular with families from the Lorraine region. Quetsch plums are a popular variety to use in this dish. You will need a 25 cm loose-based flan tin for this recipe.

  • serves

    8

  • prep

    15 minutes

  • cook

    1:10 hour

  • difficulty

    Easy

serves

8

people

preparation

15

minutes

cooking

1:10

hour

difficulty

Easy

level

Ingredients

  • 350 g sweet shortcrust pastry, approximately, rolled out to 3 mm thick
  • 1 egg
  • 110 g (½ cup) caster sugar, plus extra for dusting
  • 60 g (½ cup) almond meal
  • 1 tbsp plum liqueur
  • 2 tbsp crème fraîche
  • 800 g drained, canned pitted plums, approximately
  • icing sugar, for dusting
Cooling time 25 minutes

Instructions

Preheat oven to 180°C. Line base and side of a 25 cm loose-based flan tin with pastry. Set aside.

In a mixing bowl, combine the egg, caster sugar, almond meal, liqueur and crème fraiche. Pour mixture into the pastry case. Top with plums. Dust with extra caster sugar. Bake for 1 hour-1 hour 10 minutes or until pastry is cooked and centre is cooked through (cover with foil if colouring to quickly). Cool tart in tin for 10 minutes, before transferring to a wire rack to cool completely.

Dust with icing sugar just before serving.

Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.

In-video photography by Peter Warren.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Gabriel Gaté
Source: SBS



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