The plum tart is a classic summer and late summer dessert from Eastern France, especially Alsace and Lorraine where damson plums reign. Simple and rustic, it highlights a barely sweet seasonal fruit, whose acidity balances out during baking. The key step is to protect the dough from the fruit juice with an absorbent layer to keep a crisp base, then finish with a shiny glaze and some almonds.
The key is to protect the dough from the fruit juice with a thin layer of almond powder, then finish with an apricot glaze and some sliced almonds for shine and crunch.
The detailed quantities and steps are provided in the recipe sheet on this page.
