This recipe can be made with all kinds of plums (mirabelle, purple, red, Victoria) or stone fruits (apricots, peaches, cherries). The quantity of sugar needed will vary according to the acidity of the fruits. The more acid the fruit has the more sugar your tart will need.
- Yield: 10 Servings (28cm tart)
- Preparation Time: 40 Minutes
- 500 g sweet shortcrust pastry
- 5 g baking powder
- 70 g greengages
- 90 g caster sugar, to taste
- 1 egg yolk
- Make the shortcrust pastry following the method on page 6, mixing the baking powder with the flour. Rest in the fridge for 1 hour.
- Wash, cut in half and stone the greengages.
- Roll out the pastry to 4mm and use to line the tart tin.
- Sprinkle 60g of the caster sugar onto the pastry, fill the tart with the halved greengages (cut side up). Brush with a thin layer of egg yolk and sprinkle another 30g of caster sugar over the top.
- Bake the tart for 40–45 minutes, then cover it up with foil to protect the fruits and finish off the baking for another 20–25 minutes. Remove the foil and cool the tart in the tin.