Patty Saveurs

Mirabelle plum tart with almond cream, so delicious!

It’s mirabelle plum season again and I decided to make a tart using these little plums as we really like them. In general, I always add a layer of hazelnut meal at the bottom of my plum tarts to absorb all the juice they release while baking and to avoid getting my puff pastry too soggy.

Classic Plum (mirabelle) tart with hazelnuts, delicious!

A simple fruit tart is always delicious, and plums are a good alternative to apple or pear… At my supermarket, I find them frozen, halved and pitted, ready to use. Isn’t that swell?

If you are using frozen plums, I would advise to let them thaw completely, or else they would release too much water in addition to their juice. Also, it is better to sprinkle your pastry dough with a little flour, and personally I like to add hazelnut flour to absorb the fruit juice.

Simple but loaded plum pie recipe or plum tart recipe, so delicious!

I went to my grocer for my usual shopping and found these awesome plums, the variety with purplish/black skin and green flesh, they were just at the right maturity for me, means not too soft, not overripe, so I bought 42.32 oz. (2.64 lbs. or 1.2 kilos) to fill my 9 inches Ø (23 cm Ø) pie pan…!

Simple but loaded red plum pie recipe or plum tart recipe, so delicious!

I went (again...) to my grocer for my usual shopping and found these awesome red plums, the variety with red skin and red flesh, they were just at the right maturity for me, means not too soft, not overripe, so I bought 42.32 oz. (2.64 lbs. or 1.2 kilos) to fill my 9 inches Ø (23 cm Ø) pie pan…!