Seasonal Kitchen

Plum Tart

Average: 4 (1 vote)
(1 vote)
Plum Tart
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Health Score:
5,9 / 10
50 min.
ready in 2 h. 5 min.
Ready in

Healthy, because

Even smarter

Just 50 grams of hazelnuts covers your entire daily requirement of vitamin E, a vitamin which helps protect the body's cells against free radical damage.

If you don't have hazelnuts, feel free to use pecans, walnuts or almonds instead.


For the dough
8 ⅘ ounces Pastry flour
6 ounces butter
1 egg
1 pinch salt
5 tablespoons sugar
Pastry flour (for dusting)
butter (for the pan)
Legume (for blind baking)
For the filling
36 ounces fresh Plum
2 tablespoons butter
3 ounces Plum butter
6 ounces ground Hazelnuts
3 ½ ounces Hazelnuts
For the topping
1 Vanilla bean
2 eggs
2 egg yolks
5 tablespoons honey
12 ounces Whipped cream
How healthy are the main ingredients?
PlumsugarhoneyWhipped creameggsalt

Preparation steps


For the dough, quickly knead the flour, chopped butter, egg, salt and sugar into a smooth dough. If necessary, add a little cold water or flour. Form the dough into a ball, wrap in plastic and chill for about 30 minutes.


Preheat the oven to 350°F.


Roll out the dough on a floured surface until slightly larger than the tart tin. Grease the tart tin with butter and line with the dough, forming an edge. Pierce the dough several times with a fork. Cover the dough with parchment paper and dried beans. Bake for about 15 minutes. 


For the filling, rinse the plums, halve, remove the pits and place in a buttered baking dish. Bake for 5-7 minutes.


Remove the crust from the oven, slide the parchment paper and beans off and cool slightly. Brush the crust with the plum butter, sprinkle with the ground nuts and top with the plums. Coarsely chop the hazelnuts and sprinkle over the plums.


For the topping, slit the vanilla pod lengthwise and scrape out the seeds. Beat the eggs, egg yolks, honey, vanilla seeds and cream in a bowl. Pour over the plums and shake the tin gently, spreading the cream evenly. Bake for about 30 minutes. Remove, let cool and serve.