Julie Andrieu’s irresistible tart: one of her must-have recipes

Plums and almonds find a perfect balance in this tart shared by food writer Julie Andrieu on Instagram. Crisp edges, a creamy almond base and juicy slices of plum make it ideal for the shift from summer to autumn. Bake it while plums are still at their peak.

Ingredients for a rustic plum-and-almond tart (what you need)

• For the pastry:

  • 180 g all-purpose wheat flour (T55)
  • 50 g buckwheat flour
  • 120 g salted butter, cold and cubed
  • 30 g almond powder
  • 80 g powdered sugar
  • 45 g beaten egg (about one small egg)

• For the filling:

  • 300 g greengage plums (reines-claudes)
  • 200 g damson plums (quetsches)
  • 90 g whole almonds
  • 80 g granulated sugar
  • 1 egg
  • 80 g butter, softened
  • 1 drop vanilla extract
  • A handful of pecan halves or mixed nuts (almonds, hazelnuts, pistachios)
  • A light drizzle of honey
  • Powdered sugar for finishing

Step-by-step: build the tart dough and almond cream

1. Put the flours, salt and almond powder into a food processor bowl.
2. Add the cubed butter and powdered sugar. Pulse until the mixture resembles coarse crumbs.
3. Pour in the beaten egg and pulse again until a uniform dough forms.
4. Shape the dough into a disk, wrap in plastic, and chill about 2 hours.
5. Make the almond cream: grind the whole almonds finely in the processor.
6. Transfer to a bowl, add sugar, the egg, softened butter and vanilla. Mix until smooth.
7. Cover the almond cream and refrigerate 2–3 hours to firm up the flavor.

How to shape, assemble and bake the plum tart

1. Remove the chilled dough from the fridge 30 minutes before rolling so it softens slightly.
2. Place the disk between two pieces of parchment paper and roll to fit a tart pan.
3. Line the pan with the pastry, trim the edges and freeze 10 minutes to stabilize the shell.
4. Preheat the oven to 160 °C (320 °F), static setting.
5. Blind-bake the frozen shell about 25 minutes until set and lightly golden.
6. Meanwhile, pit and quarter the plums, then cut each quarter into smaller wedges.
7. Spread the chilled almond cream over the prebaked crust in an even layer.
8. Arrange plum pieces on top: place greengages around the edge and damsons toward the center.
9. Tuck pecan halves or other nuts between the fruit and drizzle a little honey over everything.
10. Increase oven to 190 °C (375 °F), fan-assisted, and bake about 30 minutes until the fruit softens and the cream is set.
11. Let the tart cool slightly, unmold, then dust with powdered sugar and serve warm.

Flavor swaps, flour options and kitchen tips from Julie

Plums of many varieties work well: red plums, damsons, greengages. When plums are out of season, swap in pears.

Nut creams and alternatives

• Replace almond cream with pistachio or hazelnut cream for a different aroma.
• For a neutral dough, use only wheat flour. To add character, mix in buckwheat, rye, or even quinoa flour.

Practical baking tips

• Use powdered sugar in the pastry. Its fine texture helps the dough bind better and keeps a tender crumb.
• Roll the pastry between parchment sheets. It prevents extra flour and keeps the dough balanced.
• Chill, then freeze the lined tart for 10 minutes. This helps the crust keep its shape during baking.
• Arrange fruit neatly for even cooking and an attractive finish.
• Drizzle honey toward the end of baking or just after to add shine and depth.

Similar Posts:

• Luscious Lemon Meringue Pie: Master the Perfect Citrus Dessert!
• Pear almond tart ready in 15 minutes: guests beg for the recipe
• Discover Leckerlis: The Ultimate Guide to Switzerland’s Traditional Treats!
• Apple and hazelnut tart everyone loves: rustic, delicious and done in minutes
• Top Chef’s Secret: Make a Quick Tart Base in Just Minutes!

Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.