Sweet Pluot and Flying Saucer Normandy Tart


Recipe from Chef Maddox 
Chef's Note: Dough for crust will need to be prepared at least 2 hours in advance.

Pate Sucre


8 oz  Butter, unsalted, softened
2 Tbsp Sugar
1 Egg
½ tsp Salt
1 lb Pastry Flour, sifted
2-3 Tbsp Water



Make dough:  Mix softened butter with egg.

Mix the sugar, salt, and flour together; add to egg & butter mixture. 

Work gently in mixer with paddle until a “ball” forms. 

Mix just to the point of coming together, adding water as necessary. 

Remove and allow to rest 1-2 hours.  Roll into desired shape.

Normandy Tart


Sweet pluots
2 Flying saucer peaches 
3 Eggs
1 cup  Sugar
¼ cup Cake flour, sifted
½ cup Butter
1 tsp Vanilla extract



Preheat oven to 300ºF.

Prepare ‘shell’ with pate sucre (recipe above).

Whisk sugar into eggs, add vanilla.

Add sifted flour, then add melted butter while whisking.

Peel and dice or slice pluots and peaches, and lay into desired shell.

Pour mixture over the top and place in oven for 25-30 minutes or until set and lightly colored.

Sprinkle with powdered sugar, allow to cool. 



Chef’s Tip:  Measure how much dough it takes to make a tart by weight then divide the dough into correct amounts and freeze. Then when its needed to make a  tart remove only 1 package of dough from the freezer at a time.

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