- #French plum tart how to#
- #French plum tart skin#
According to the official Agen Prune website, 42 000 prunes are produced each year in France. To obtain 1kg of Agen prunes, it takes up to 3.5kg of Ente plums. They are then washed and dried to up to 35% in the oven for up to 24 hours How are the best Agen prunes made? They're made solely using the Ente variety of plums which are harvested only when fully mature. What French brand of prunes are the best? Ensure they are from the Agen region ( le Pruneau d'Agen) with its quality IGP label. Thereafter, Benedictine monks grew them in their orchards in Clairac and were the first to dry them, giving birth to the prune (Source: Prefet de la région Occitanie - Institut National de l'Origine et de la Qualité) He believes the Ente plums were introduced in the Middle Ages (from the far East) to the Lot region. How did prunes first arrive? In 1991, Hubert Caillavet, an agricultural engineer, made a historical study on the famous prunes. They are so popular that the French consume 1.9kg of prunes a year!. France is famous for its prunes (dried plums), particularly les pruneaux d'Agen in the Lot which have benefited from French IGP ( Indication Géographique Protégée) quality since 2002. There are a few juicy varieties of Greengages: Reine-Claude d'Oullins, Vert (Dorée) and Bavay are all particularly sweet, not acidic and really juicy - so ideal for eating at the table.Įnte plums are uniquely dried for famous French prunes. So visit the chapel with a bag of them from the local market to set the scene! The royal couple ( roi et reine) were married in the Royal Chapel in Saint-Germain-en-Laye, just outside Paris. Why? They're named after King François I's wife, Claude, who adored them. Sweet, round and juicy green plums known as greengages are called Reine Claude in French. They make an excellent change to cherries in the classic French clafoutis Best eaten at the table but also delicious in tarts. Mini yellow plums, les Mirabelles de Nancy (most famous from the Lorraine - not just for quiches!) are sweet and moderately acidic. Roast halved plums, sprinkled with ground cinnamon, a little butter and 2 tablespoon water (no sugar). Good with rice puddings and maple granola for breakfast - or served with a spicy chicken tagine. It's about the same method I use for baked apricots without sugar. #French plum tart how to#
How to roast plums: half/stone plums, sprinkle with ground cinnamon and dot with a few tiny squares of butter and add 2 tablespoon water (no need for sugar).Quetsch and Ente plums are great for jams, tarts and roasting in the oven.The main French plum varieties: Ente (also known as prune plum, as uniquely used for making prunes - see below), la Quetsch d'Alsace (Italian plum), which are both slightly sweet and tart Reine-Claude, and Mirabelle are more juicy There are more than 2000 varieties in the world!.Plums are high in pectin, which helps set jams naturally, so it's ideal to make this spiced plum jam - delicious served with French cheeses and foie gras.80% of plums in France are grown in the Lot-et-Garonne.French Plum Varieties & What are Best for Cooking? Summer: end July, August to mid September. Did you know that, on average, nearly 2 kilos of prunes ( pruneaux d'Agen) are consumed each year by the French? Plum Season
#French plum tart skin#
Sprinkle with the almond powder evenly over the pastry.Ĭut the plums in half and arrange them skin side up over the pastry.īake for about 30 minutes.What are French plums? Some of the main plum varieties in France, when they are in season and links to easy and healthy plum - and prune - recipes (mainly French). It can be quite thick as it soaks up the juice from the plums. Line a buttered tin with the rolled out puff pastry. If you love sweet, fruity tarts – you’ll love this recipe for Tarte Reine-Claude! Ingredients The plums are named after Claude of France (1499-1524), the wife of Francis 1.
The tart is made with plums known as Reine-Claude (greengage). Queen Claude’s tart is a classic French dessert and definitely fit for royalty! It’s really easy to make and utterly delicious.
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