Rustic plum tart

Rustic plum tart

The only thing that makes back to school enjoyable for me is that it comes with the arrival of delicious fruit. Muscat grapes, figs and plums are my treat.
Before preparing a greengage jam, I couldn’t resist the urge to make a pie. It is always so pleasant to taste. I flavored my dough with hazelnut, and just put my fruits on it with a little more hazelnut powder. Nothing more. The plums, whether queens-claudes like here or mirabelle plums, are already quite sweet.
And to keep it simple, I chose to make a rustic pie. No need for a mold and the result is always very pleasant.


Rustic plum pie:

110g butter
50g icing sugar
1 pinch of salt
25g hazelnut powder
1 egg
185g flour
600 g of queen claudes (or Mirabelle plums)
1 tbsp hazelnut powder

Prepare the dough.
In a salad bowl, put the soft butter, sugar, salt and hazelnut powder. To mix together.
Add the egg. To mix together.
Add the flour, and mix without insisting too much.

Spread the dough on a baking sheet, then put it in the fridge for at least 2 hours.

Cut and pit the plums.

Preheat the oven to 180°C.

Take the dough out of the fridge and cover it with hazelnut powder, leaving 4/5 cm all around.
Arrange the plums nicely on top.

Fold the edges of the dough over the fruit.
Bake for approximately 25 minutes. The dough should be golden.

Let cool before serving.

Rustic plum tart

To finish: the hazelnut powder placed under the fruit absorbs the excess juice during cooking.


I find it unnecessary to add sugar, but if you feel like it sprinkle a little brown sugar before baking.

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