Homemade Mini Plum Tart

Name: Homemade Mini Plum Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: France
Ingredients: 230 g of pie dough (one roll); 10 g of butter (softened); 400 g of plums (pitted and cut into wedges); 60 g of sugar; 30 g of almond flour; 1 tsp of cinnamon (ground); 1 eggs (beaten)

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A delicious mini plum tartlet, perfect for a fruity dessert or an indulgent snack. Easy to make with a crisp crust and a juicy filling.

Total time: 45 min
Prep: 20 min
Cook: 25 min
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Ingredients 7

servings

Estimated cost €5.00

Base

8 oz pie doughone roll
2 tsp buttersoftened

For the filling

2 ½ cups plumspitted and cut into wedges
⅓ cup sugar
⅓ cup almond flour
1 tsp cinnamongroundoptional

For the egg wash

1 eggsbeaten

Equipment

Whisk
Oven
Moldtartlet

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F. Grease the tartlet pans with the butter.

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Unroll the pie dough and cut out 4 circles the size of your pans. Line the pans with the dough circles.

Prick the dough base with a fork.

In a mixing bowl, combine the cut plums with the sugar, almond flour and a pinch of salt. Add the cinnamon if you like.

Divide the plum filling among the tartlet shells.

Brush the edges of the dough with the beaten egg for a golden glaze.

Bake for , or until the dough is golden and the plums are jammy.

Let cool slightly before unmolding and serving.

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Goes well with

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To drink

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Nutrition facts

per serving · estimate

368kcal

Protein6 g7%
Carbs51 g56%
Fat15 g37%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a more pronounced flavor, add a star anise to the plum filling before baking. Serve warm with a scoop of vanilla ice cream.

Freezing : Can you freeze this recipe?

Yes

Works very well, baked, up to 2 months in an airtight container or freezer bags.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container at room temperature or chilled.

Making ahead : Can you make it the day before?

Yes

The pie dough and the filling (cut plums, egg/almond mixture) can be made the day before, to be assembled before baking.

Reheating : How do you reheat it?

Oven at 150°C for 10-15 minutes to regain crispness. Microwave not recommended (softens the dough).

Variations

Add the cinnamon if you like.
Brush the edges of the dough with beaten egg for a golden glaze.
Let cool slightly before unmolding.

Mistakes to avoid

Forgetting to prick the dough base.
Taking the tartlets out before the plums are jammy.
Unmolding too quickly: let cool slightly.

Frequently asked questions

How do you prepare the tartlet shells?

Grease the pans with the butter, unroll the pie dough and cut out 4 circles the size of your pans, line the pans with them, then prick the dough base with a fork.

How do you make the plum filling?

In a mixing bowl, combine the pitted plums cut into wedges with the sugar, almond flour and a pinch of salt, and add the cinnamon if you like.

How long do you bake the mini tarts?

Divide the filling, brush the dough edges with beaten egg and bake for 25 minutes at 180 °C, until the dough is golden and the plums are jammy.

What is the almond flour for?

Mixed with the plums, the almond flour absorbs some of the fruit juices during baking, which limits moisture on the dough base and flavors the filling.