Tarte Quetsche & amande

Making the recipe

For 2 pies with a diameter of 19 cm

IQF frozen fruit Dark red plum

Frozen puree without added sugar Dark red plum

Frozen puree without added sugar Lemon

Ingredients

Butter – 105 g
Powdered sugar – 85 g
Eggs – 43 g
T55 flour – 215 g
Fine salt – 1.8 g

In the mixer bowl, using the paddle attachment, mix the butter
with the powdered sugar.
Add the eggs a little at a time.
Sift the flour and salt, then add to the mixture.
Mix everything together until you have a smooth consistency.
Cover with cling film and refrigerate for 2 hours.
Roll out the dough to a thickness of 2mm, then line the rings.
Refrigerate for 30 minutes before pre-baking at 180°C until lightly browned.
Ingredients

Roasted almond powder – 75 g
Butter – 75 g
Brown sugar – 75 g
Whole eggs – 75 g
Cornstarch – 7.5 g
Lemon – 1

In the mixer bowl, using the paddle attachment, mix the roasted almond powder with the butter and brown sugar.
Add the whole eggs a little at a time.
Then finish by adding the starch and lemon zest.
Poach a little almond cream in each pre-baked tart shell
Pour a layer of almond cream into each pre-baked tart shell
and bake at 350°F until golden brown.
Ingredients

Plum purée – 165 g
IQF plums – 85 g
Sugar – 15 g
NH pectin – 2.7 g

Heat the purée with the IQF damson plums.
Mix the powders together.
Once the mixture is hot and the damson plums are thawed, sprinkle in the sugar and pectin mixture.
Cook for 2 minutes.
Cool and set aside for assembly.
Ingredients

Plum purée – 150 g
Lemon purée – 4.5 g
Water – 45 g
Sugar – 54 g
NH pectin – 2.7 g
Cornstarch – 10 g
Butter – 25 g

Mix the powders together.
Heat the purées with the water.
Sprinkle in the powders and boil for 2 minutes.
Remove from the heat, cool to 50°C, and add the butter.
Blend with a hand blender and cool quickly.
Set aside for assembly.
Ingredients

Almond-infused cream – 750 g
Sugar – 94 g
Egg yolks – 80 g
Gelatin mixture – 25 g

Beat the egg yolks with the sugar.
Heat the infused cream.
Make a custard.
Remove from the heat and add the gelatin mixture.
Cool quickly and refrigerate for 24 hours.
Ingredients

IQF plums – 30 to 40 pieces
Sugar – 200 g

Caramelize the sugar without adding any liquid.
Add the IQF plum halves and caramelize over low heat.
Remove from heat, cool the caramelized plum halves, and drain as much liquid as possible.
Set aside for assembly.

Assembly

Pour 120g of plum compote onto each almond cream base.
Smooth out the plum cream.
Pipe the cream onto each compote and smooth out each tart.
Whip the roasted almond cream.
Using a piping bag and a plain nozzle, pipe the
almond cream in a circle around the edge of
each tart, then pipe two more circles inside.
Cut the cooled and drained caramelized plums in
half, then place them as you wish in the center of each tart.
Decorate as you wish.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

Our recipes

Thibault MARCHAND's recipes

Discover inspirations and innovations from chefs who share their recipes and tips with you.