I’ve only ever known Reine Claude plums from those eerily green lemonade syrups – which are delicious but are probably not too good for you. I’d never encountered these green beauties in the “flesh” until this week, when I saw them on offer in my local supermarket. I couldn’t help myself and grabbed a box to go in a bake!
Apparently, Reine Claudes are named after Queen Claude, duchess of Brittany, who lived a short life at the beginning of the 16th century. She was wife of King Francis I of France. In French they’re also called “la bonne reine” – the good queen. Well, they taste good, that’s for sure!
I have paired these little queens with pistacho paste and a creamy crème patissière to go in a short crust (pâte sablée), flavored with lemon. I would say this tart is fit for a queen, wouldn’t you?
Recipe Reine Claude and Pistachio Tart
Tools: 24cm tart tin, baking brush, piping bag (optional)
1/2 quantity pâte sablée with lemon flavor (use zest of 3/4 lemon for 1 whole quantity dough)
|1/2||vanilla pod (seeds of)|
|10||grams||pistachios, some chopped|
|25||grams||apricot jam, heated|
- Preheat the oven to 180C.
- Grease and flour the tart tin. Roll out the dough to a circle large enough to fit the tin. Place in tin, cut away the edges. Freeze for about 30 minutes. Prick the bottom of the shell all over with a fork.
- Bake shell blind for 20 minutes, then remove the baking beans and bak for another 6 minutes. Leave to cool in the tin.
- Mix together the almond flour, chopped pistachios and sugar in a bowl.
- Add enough egg white to make a paste.
- Mix the egg yolks, half of the sugar, the flour and the cornstarch in a bowl. In a heavy bottomed saucepan, mix the milk, vanilla seeds and the other half of the sugar. Bring milk mixture to a boil, remove from the fire and add half of it to the egg yolk mixture while continuously stirring. Pour this back into the milk and heat while continuously stirring. Boil for 2 minutes.
- Leave cream to cool for 10 minutes. Then mix in the butter. Leave to cool completely with cling film over the surface of the cream.
- Spread the pistachio paste over the bottom of the tart shell.
- Pipe or spread the cooled crème patissière over the pistachio paste in an even layer.
- Slice the greengages and place them in the tart shell.
- With a pastry brush, brush apricot jam over the greengages. Sprinkle over pistachios. Best served on the day.