Traditional recipes

Marie's plum tart recipe

Marie's plum tart recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Plum tart

This tart comes from my cousin Marie. I love plums - although you can make this recipe with other fruits, it's best with plums.

9 people made this

IngredientsServes: 8

  • 1 sheet all-butter shortcrust pastry
  • 5 tablespoons semolina
  • 500g plums, halved and stones removed
  • 100g dark brown soft sugar

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Preheat the oven to 180 C / Gas 4. Roll out the shortcrust pastry and line a tart tin with the pastry.
  2. Bake the pastry case in the preheated oven for 15 minutes. Remove from the oven.
  3. Sprinkle the semolina evenly into the pastry case. Place the plum halves in a circular pattern to fill the base, and sprinkle with the dark brown soft sugar.
  4. Return the tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

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Reviews & ratingsAverage global rating:(1)

Pear and Almond Frangipane Tart

One of my very favorite things about autumn, when it’s grey and blustery outside, fallen leaves skirling about rain-dampened streets: being safe and cozy indoors, with something baking in the oven, filling the place with warmth and the scent of spices and the promise of comfort food to provide a balm against the chill. It was just such a dismal rainy day yesterday, with the prospect of wet feet enough to keep me indoors, providing the perfect opportunity to make this tart I’ve had my eye on since I picked up some luscious-looking Anjous at the market.

This is a classic French tart: marvelously simple to make despite its deceptively complicated appearance, and a perfect showcase of its ingredients: pears, almonds, butter, sugar. The pears are poached in a sugar syrup laced with cinnamon sticks, lemon zest, and vanilla bean – the resulting fragrance is intoxicating and leaves you with some succulent pears to place in a frangipane-lined tart shell of pâte sablée.

Frangipane is nothing more than an almond cream that is baked, unlike pastry cream, but that description barely captures the marvelousness of this filling. In the oven, it turns into a glorious, puffy, golden cloud enveloping the fruit. Think of it as the cold-weather version of those summer fruit tarts with fresh berries on top of a layer of vanilla pastry cream. Here, the fruit is cushioned inside a rich, custardy, nutty filling – warm, sweet, and utterly satisfying. I first made frangipane in pastry school – we did a version with plums, and if the sight of 13 golden brown, fragrant tarts lined on a table does not make your mouth water, I don’t know what would! Frangipane is classically made with almonds, although you could make it with any nut – hazelnut and pistachio versions are popular – and of course, a multitude of fruits will find a happy home in this filling.

I should also mention that I have had a fondness for the word "frangipane" ever since I read about an imaginary Cafe Frangipane in wordsmith sui generis Karen Elizabeth Gordon’s Paris Out of Hand, a wildly imaginative and surrealistic romp through a Paris cobbled from her memories and imagination. If you are a fan of the absurdist dadaism of Max Ernst and Marcel Duchamp, or if you are a lover of clever wordplay (a entry for an imaginary Hôtel de Echecs is described as a haven for chess players and losers, the word "echecs" in French meaning both "chess" and "failure"), or if you just want to be able to say "I am one thirsty angel" (Je suis un ange vachement assoiffé) you should take a look at this unusual, intoxicating book.

My version of this pear tart is taken from Dorie Greenspan’s Baking: From My Home to Yours, which seems to be to have been enthusiastically received by numerous bloggers, myself included. What I like about her recipe is that her pâte sablée can be made in a flash and requires no rolling out – you can simply press into the tart tin and freeze for half an hour before baking. That means it is quite possible to make this tart in one day – almost on a whim! Although her poaching syrup is made of sugar and water with a bit of lemon, you can easily embellish this, as I did, with vanilla, cinnamon sticks, cloves, even peppercorns, to give your pears more of a kick. Plus, the leftover syrup can be used again – poached pears on their own make a lovely dessert – or perhaps as a base for some fancy cocktail?

I also used this opportunity to make the pâte sablée in my brand-spanking new Cuisinart 7-cup food processor – picked up on sale thanks to a great friend. My previous food processor being of the meager two-cup variety, which was capable of grinding a handful of nuts but not good for much else, I find myself delighted to report that making dough in a food processor is a breeze. Especially for dough recipes that require cutting in cold butter, I find the food processor much more efficient than a stand mixer. It’s also much prettier than my old processor – even though we’re desperately short of counter space at this point, I like seeing it all shiny and sparkly, standing at attention in its spot of honor.

A slice of this pear and almond frangipane tart makes for a cozy bite as darkness falls outside and you can watch the lights go on in windows all around. If I look across the bay, I can see the last rays of the setting sun reflecting off the homes in the Oakland hills, fiery jewels scattered across the green sweep of hillside, mirroring the stars just emerging in the sky above.

Pear and Almond Frangipane Tart

adapted from Dorie Greenspan’s Baking: From My Home to Yours

1/2 cup confectioner’s sugar

9 tablespoon butter, very cold, cut into small pieces

3 ripe medium pears (I used Anjou) – you only need 2 pears but I suggest having an extra one just in case you mess up a pear


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Technique: How to handle a tart crust without a rolling pin

I always considered myself a pie and tart crust expert. I’ve been pumping out pies for years and have two favorite tarts, in addition to the lemon meringue we’re making this week, in my repertoire (a plum and a chocolate pecan—both of which will be yours one day). When we studied pâte brisée and pâte sucrée (savory and sweet crusts) at Tante Marie’s, I was ready to shine. Let’s just say that shine I did not, and I left school feeling like I still had my work cut out for me.

Then I learned a great technique for handling pâte sucrée (pronounced POT sue-KRAY) when I worked at Boulette’s Larder. I angled to get the crust recipe itself, but that was not to be. More on that tomorrow. The technique, however, is all ours, and we have a crust recipe that is darn good anyway.

Pâte sucrée is a buttery tart dough that contains sugar. Ours also includes almonds and an egg. The ingredients that make the crust so cookie-like and delicious also make the dough difficult to roll out, so we find a way around rolling by instead pushing the chilled dough in small pieces into a parchment-lined, removable bottom tart pan. Anyone who has ever avoided making tarts because of the rolling process will find this method welcomes them to a whole new world of tart-making.

After the dough just barely comes together in a ball in the food processor or in a bowl by hand, it is shaped into a square about an inch thick, wrapped in plastic and refrigerated. Standard practice. Once fully chilled, the dough is cut in slices with a sharp chef’s knife. Far from standard practice. Then to form the bottom of the crust, the slices are pushed together like puzzle pieces into into the bottom of the tart pan, being sure all crevices are completely filled. The dough can be flattened nicely by pushing it down with the flat bottom of a broad glass.

The slices make a real difference when shaping the sides of the crust. One of the most challenging aspects of a push-in crust is getting the sides even. Simply lay the slices around the edge of the tart right up close to one another, then push all seams together so that the dough is completely seamless and tucked right up into the fluted edge.

The crust is chilled again to let the gluten relax and to help the tart hold its shape when baked (not unlike our cut-out sugar cookies). Once it’s baked, the crust has puffed up a bit. Use the edge of a glass to flatten the dough all the way around the inside edge of the tart.

To remove the outer ring of the tart pan, set it over a jar and gently loosen the outer ring. The ring will fall to the counter and you can simply walk away with the tart. If you do all of this just with your two hands and no jar, you’ll end up with a tart ring hanging off your arm like a big bracelet.

Whew! We did it! I promise this is all worth it! Now we’re ready for tomorrow, when we’ll make a dessert that will knock your socks off: Lemon meringue tart extraordinaire.

Marie Biscuits Recipe - How to Make Marie Biscuits at Home


  • Unsalted Butter - 30 grams
  • Milk - 1/8 cup 30 ml
  • All Purpose Flour / Maida - 1 1/4 cup 150 grams
  • Salt a pinch
  • Sugar - 1/4 cup 50 grams
  • Baking Soda / Cooking Soda - 1/4 tsp



Tried this recipe? Let us know how it was!

1)Take milk in a sauce pan.

4)Heat it and cook till it comes to a boil.

13)Rub it well into the flour

17)Roll it into a thin roti like.

21)Arrange it in a parchment lined tray.

23)Prick it all over using a fork.

26)Remove and cool it down.

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Bacon and Cheddar Toasts, May 2004

This is one of Paul Grimes’ recipes, and that’s a surprise. Paul is a painter who went to France to make art and ended up as an assistant to Simca Beck (Julia Child’s co-author on Mastering the Art of French Cooking). His recipes tend to be classic, French and very beautiful (Paul is, among other things, a superb food stylist). But this one is pure Americana, requiring nothing you can’t purchase in the supermarket. It’s a genuine crowd-pleaser, and I have many friends who insist I make it whenever they come over.

Plum Kuchen…or Peach…or Pear

Note: An equal amount of peaches or pears can be used instead of the plums. Both are wonderful.

1 ¼ cup all purpose flour
½ cup butter (1 stick), cut into pieces
3 tablespoons whipping cream
1 tablespoon brown sugar
½ teaspoon ground ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt

2 tablespoons brown sugar

4 large plums, cored, sliced into 6 wedges each
¾ cup sugar
1/3 cup whipping cream
¼ cup all purpose flour
3 egg yolks
1 teaspoon lemon juice
1 teaspoon vanilla

2 tablespoon melted butter for brushing inside of tart pan

1. Preheat the oven to 375 degrees F.

2. Cover the outside of a 9-inch tart pan (with removable bottom) with foil. Place in the freezer for 30 minutes. Remove from freezer and brush the inside with melted butter. Return to freezer.

3. Place the flour, butter, cream, 1 tablespoon brown sugar, spices and salt in bowl of food processor. Process until it resembles course meal, about 30 seconds.

4. Transfer ½ cup of this mixture to a separate bowl and stir in the additional 2 tablespoons of brown sugar. Set aside.

5. Press the remaining dough mixture into the bottom and sides of tart pan. This may take a little bit of time, but persevere. Bake in the center of 375 degree oven for 20 minutes or until lightly browned.

6. Remove tart shell from oven and reduce temperature to 350 degrees F.

7. Prepare filling: Using steel blade in processor, combine sugar, cream, flour, yolks, lemon juice and vanilla. Process for 30 seconds, stopping once to scrape down sides of bowl. Pour into baked crust.

8. Arrange sliced fruit on top of filling in a pattern. Sprinkle with reserved crumb mixture.

9. Place on a cookie sheet and bake at 350 degrees until custard is set, 40-50 minutes. Allow to stand until warm before removing from pan.

10. Serve warm or at room temperature. If desired, garnish with whipped cream and fresh mint.

Poppy Seed and Nut Roll (Makovník a Orechovník)

Once you have your dough ready, it’s quite easy to turn it onto the Slovak delicacies, the poppy and walnut rolls, makovník and orechovník. Or at least my grandma made it look really easy. These two pastries are identical to each other, except that they have different filling.

Start off by making the filling. For the poppy seed roll, you will need ground poppies (mletý mak). For this, you will need a poppy seed grinder (mlynček na mak). These work by pushing the poppies between a housing a spinning plate. You can find these online, so that’s probably the best place to start. Or, you can skip all these steps, and use the poppy seed cake filling found in the baking section. I personally don’t like it much, because I think it tastes more like corn syrup than poppies. We used 100g of poppies. This was not quiet sufficient, as you will see in the final product below. So err on the liberal side. You can never have too much of the good thing, right?

Add sugar (cukor) to taste and also few drops of milk (mlieko). You want the filling to have the consistency of thick sauce. My grandma also put it on the stove for few minutes to warm up.

The nut filling is made exactly the same way, except that you use ground walnuts (mleté orechy). Again, add sugar to taste and a bit of milk. Heat up the mixture on the stove.

Run over the dough few times with a rolling pin, and then use your hands to flatten it out some more. See the recipe for tvaroznik for photos of this step. Then top it with the filling. My grandma started off with the nut roll, orechovník. Lightly grease the top with oil.

Then grab one end of the dough “pancake” and roll it into a tube. Place it onto a greased baking pan, the rolled part to the bottom (the opposite of what is shown in the right photo, we flipped it before baking). I am using my finger here to give you an idea of scale.

Makovník (the poppy seed roll) is the made the same way, except you use the poppy seed filling.

Then lightly grease the top of each roll with a baking brush. Then set aside for few minutes to let rise.

My grandma’s cottage has only a wood burning stove. I found this really neat – cooking doesn’t get whole lot more traditional than this! Here is my grandma’s friend Paľo putting bit more wood in the stove. But for more modern kitchens, you want to heat up your stove pretty high, 400-425F. Bake the rolls for not even 30 minutes, turning around halfway. They are ready when the outside turns golden brown. You can reduce the heat once they start turning yellow. After you take them out, brush the tops with oil. This will soften the crust.

And there you have it. My grandma made it look so easy. As you can tell, the poppy seed roll is little skimpy on the filling. As I mentioned above, we didn’t make enough of it. These rolls are delicious with a cup of tea or coffee.

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Marie's plum tart recipe - Recipes

Monique, your world is so sweet. The grand babies and family time, and the tarts look delicious. The icing roses are gorgeous and I am going to try your carrot cake. I am forever searching for one that is moist.

This one is:)
Yesterday I emailed one of my daughters before the party to tell her about your new baby's name:)
Penny Lane♥

Wow you were a busy bee! I just made the paddington Bears for dessert and everyone got those. As you know I had problems too with the icing and the pastry bag. It was coming out the tip and the top of the bag. The carrot cake sounds great. I love carrot cake with a good cream cheese frosting. Maybe I'll do that for easter. Sounds like you had a wonderful time with the family. Well worth staying up late.

It was fun having you do the bears first..I should have known the icing I picked was too thick..then I softened it and it poured out..The kitchen was a MESS.
Yes forgot to say chop the nuts:) You can even leave them out..sometimes I enjoy coconut in a carrot cake ..and zest of lime in the icing w/ maple syrup:)

Oh Monique . I can't tell you how I look forward to your posts. You are so delightful, entertaining and talented. Je t'aime.
diane @ thoughts & shots

You say the nicest things Dianex

Ummm.. The muffin top comment - lol!

Oh my goodness, I love the way the Lord works things out. I invited two couples over for dinner on Friday and it's one of the lady's birthday and she says she loves Carrot Cake!! How cool is that. and guess which recipe I'm using?! Yup, you guessed it, yours!! :) I have a question, what exactly is light oil? You must make all events at your house so fun and festive. You drive safely going home in the dark! Have a great week :) -Bev

Hi a canola oil..not olive oil..and chop the nuts..if you don't like nuts you do not need to add them..Do the toothpick test.
It is tried and true..How nice you are having friends over..
You too have a great week!

I would do the same and scrape the cream cheese frosting! What beautiful pastries, cakes and cupcakes. It must always be a bakery shop at your house.
What fun clues - China huh. How adorable.
Sounds like a wonderful time at your house!

Every time I have seen your Disney pics..(I know it's a different one..)I have been reminded of our trip with the girls..Now it is Noah's turn:)
It is so nice when we are all together..
Like you..but different. )

What a wonderful Valentines Celebration you have had! Your cake looks just gorgeous, bad lighting or not! Your photos are always gorgeous. I hope that J enjoyed his tarts. I must make that cake. It sounds positively wonderful, and I am smiling at the thought of the boys and their music, the card clues, the Valentine Surprise. It's all just wonderful! xoxo could market those tarts♥
Your recipes are always just perfect.
Thank you.

So funny, I have almost the exact same carrot cake recipe and I found it about 35 years ago! Yours is much prettier though than mine has ever dreamed of being!

So many new variations..I think the pineapple and cinnamon make it:)Many carrot cakes are dry..Not this one n'est-ce-pas?
It put a dress on because it was a party..and you showed me how to do those roses:)

Sounds like you have the perfect Valentines's Day weekend Monique with lots of music and smiles all around. The Paddington Bear cookies must have been a real hit with the kids. I'm ashamed to say I've never tasted carrot cake, if you can believe that. I would love to try yours some day. Have a lovely week ahead.

Your photos are always so pretty, Monique. Love those tarts and many thanks for the carrot cake recipe. Haven't made one in ages. Your Paddington cupcakes are so cute! Lucky kids. Sounds like you had a lovely combination celebration for Valentine's Day!

Thanks Barbara..I think you would like the tarts.. half the recipe makes 4 4 inchers..not too many :)

I've been checking out carrot cake recipes. had not been satisfied with any I'd seen. Must have been waiting for yours. Seems it has a proven track record!! Thank you. Happy Belated Birthday to Noah! Such a fun celebration!

We enjoyed Disney about this time last year with our grandsons. What memories! Have a wonderful week, Monique. blessings

ps thanks again for the carrot cake recipe AND the tarts. )

I hope this one proves to be the one:) You can plump the raisins too if you want them moister..
You are welcome:)

Firstly Thank you for turning me on to WE WERE LIARS. A completely addictive read.
Love your Paddingtons.
Such a fun post Monique

You can guess who I was thinking about making the and Noah..and Terry .:)

Oh, Nana - you make everything so festive! Carrot cake is our favorite as well, except my lactose-intolerant son can no longer eat the icing (more for ME)! We are digging out from another foot or so of snow, which is, I think the fifth storm we've had in a month. I'm raising the white flag in surrender.

Has this not been an unbelievable winter?
For us a steady snowfall..but bitter temps..and youALL that snow..out east here..and Boston ..oh lala..we will have earned our Spring and Summer..
The icing is good:)

I'm tickled pink to have your carrot cake recipe, Monique. That is one of my favorite cakes. My little great grandson has a Valentine's Day birthday too, but he lives many miles away so we could only celebrate in spirit. I've always thought it was the perfect day for a birthday. And those little almond tarts. don't know whether to make them or the cake first. We are enjoying the warmest February on record (thus far anyway) and all sorts of things are starting to pop up out of the dirt and are forming buds.

Oh my gosh Cathy ..Jacques just went out to shovel ..he came in and has been a long time since I have seen cold like this.
Isn't it euphoric to see things popping out of the ground?
I can just picture your home:)
Thank you..hope you enjoy both recipes:)

Mascarpone Tarts with Plum Sauce

Equipment: ten 2″x3″ bottomless ring molds

1 ¼ pound unsalted butter, room temperature
1 cup powdered sugar
3 small egg yolks
2 ½ tablespoons milk
1 teaspoon salt
5 cups AP flour

1. In a stand mixer with paddle attachment, cream butter and powdered sugar on medium-high until light and smooth.

2. Add egg yolks one at a time. Add milk gradually, stop and scrape down sides.

3. Add the salt and flour gradually on low speed, just until dough forms. Make a 1-inch thick disk, wrap in plastic wrap and chill.

This recipe makes enough dough for 20 tarts. The extra dough can be wrapped in plastic, then aluminum foil and placed on a zip lock freezer bag, and frozen for up to one month.

Cheese Filling
4 each egg yolks
2 each eggs
1 cup sugar
Zest of one lemon
¼ teaspoon cinnamon
¼ teaspoon cardamom
8 ounces cream cheese, room temperature
8 ounces mascarpone

1. In a stand mixer with whip attachment, mix yolks, eggs and sugar on high speed for 5 minutes.

2. Add lemon zest, cinnamon, cardamom, cream cheese and mascarpone. Mix on low speed until smooth. The filling makes enough for 10 tarts.

1. Preheat the oven to 350 degrees F.

2. Line a sheet pan with parchment. Place ten 2”x3” bottomless ring molds on parchment.

3. Sprinkle rolling surface with a little flour. Roll half of chilled dough to 3/8-inch thickness. Cut into 5-6” circles with a small knife. You can use a small plate as a template. Form scraps into a ball, reroll and cut more circles.

4. Line the bottom and sides of each ring mold with a dough circle. Push dough with your finger tips to fit the inside, level with the top of the mold. Pierce the bottom with a fork a few times. Chill until firm. Bake until light golden. Cool.

5. Fill each mold with cheese filling mixture to within ½-inch of top of dough. Bake for 45 minutes.

Plum Sauce
½ cup + 2 tablespoons brandy
½ cup + 2 tablespoons sugar
10 plums, quartered
3 lemons, sliced very thin

1. In a large sauté pan, mix together the brandy and sugar. Bring to a simmer and add the plums and lemon slices. Simmer until soft and syrupy.

Place each tart on a dessert plate. Spoon plum sauce around each tart. Garnish with whipped cream dusted with cinnamon. Mint leaves garnish optional.

It’s too early to be pining for dessert! Love the airy outdoor shot with the foliage and bricks. The recipe sounds so amazing, I would eat this tart al fresco even in the pouring rain (kind of like the cake in MacArthur Park, only thanks to this blog, you’ll still have the recipe).

Gorgeous dessert…I am loving this plum sauce

I love warm plums! I can only imagine mild mascarpone and tart plum sauce. And that ring is such a clever idea.

Great party trick with the ring mold – I use mine for stack beet salads.

And hooray for technology, too. I have about 30 years worth of photos I need to scan and archive.

What a beautiful tart – love the trick with the ring molds – that one I didn’t learn in culinary school!!

Thank you for the great trick with ring molds… and the tart looks amazing.

This looks stunning. I’m sure it tasted even better. I never thought about the difference of preparing food for home versus preparing individual plates for a restaurant. Thank you for sharing your words, your photos and your thoughts. I’m blessed to have you in my day! I hope you have a wonderful week, my friend!

Lynne, this tart looks delicious, what a nice combination of mascarpone and plum. And the picture is awesome, what would we do without the technology that we have today

When do I get to come over for dinner . . . I want to see a master at work. I’ll even be the waiter.