Queen Claude plum tart, quetsche, the recipe from Mrs. Anne-Sophie Pic

I have a weakness for plum tart when the end of summer gently shifts towards autumn: it smells of comforting French cuisine, without fuss, but with that little touch of careful pastry making.

I've perfected this tart recipe to create a rustic and incredibly delicious tart, where the fruit truly shines. And when you combine a Reine-Claude plum tart and a Quetsche plum tart with the same concept in mind… you get a truly irresistible fruit dessert: the Reine-Claude plum, round and honeyed, and the Quetsche plum, more tangy, almost spicy.

For the base, I'm going with a rich and very crumbly shortcrust pastry, in the spirit of Anne-Sophie Pic's shortcrust pastry (I'm thinking of this "grand dessert" approach while still being doable at home).

This isn't a recipe quoted down to the gram, but rather an inspiration: good butter, a sandy texture, and baking that results in a crispy edge. When you think of Anne-Sophie Pic, you think of precision and finesse; here, I'm keeping that idea, but I'm explaining everything in a simple way.

For the assembly, I deliberately make a rustic-style fruit tart: the edges are folded over, perfection isn't the goal, and this really showcases the plums. To prevent it from becoming soggy, I add a thin layer of almond flour which absorbs the juices. The result: a plum tart with a crisp edge, a shortcrust pastry that doesn't get soggy, and fruit that remains perfectly visible.

And yes, I also give a nod to “Cuisine et gourmandise” and to Jaclyne: I love this spirit of sharing around homemade tarts, generous, seasonal, and always a little more indulgent than we had planned.

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Reine Claude plum tart, quetsche plum, on shortcrust pastry in the style of Anne-Sophie Pic

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: dessertKitchen: FrenchDifficulty: average

Portions

4

people

Preparation

29

minutes

Cooking

34

minutes

Calories

646

kcal

Total time

1

hour 

3

minutes

A truly French plum tart, somewhere between a rustic tart and an elegant fruit dessert. Reine-Claude and quetsche plums complement each other on a shortcrust pastry reminiscent of Anne-Sophie Pic's recipe, crisp yet melting in the mouth.

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Ingredients

• 210 g of wheat flour (T55)

• 125g very cold unsalted butter, cubed

• 85g of icing sugar

• 1 pinch of fine salt

• 1 egg (approx. 55g without shell)

• 25g of almond flour

• 350g of Reine-Claude plums (pitted, quartered)

• 350g plums (pitted, quartered)

• 35g of brown sugar

• 1 tablespoon of cornstarch (approx. 10g)

• 1/2 teaspoon of cinnamon (optional)

• 1 egg yolk + tablespoon of milk for glazing

• 1 tablespoon of brown sugar for the edge (optional)

• 1 tablespoon of apricot jam (optional, for icing)

Preparation steps

• Prepare the shortcrust pastry: in a bowl, mix the flour, icing sugar and salt. Add the cold butter in cubes and then rub it in with your fingertips (or in a food processor with the paddle attachment) until you obtain a texture of “coarse sand”.
• Add the egg and mix just enough to form a dough. If it seems dry, continue for 20 to 30 seconds: the dough will come together. Avoid overworking the dough to maintain its crumbly texture.
• Flatten the dough into a disc, wrap it in cling film, and let it rest for 15 minutes in the freezer (or 35 minutes in the refrigerator if you have the time). Meanwhile, preheat the oven to 190°C (fan-assisted).
• Prepare the fruit: In a large bowl, combine the Reine-Claude and Quetsche plums with the brown sugar, cornstarch, and cinnamon (if using). Let it sit for 5 minutes: some juice will be released, this is normal, the cornstarch will help to bind it during cooking.
• Roll out the dough: lightly flour your work surface and roll it out into a circle approximately 28 cm in diameter (it doesn't need to be a perfect circle, it's a rustic tart). Place it on a baking sheet lined with parchment paper.
• Sprinkle the center with almond powder, leaving a 4 cm border. Distribute the plums on top, packing them in a little (they will melt during baking).
• Fold the edge over the fruit, creating pleats. Brush the edges with the egg yolk and milk mixture, then sprinkle (optional) with a little brown sugar for crispness.
• Bake for 34 minutes, until the pastry is golden brown and the fruit juices are bubbling in places (this is a sign that it's set). Let it cool for 20 minutes on the baking sheet.
• Finishing option: heat the apricot jam for 15 seconds in the microwave, then brush very lightly over the fruit for a subtle shine.

📊 Nutritional Information

1 serving (approx. 235g)

* RDA = Recommended Daily Allowance

📝 Notes

The tart will keep for 2 days in the refrigerator, ideally covered. Reheat for 6 to 8 minutes at 160°C (325°F) for a crispier crust. The shortcrust pastry can be prepared the day before (covered with plastic wrap) and rolled out the next day.

💡 Chef's Tips

For easier-to-roll shortcrust pastry, work with it cold but not hard: 10 minutes in the freezer is often enough. If the plums and damsons release a lot of juice, add an extra teaspoon of cornflour. Serve warm with a dollop of crème fraîche or a dollop of plain yogurt.

🔄 Variations

• An even more “gastro” version: replace the almond flour with 40g of express frangipane (almond flour + soft butter + sugar + 1/2 egg).
• For a more rustic version: add a handful of flaked almonds to the fruit halfway through cooking for crunch.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.