Just to give you a little history…

Oval-shaped, with rich red and purple-tinged skin contrasting with an indulgent yellow flesh when ripe, the damson plum is known as the Alsace plum, and tends to ripen in early September. Simultaneously sweet and acidic, it makes exquisite compotes, but Alsace locals' favourite way to enjoy it is in a tart.

Practical info

Difficulty

Easy

Preparation time

• 30 min. of preparation
• 4 hours to chill the pastry in the fridge
• 45 min. for cooking

Ingredients

For a 28cm diameter mould

Filling:

• 1kg damson plums

Pastry:

• 130g butter
• 250g sieved plain flour (pastry flour if you can get it)
• 5g salt
• 5g caster sugar
• 1 egg yolk
• 50g milk

Crème patissière:

• 100g caster sugar
• 30g sieved plain flour (pastry flour if you can get it)
• 4 eggs
• 100g cream (liquid)
• 300g whole milk

• A few grams of cinnamon (ground)

Method

Step 1:
Using your hands, mix the butter together with the flour, salt and sugar until you get a sandy mixture.
Next, add the egg yolk and milk, until you get a smooth dough.
Then, wrap the dough in clingfilm and chill in the fridge for 2 hours.
 
Step 2:
Mix the dry ingredients, the sugar and flour, together using a whisk.
Add the eggs and mix well.
Then, add the cream and milk, and mix again.
Chill in the fridge for approximately 2 hours.
  
Step 3:
Grease the tart mould and press the pastry in until its around 3mm thick.
Prick the dough with a fork, then chill for around 30 minutes.
Wash the damson plums and remove the stones, then cut the plums in half.
Place them evenly on the dough.

Gently pour over the crème patissière.

Cooking

Cook in the oven at 180°C for 45 minutes. Leave to cool, then sprinkle over the cinnamon.

Our serving tips

This damson plum tart is excellent served on a mild September afternoon, alongside a good coffee…