Plum Tart

Ingredients

• 95 g T55 Flour (for the dough base)
• 95 g T45 Flour (for the dough base, gives more lightness)
• 75 g Cold butter (for the dough base, cut into cubes)
• 75 g Cold butter (for laminating, to be formed into a block)
• 5 g Salt (fine salt)
• 75 ml Water (cold water)
• 1 c. à café White vinegar (about 5 ml)
• 350 g Dry lentils (or rice) (for weighting during blind baking)
• 70 g Softened butter (for the almond cream)
• 70 g Granulated sugar
• 2 pcs Eggs (at room temperature)
• 70 g Almond powder
• 7 g Cornstarch (Maizena)
• 5 pcs Red plums (large fruit, about 500 g, pitted and quartered)
• 30 ml Neutral glaze (pastry glaze) (to glaze the fruit)
• 10 g Powdered sugar (for finishing)

Instructions

1. Prepare the dough base

   In the mixer bowl, add the two flours, the 75 g cold butter in large cubes, and the salt. Mix on low speed with the paddle until a sandy texture forms.

   Time: PT5M

2. Incorporate the vinegar water

   Mix the cold water with the white vinegar, then add it gradually to the mixture while beating until the dough comes together without being over‑worked.

   Time: PT3M

3. Rest the dough base

   Form a ball, flatten it slightly, wrap in plastic film and refrigerate for 30 minutes.

   Time: PT30M

4. Prepare the laminating butter

   While the dough rests, shape the remaining 75 g butter into a rectangle between two sheets of parchment paper, refrigerate for 10 minutes to firm.

   Time: PT15M

5. First double turn (laminating)

   On a floured work surface, roll the dough into a rectangle, place the butter block over the lower two‑thirds, fold the top third over, then fold the remaining third over the whole. Turn a quarter turn, roll out again and fold in the same way (double turn).

   Time: PT15M

6. Chill

   Wrap the dough in plastic film and refrigerate for 30 minutes.

   Time: PT30M

7. Second double turn

   Repeat the laminating operation a second time to achieve a second double turn.

   Time: PT15M

8. Final chill

   Return the dough to the refrigerator for 30 minutes before using.

   Time: PT30M

9. Line the tin and dock the base

   Roll the dough to 2‑3 mm, place it in a fluted‑edge tart tin, trim excess, dock the base with a fork, lay a sheet of parchment paper and distribute the lentils as weights.

   Time: PT10M

10. Blind baking

    Bake the tart shell at 180°C for 15 minutes to pre‑cook.

    Time: PT15M

    Temperature: 180°C

11. Cool the pre‑baked shell

    Remove the tart shell from the oven, let cool at room temperature for 15 minutes before removing the parchment and lentils.

    Time: PT15M

12. Prepare the almond cream

    In the mixer bowl, cream the softened butter with the sugar, add the beaten eggs, then fold in the almond powder and cornstarch. Mix until a smooth cream forms.

    Time: PT10M

13. Spread the almond cream

    Pour the cream over the pre‑baked tart shell and spread evenly with a spatula.

    Time: PT2M

14. Arrange the plums

    Wash, pit and cut the plums into large quarters, arrange them on the cream, pressing slightly.

    Time: PT5M

15. Final bake

    Bake the tart at 180°C for 45 minutes, until the almond cream is golden and the centre is still slightly trembling.

    Time: PT45M

    Temperature: 180°C

16. Cool the tart

    Let the tart cool at room temperature for 30 minutes before unmolding.

    Time: PT30M

17. Finishing – glaze and powdered sugar

    Generously brush the plums with the neutral glaze using a brush, then dust with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

5 g

Carbohydrates

58 g

Fat

43 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of T55 Flour: all‑purpose flour
• Instead of T45 Flour: all‑purpose flour
• Instead of Cold butter: vegetable margarine (for a lactose‑free version)
• Instead of Cold butter: vegetable margarine
• Instead of White vinegar: lemon juice
• Instead of Dry lentils (or rice): rice, chickpeas
• Instead of Softened butter: vegetable margarine
• Instead of Granulated sugar: cane sugar
• Instead of Eggs: apple sauce puree (for egg‑free version)
• Instead of Almond powder: homemade almond flour
• Instead of Cornstarch (Maizena): potato starch
• Instead of Red plums: peaches, pears
• Instead of Neutral glaze (pastry glaze): lightly diluted jam

Equipment Needed

• Electric mixer with flat whisk
• Stainless steel bowl
• Rolling pin
• Plastic wrap
• Parchment paper
• Baking weights (lentils, beans)
• Fluted‑edge tart tin (or removable‑bottom)
• Oven
• Kitchen brush
• Chef's knife
• Cutting board
• Silicone spatula

Critical Steps — Do Not Skip

• Keep the butter very cold during laminating
• Observe the refrigeration resting times
• Blind bake the tart shell to prevent puffing
• Do not over‑mix the almond cream after adding the eggs
• Final bake until a nice colour without burning

Chef Tips from the Video

• Use European‑quality butter for more flavor
• Add a pinch of almond extract to the cream for extra aroma
• Lightly sprinkle toasted almond powder before baking for a crunchy texture

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 2‑3 days.

Freezer: Wrap the tart tightly (plastic + aluminum foil) and freeze for up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the puff pastry 1 day ahead and keep it refrigerated or frozen
• The almond cream can be made 2 hours ahead and kept chilled
• The pre‑baked tart shell keeps for 24 hours in the refrigerator, covered with plastic wrap