Tart with almond pastry cream, chantilly and plums

Ingredients

• 110 gButter
• 70 gIcing sugar
• 30 gGround almonds
• 45 gEgg
• 180 gPlain flour
• 60 gPotato starch
• to tasteFine salt
• 250 gWhole milk
• 50 gPouring cream
• 75 gEgg yolks
• 50 gCaster sugar
• 25 gCornflour
• 30 gMarzipan
• 1/2Vanilla
• 350 gPouring cream
• 35 gIcing sugar
• to tasteFresh oregano
• 1/2 podVanilla pod
• 300 gPlums
• to tasteAlmonds
• to taste (optional)Fresh oregano

Instructions

1. 1

   Mix the dry ingredients

   Put the dry ingredients, salt and cold butter, cut into pieces, into a food processor.

2. 2

   Make the pastry

   Mix with the paddle until the mixture resembles coarse sand. Add the egg and mix slowly until smooth and even. Remove the dough and briefly work it by hand into a square, then place it on baking paper.

3. 3

   Chill the dough

   Wrap the dough securely and flatten it a little with a rolling pin. Set it on a tray and chill for at least 30 minutes, or while you make the pastry cream.

4. 4

   Heat the dairy

   For the pastry cream, bring the milk, 50 g of cream and vanilla pod to the boil in a saucepan. Meanwhile, whisk the egg yolks and sugar in a bowl, then whisk in the cornflour until smooth.

5. 5

   Cook the cream

   Remove the vanilla pod and pour the hot milk mixture into the yolk mixture, stirring as you do so. Return everything to the pan and stir continuously until the cream starts to boil. Lower the heat, add the marzipan in small cubes and stir until it dissolves. Transfer the cream to a wide, shallow dish, cover with cling film and refrigerate until cold. Put it in a piping bag without a nozzle.

6. 6

   Roll the pastry

   Roll the chilled pastry on a lightly floured surface to a thickness of 3–4 mm. Cut out a 22 cm base using a ring.

7. 7

   Bake the tart shell

   Place the base on a baking tray lined with baking paper or a silicone mat, with the ring around it. Make the pastry rim from a strip 2 cm wide and 66 cm long; if it is difficult to move, use two 33 cm strips or shorter pieces and join them in the ring. Prick the base with a fork, then chill for 30 minutes. Bake in a preheated conventional oven at 175°C for about 25–30 minutes. Meanwhile, cut the plums into wedges, reserving some slices for decoration, and dice the rest.

8. 8

   Fill the shell

   Once the tart shell is baked and cool, pipe in the cold pastry cream. Scatter over the diced plums.

9. 9

   Whip the cream

   Cut the almonds lengthways into four pieces. Whip the remaining cream with the seeds from half a vanilla pod and the icing sugar until semi-whipped.

10. 10

    Decorate the tart

    Transfer the cream to a piping bag fitted with a 10 mm plain nozzle. Pipe a circular pattern from the edges towards the centre, then decorate with the plum slices, almonds and a few fresh oregano leaves. Serve.

What is a plum and pastry cream tart?

This is a composed fruit tart: a baked shortcrust shell holds pastry cream and fresh fruit, with whipped cream piped over the top. Fruit tarts are a familiar part of European pâtisserie, though this version's specific origins are not stated.

The almond flour in the pastry and marzipan in the filling give the tart a distinct nutty note. Plums bring freshness and colour, while oregano provides an aromatic accent.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 9g protein, 68g carbs, 32g fat.

The pastry, sugar and plums provide most of the carbohydrates, while butter and cream account for much of the fat. Egg yolks, milk, almonds and marzipan contribute protein, though this is still a rich dessert rather than a substantial protein source. Balance a slice with a lighter main course or serve it alongside fresh fruit.

The almond pastry base

Cold butter: mixing it with the flours and sugar until sandy helps create a tender, short texture. Add the egg only after that stage, and stop mixing once the dough comes together.

Chilling: the dough rests before rolling and the shaped shell chills again before baking. Both rests make it easier to handle and help the pastry hold its shape in the oven.

A smooth marzipan cream

Yolk mixture: whisk the yolks, sugar and cornflour until evenly combined before adding the hot milk and cream. Stir as you pour to bring the temperatures together smoothly.

Marzipan: add it in small cubes after the pastry cream begins to boil and the heat is lowered. Keep stirring until the cubes melt into the cream, then cool the filling completely before piping.

Bake the shell until set

The 22 cm base and 2 cm-wide rim make a shallow shell with enough room for the filling. Join shorter pastry strips in the ring if one long strip is awkward to handle.

The recipe gives a baking time of about 25–30 minutes at 175°C. The shell should be baked through and cool before filling; the method does not specify a blind-baking step.

Keep the cream softly whipped

Whip the 350 g cream with the seeds from half a vanilla pod and 35 g icing sugar only to a semi-whipped consistency. It should hold a soft shape rather than becoming stiff.

A 10 mm plain nozzle makes it easier to pipe the circular pattern from the outer edge towards the centre. Add the fruit slices, almonds and oregano leaves after piping.

Plums and finishing touches

Dice most of the plums for the layer over the pastry cream, and reserve slices to decorate the top. This gives the filling fruit throughout as well as a clear plum finish.

Fresh oregano is used sparingly as a garnish, so its herbal flavour does not overwhelm the fruit. The almonds add another nutty note and a little crunch.

Serving the tart

Allow enough time for the pastry cream to chill and for the baked shell to cool before assembling; the stated total time is 130 minutes. The dough's first chill can happen while the cream is being prepared.

Serve the tart as a dessert after a summer meal, or with coffee or tea. For neater portions, use a sharp knife and wipe it between slices.

Recipe notes & tips

• Weigh the egg carefully, since the pastry quantity is specified as 45 g.
• Keep the butter cold when starting the pastry to help it stay short and tender.
• Use a lightly floured surface and turn the dough gently as you roll it to prevent sticking.
• Chill the lined tart shell for the full 30 minutes before baking so the rim can hold its shape.
• Let both the shell and pastry cream cool completely before assembling the tart.
• Whip the topping only until soft peaks form, then pipe it while it is still pliable.

Variations

• Use nectarines: replace the plums with ripe nectarine wedges for a similar summery topping.
• Add lemon zest: finely grate a little into the pastry cream for a brighter citrus note.
• Try toasted almonds: lightly toast the garnish almonds and cool them before adding for extra crunch.
• Change the herbs: use a few small mint leaves instead of oregano for a different fresh finish.
• Use other stone fruit: try apricots or peaches, cutting some into cubes for the filling and reserving slices for decoration.

Common mistakes to avoid

• Overworking the pastry: stop mixing as soon as it is smooth and cohesive to avoid a tough shell.
• Skipping the second chill: refrigerate the lined shell for 30 minutes so the pastry holds its shape better during baking.
• Adding warm filling: cool the pastry cream fully before piping it into the shell.
• Boiling the cream unattended: stir continuously as it thickens, then lower the heat before adding the marzipan.
• Overwhipping the topping: stop at a soft, semi-whipped consistency so it can be piped smoothly.
• Cutting the tart before it is assembled: add the plums, cream and garnish first, then slice with a sharp knife.

How to store

Store the assembled tart covered in the refrigerator and eat within 2 days for the best texture. The pastry shell is crispest soon after assembly; this tart is best served chilled and is not suited to reheating.

Frequently asked questions