Tarte aux Quetsches et Crème de Noix

Yes, it’s another plum tart! Okay, actually it’s another pluot tart. I’ve always been kind of ambivalent about plums, but I’m enjoying the pluots. I might like plums in a baked dessert, though, and I couldn’t resist getting a couple pounds of prune plums yesterday to play with next. But first, I wanted to try Clothilde‘s plum tart with nut cream.

A slice of pluot tart with almond cream

A slice of pluot tart with almond cream


Once again, I’m not quite following the recipe, but fortunately Clothilde allows options. Here’s what I did.

Pluot Tart with Almond Cream
1 recipe pâte sablée from Mastering the Art of French Cooking
1 egg
2 T sugar
3 T sour cream
1 tsp kirsch
135 g almond meal
2 lb pluots

Spread the pâte sablée in a 9-inch tart pan. Weight the dough and let it chill in the freezer while the oven preheats to 375℉. Bake the shell for 20 minutes, remove the weights, and bake the shell for another 5 minutes or so until it’s just beginning to brown. Turn down the oven to 350℉. Set the shell on a rack to cool.

While the shell is cooling, beat the egg with a wire whip, then beat in the sugar. Beat in the sour cream and kirsch. Stir in the almond meal. Set the almond cream aside. Cut the pluots into quarters. (Clothilde cut her plums in half, but I couldn’t get the pluot halves off their stones, so I had to cut them into quarters.)

Remove the tart shell from the pan and put it on a baking sheet. Spoon the almond cream into the shell and smooth it all over the bottom and up the sides.

Tart shell with almond cream

Tart shell with almond cream


Arrange the pluot slices cut-side up over the almond cream.
Tart ready for the oven

Tart ready for the oven


Bake the tart for 30 minutes.
The baked tart

The baked tart


Let the tart cool for another 30 minutes or so, then dig in. Store the leftovers, if any, in the refrigerator.

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