Autumn Black Plums Tart


4 peoples


45 min cooking

+ 30-45 min preparation


1 1/2 Flour

1 1/2 sticks butter

4 piece of brown sugar

1 cup of water

3-4 dozen Black Plums

1 cup liquor/brandy for macerating the fruits


Take 1 1/2 cup of flour and make a hole in the middle add 1 1/2 sticks of soft butter, a pinch of salt and a cup of water in which you have melted a few pieces of brown sugar.  Mix and blend ingredients together by hand until you have used all of the butter and all of the sugar water. Roll the dough six times by adding a little butter. Get the crust at rest for 20 minutes. Butter a 10" Quiche/Tart Pan. 

Wash and Peel 3-4 dozen whole plums, cut in half, get them in a bowl with lemon juice, sugar and Flower liquor for 15-30 minutes. Personally I like the Cream Yvette that is made with violet and vanilla extracts from Connecticut but if you want to keep it simple any Brandy is good too. Roll the dough. Preheat the owen for 10 min, add the fruits and  sprinkle with fine sugar. Let it cook for 45 min in moderate owen.


Let the tart cool down before eating, also if there is some left over re-heat in the owen for a few minutes the next day for a few minutes in the owen because all the flavor will have time to properly blende together and will exploded in your month. it is just like a little peace of heaven.