Classic French Plum Tart (Tarte aux Prunes)
Easy to prepare and full of autumn flavour.
This classic French Plum Tart, or Tarte aux Prunes, is a simple, elegant dessert that lets seasonal fruit take centre stage. The pastry bakes to a buttery golden crust, while the plums soften in the oven, becoming juicy and slightly caramelised around the edges.
Whenever I have fresh fruit in the kitchen, I often find myself with a mental picture of a French tart. I love their simple beauty and the way a few good ingredients can come together to create something so delicious and elegant.
Plums are one of my favourite fruits in autumn, and this time I wanted to turn some of the plums I had at home into something delicious without spending hours in the kitchen. A plum tart seemed just right.
It's the kind of baking I enjoy most: uncomplicated, inspired by the season and lovely to share. And really, what could be nicer than a slice of homemade plum tart and a cup of coffee on a quiet autumn afternoon?
A little French inspiration
In France, plum tarts are often made with small, firm Italian plums, particularly quetsches, which are popular in Alsace and other regions. Their flesh holds together well during baking, and their gently tart flavour pairs beautifully with buttery pastry.
You don't need to find a particular variety to make this Classic French Plum Tart, though. Ordinary purple or red plums work very well, too. Choose fruit that is ripe but still reasonably firm, so the slices keep their shape as they bake.
What I particularly like about this recipe is its simplicity. There is no elaborate filling to prepare and no complicated technique to master.
The plums provide most of the flavour, and the pastry brings everything together. A little warm apricot glaze at the end gives the fruit an attractive shine, just like the tarts you might find in a French bakery.
Why you'll love this Classic French Plum Tart
Simple ingredients: Butter, flour, fresh plums and a few pantry staples are all you need.
Easy to prepare: The pastry can be made ahead, and assembling the tart is straightforward.
Seasonal and versatile: Use Italian plums when available or whichever variety looks best at the market.
A lovely contrast of textures: Crisp, buttery pastry, tender fruit and a delicate layer of ground almonds.
Beautiful without being complicated: The natural colour of the plums makes the tart attractive with very little decoration.
Ingredients you'll need
For the pastry crust
The homemade shortcrust pastry is buttery and delicate, with enough structure to hold the juicy fruit. A little sugar gives it a subtle sweetness, while the egg yolk helps bind the dough.
All-purpose flour: Provides the structure for the pastry.
Cold unsalted butter: Gives the crust its rich flavour and crumbly texture.
Granulated sugar: Adds a little sweetness, although you can omit it for a more traditional, less sweet shortcrust.
Egg yolk: Helps bring the dough together.
Cold water: Use just enough to bind the ingredients.
Salt: Enhances the flavour of the pastry.
For the plum filling
Fresh plums: Italian plums are particularly good, but regular purple or red plums work beautifully.
Ground almonds: Form a thin layer beneath the fruit, absorbing some of the juices released during baking.
Granulated sugar: Sweetens the fruit and encourages gentle caramelisation.
Unsalted butter: Optional, but a few small pieces dotted over the fruit add richness.
Apricot jam (optional): Creates a delicate glaze and gives the baked plums a lovely sheen.
For another delicious option, you could try: Plum & Ginger Galette
Love this recipe? Please leave a comment. Your feedback, suggestions, and adaptations are very helpful to other bakers!
Classic French Plum Tart
(Tarte aux Prunes)
This simple French Plum Tart brings together a tender buttery crust, sweet-tart plums, and a touch of almond flavour. An effortless French dessert with homemade charm.
Prep Time: 20 mins | Chill Time: 45 mins | Bake Time: 40-45 mins | Servings: 8 slices
Ingredients
For the pastry
190 g (1½ cups) all-purpose flour
115 g (½ cup) unsalted butter, cold and cubed
2 tablespoons granulated sugar
1 large egg yolk
1–2 tablespoons cold water
A pinch of salt
For the filling
700–900 g (1½–2 lb) fresh plums, pitted and thickly sliced
40 g (⅓ cup) ground almonds
3 tablespoons granulated sugar, divided
1 tablespoon unsalted butter, optional
2 tablespoons apricot jam
1–2 teaspoons water, for thinning the jam
Method
Make the pastry
In a large bowl, mix the flour, sugar and salt. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs, with a few small pieces of butter remaining.
Mix the egg yolk with one tablespoon of cold water and add it to the flour mixture. Bring the dough together gently, adding a little more water if needed. Shape into a disc, wrap and refrigerate for at least 45 minutes.
Preheat the oven to 190°C (375°F). Lightly grease a 23 cm (9-inch) tart tin with a removable base.
Roll the chilled dough on a lightly floured surface to approximately 3 mm thick. Carefully fit it into the tin, trim the edges and prick the base lightly with a fork.
Make the filling
Mix the ground almonds with 1 tablespoon of the sugar and sprinkle evenly over the pastry base. This layer helps absorb some of the juices released by the plums during baking.
Arrange the plum slices closely together over the almond layer, in concentric circles or neat rows. Sprinkle the remaining 2 tablespoons of sugar evenly over the fruit. If using, dot the plums with a little butter.
Bake
Place the tart tin on a baking tray to catch any juices. Bake for 40–45 minutes, or until the pastry is golden and the plums are tender, bubbling and lightly caramelised at the edges. The tart may need a little longer, depending on the juiciness of the fruit.
Glaze
Warm the apricot jam with 1–2 teaspoons of water in a small saucepan or microwave until smooth and easy to brush. Gently brush a thin layer over the plums while the tart is still hot
Cool and serve
Allow the tart to cool completely in the tin before removing the outer ring and slicing. Serve at room temperature or slightly warm.
Enjoy!
Notes: |
1. Tarts are best enjoyed at room temperature on the day they are baked, when the crust retains its maximum crispness against the juicy fruit.
2. If you have leftovers, store them loosely covered in the refrigerator for up to 2 days.
3. To restore the crust’s delightful texture, simply warm individual slices in a 325°F (160°C) oven for 5 to 8 minutes before serving with a dollop of crème fraîche, mascarpone, or vanilla ice cream!
A Thought Among Flavours
Everything in cooking is about the balance between sweet and sour.
— Bobby Flay
Have you tried making this French Plum Tart? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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