Tarte de Prune

written by Gina Weathersby
photographed and styled by Gina Weathersby/kiwi street studios

I miss my wonderful Belgian neighbors for so many reasons…
I will admit that Laurence’s baking was one of them.
She shared so many of her family recipes with me.
This was one.

Tarte de Prune
Recipe type: Desert
  • 2 cups of all purpose flour
  • one stick plus 1 Tb cold butter (cut up)
  • ¼ cup sugar
  • 2 egg yolks
  • 3 Tb cold water
  • one 9 inch tart pan with removable bottom
  • About 6 large plums, pit removed and sliced (skin on)
  • 1 bag of vanilla sugar (or ¼ cup of granulated sugar)
  • ½ tsp of fresh thyme
  1. Preheat oven to 350 F.
  2. Add all ingredients together in a mixing bowl.
  3. Mix just until ingredients come together and form a ball.
  4. Cover with plastic wrap and refrigerate for at least 30 minutes.
  5. Remove from refrigerator and roll out to about a 10-11 inch circle on a floured surface.
  6. Lift carefully and place in tart pan.
  7. Use the back of a measuring cup and press into all corners and up the lip until all is evenly covered.
  8. Blind bake for 20 minutes.
  9. Remove from oven and set aside.
Plum filling
  1. Wash and thinly slice plums.
  2. Start on the outside and evenly place next to each other forming a circle within a circle until ending in the center.
  3. Sprinkle sugar evenly over the plums.
  4. Remove thyme from springs and sprinkle over plums.
  5. Bake for approximately 20-30 minutes or until plums look caramelized.



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