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Recipe · Alsace
Tarte alsacienne aux quetsches
Alsatian Italian-plum tart
⏱ 55 minServes 8Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sheet of all-butter shortcrust pastry
1 kg (2.2 lb)fresh Italian prune plums
100 g (3½ oz)superfine sugar
50 g (2 oz)almond flour
1 tspground cinnamon
30 g (1 oz)unsalted butter, in small pieces- 1 tbsppowdered sugarto finish
- 1 sheet of all-butter shortcrust pastry
- 1 kg (2.2 lb) fresh Italian prune plums
- 100 g (3½ oz) superfine sugar
- 50 g (2 oz) almond flour
- 1 tsp ground cinnamon
- 30 g (1 oz) unsalted butter, in small pieces
- 1 tbsp powdered sugar to finish
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 tart pan with the pastry and prick the bottom with a fork so it doesn’t puff up.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Sprinkle the almond flour over the crust to soak up the plum juices.
- Wash the plums, split them in half and remove the pits.
- Arrange the halves cut side up, tightly packed in concentric circles.
- Sprinkle generously with the sugar mixed with cinnamon.
- Dot with the butter and bake for 45 minutes at 180 °C (350 °F) fan.
- It’s ready when the plums are soft and caramelized. Dust with powdered sugar while warm.
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