Tarte aux prunes et à la crème d’amande is a simple fruit tart that can be turned into an elegant dessert when it is made with superb ingredients and a bit of love. This version – Plum and raspberry tart with almond cream – is finished off with a brush of raspberry jam, which not only glazes it beautifully but also adds that extra tang of fruit. The filling is a decadent almond cream topped with fruit in season, and the crust is made with vanilla for richness and icing sugar instead of granulated sugar to give it an extra-smooth texture. Plums are especially good because they are slightly tart and help to balance the sweetness of the almond cream and vanilla paste crust.

By Jan Hendrik van der Westhuizen


Recipe adapted from Thomas Keller Bouchon Bakery


  • 4-5 medium plums
  • Pate Sucree recipe (see below)
  • Almond Cream recipe (see below)
  • 50 ml raspberry jam


  1. Preheat the oven to 180C.  
  2. Line a 20cm tart pan with butter.  
  3. Roll the dough out on a lightly floured surface and line the tart pan.  The shell will not be blind baked.  
  4. Fill the shell with the almond paste.  
  5. Cut the plums into wedges and arrange a ring of plum slices facing the same direction and each one overlapping the previous slice slightly.  
  6. Bake for 45 minutes or until the crust is golden brown.  
  7. Once taken out of the oven brush with raspberry jam and allow to cool.  
  8. Serve cold or at room temperature.


Sweet pastry


  • 2 2/3 cups all purpose flour
  • 1/3 cup powdered sugar + 3/4 cup + 1 tablespoon
  • 1/3 cup  Almond flour/ground almond
  • 225 g unsalted butter at room temperature
  • 1/4 vanilla bean, split lengthwise
  • 1 large egg


  1. In a large bowl, sift the flour, 1/3 cup powdered sugar and the almond flour together.
  2. Break up the lumps of the almond flour remaining in the sieve.
  3. In a separate mixing bowl, beat the butter until creamy then mix in the remaining powdered sugar and beat until smooth.  
  4. Scrape the vanilla pod and add the seeds to the butter mix, mix on low speed for about 30 seconds.
  5. Add the dry ingredients in  2 additions to the butter mixture mixing well in between.  
  6. Add the egg and mix until just combined.  
  7. Transfer the dough to a work surface and work it together using the heel of your hand.  
  8. Wrap in plastic wrap and refrigerate until firm for about 2 hours.


Almond Cream


  • 1/2 cup + 2 1/2 teaspoons Almond flour/ ground almond
  • 2 1/4 teaspoons all purpose flour
  • 73 g unsalted butter at room temperature
  • 1/2 cup + 2 tablespoons powdered sugar
  • 1 large egg


  1. Sift the almond flour into a bowl, breaking up any lumps.
  2. Add the all purpose flour and whisk together.
  3. In a separate bowl mix the butter until creamy, then sift in the powdered sugar and mix until fluffy.  
  4. Add the almond mixture in 2 additions and mix in between well to create a batter.  
  5. Add the egg and mix until smooth and combined.  
  6. Transfer to a covered container and allow to rest about 2 hours before using. (Can keep up to 4 days in the refrigerator.) It is best to warm it slightly in the microwave and then mix it by hand until creamy before using.



Originally published 18 May 2013