This is one of my great childhood memories. My mother used to make this tart all the time in September when quetsches (Italian plums) are in season. - Culinista Annouchka —Culinista Annouchka
Test Kitchen Notes
My fruit supplier told me I was a week shy of getting my hands on purple prune plums (very close relations to the quetsches Culinista Annouchka calls for), so I went with plain purple plums, sitting them inside a sweetened short crust. The resulting tart didn’t suffer from that slight substitution. Because the pitted plum halves are soaked in lemon juice and cinnamon prior to being added to the tart, the creamy pool of custard they're set in doesn’t mask the tartness of the fruit. This tart needs a significant rest after baking, so it’s best slotted as a make-ahead dessert. - cheese1227 —The Editors
quantity french pastry dough, or your favorite tart shell
2 to 3 cups
Italian plums (quetsches), halved and pitted
cane sugar (or more if you like your tart sweeter)
In This Recipe
Preheat the oven to 375-400 degrees (depending on your oven). Place the dough in a buttered pie dish.
In a bowl combine the plums, lemon juice, sugar and cinnamon and combine for 5 to 10 minutes. Arrange the plums on top of the dough and put in the oven for 15 to 20 minutes.
While the plums are baking, whisk the egg, the cream, the sugar and the vanilla in a bowl until combined and pale yellow.
Take the pie out of the oven and pour the egg and cream mixture on top of the plums. Place in the oven and bake for another 20 to 25 minutes, until the cream mixture has set and the fruit is bubbling. Let rest for a few hours or over night.