{"id":116818,"date":"2026-09-06T22:30:00","date_gmt":"2026-09-06T20:30:00","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=116818"},"modified":"2026-09-06T22:03:27","modified_gmt":"2026-09-06T20:03:27","slug":"plum-tart","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/plum-tart\/","title":{"rendered":"Plum Tart (Sugar-Free)"},"content":{"rendered":"\n

This French Plum Tart (Tarte aux Pruneaux)<\/strong>, originating from Geneva, is all about ripe, juicy deep-purple prune plums \u2014 known as Zwetschgen<\/em> \u2014 and their irresistible sweet-tart flavour. Tucked into a flaky, buttery homemade pastry crust with a thin layer of ground hazelnuts underneath, they bake until soft, jammy and delicious. It\u2019s a beautifully simple Swiss fruit tart that lets the fruit shine, with no added sugar needed.<\/p>\n\n\n\n

The tart has long been part of\u00a0Je\u00fbne Genevois<\/strong>, Geneva\u2019s historic day of fasting, observed on the Thursday following the first Sunday in September. Tarte aux Pruneaux remains a much-loved part of the tradition today, perfectly timed with Zwetschgen season and a delicious way to celebrate these late-summer plums.<\/p>\n\n\n\n

What You\u2019ll Need for Geneva Prune Plum Tart<\/h2>\n\n\n\n

The beauty of this\u00a0Swiss Zwetschgen tart\u00a0is how little goes into it. A handful of everyday baking ingredients plus plenty of ripe fruit \u2014 that’s it!<\/p>\n\n\n\n

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  • Zwetschgen (prune plums):<\/strong>\u00a0The star! These small, elongated plums are naturally sweet-tart, firm-fleshed and fantastic for baking. Choose ripe fruit that still feels firm.<\/li>\n\n\n\n
  • Plain flour:<\/strong>\u00a0For the flaky pastry, plus a little for the filling to help catch all those delicious plum juices.<\/li>\n\n\n\n
  • Cold butter:<\/strong>\u00a0Cold is key here. Leaving little pieces of butter throughout the dough gives the pastry its flaky texture.<\/li>\n\n\n\n
  • Egg yolk:<\/strong>\u00a0Adds richness and helps bind the pastry.\u00a0<\/li>\n\n\n\n
  • Ground hazelnuts:<\/strong>\u00a0Nutty, subtle and so good with plums. They also help keep the bottom of the tart from becoming soggy.<\/li>\n\n\n\n
  • Cold water and salt:<\/strong>\u00a0Just enough to bring everything together.<\/li>\n<\/ul>\n\n\n\n
    \"Plum<\/figure>\n\n\n\n
    \"Plum<\/figure>\n\n\n\n

    How to Make Tarte aux Pruneaux<\/h2>\n\n\n\n

    This\u00a0Geneva prune plum tart<\/strong>\u00a0looks impressive but is wonderfully uncomplicated. Make the pastry, pile in the fruit and bake. Here’s the basic idea.<\/p>\n\n\n\n

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    1. Make the flaky pastry:\u00a0<\/strong>Work the cold butter into the flour and salt, but don’t take it too far \u2014 you actually want to see little pieces of butter in there. Add the egg yolk and just enough cold water to bring everything together. No kneading required. Shape into a disc and chill.<\/li>\n\n\n\n
    2. Build the tart base:\u00a0<\/strong>Roll out the chilled pastry and fit it into your tart tin. Mix the ground hazelnuts with a little flour and scatter it over the base. This simple layer brings a lovely nutty flavour while soaking up some of the juices from the fruit. Flavour + crisp pastry. Win-win.<\/li>\n\n\n\n
    3. Pack in the Zwetschgen:\u00a0<\/strong>Halve and pit the prune plums, then arrange them tightly over the base, cut-side up. Want to pack in even more fruit? Quarter the plums and tuck them tightly together \u2014 the more, the better!<\/li>\n\n\n\n
    4. Bake until juicy and golden:\u00a0<\/strong>Into the oven it goes, until the pastry is beautifully golden and the Zwetschgen are soft and jammy, with slightly caramelised edges and bubbling juices. Transfer the tart tin to a wire cooling rack and give it time to cool slightly before slicing.<\/li>\n<\/ol>\n\n\n\n

      You’ll find the exact quantities<\/em> and<\/em> baking time for this Tarte aux Pruneaux in the printable recipe card below.<\/em><\/p>\n\n\n