Plum tart

Plum tart

A delicious tart to celebrate Jeûne Federal. By Christophe Loeffel.



    1. Step 1

    2. Step 2

      Mix the flour and the butter with your hands. Once the mixture is a sandy texture add the egg, then salt and sugar. Once the dough is homogeneous, put it into the refrigerator. Add a little water if dry.
    3. Step 3

      Roll out the dough to 3 mm thickness and chill. Form the tart and place it in the freezer.  
    4. Step 4

      Prick the bottom of the pie with a fork. Sprinkle some almond powder. Add prunes. Sprinkle with sugar and cinnamon. 
    5. Step 5

      Bake at 170° C for about 25 minutes in a ventilated oven. Remove the tart and unmould while still warm.
    6. Step 6

      Caramelized prunes
    7. Step 7

      Cut the prunes, fry them and flame them with prune alcohol.
    8. Step 8

      Double cream whipped cream
    9. Step 9

      Whip the cream with the double cream, sugar and cinnamon until you get a nice whipped cream, not too firm. Put in a piping bag and fill the tart.  
    10. Step 10

      Finish with pieces of raw plums. Decorate with flowers and mountain herbs