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Le Chaudron recipe
Tarte aux prunes
Plum tart
⏱ 50 minServes 8Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1pie crust (250 g / 9 oz)
800 g (28 oz)plums, pitted
80 g (3 oz)sugar
2 tbspalmond flour
30 g (1 oz)butter
1 teaspoonground cinnamon
- 1 pie crust (250 g / 9 oz)
- 800 g (28 oz) plums, pitted
- 80 g (3 oz) sugar
- 2 tbsp almond flour
- 30 g (1 oz) butter
- 1 teaspoon ground cinnamon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the pan with the pastry, prick with a fork and sprinkle with almond flour.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Halve the plums and arrange cut side up in a tight rosette.
- Sprinkle with sugar and cinnamon and dot with butter.
- Bake at 180°C (350°F) for 40 minutes until the plums are soft and the crust golden.
- The crust should be crisp and browned all around.
- Let cool slightly and serve, perhaps with vanilla ice cream.
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