Greengage (Reine Claude) and Pistachio Tart

Reine Claude & Pistachio Tart | A Dutchie Baking

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!

Reine Claude & Pistachio Tart | A Dutchie Baking

 

Reine Claude & Pistachio Tart | A Dutchie Baking

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!

Reine Claude & Pistachio Tart | A Dutchie Baking

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?

Reine Claude & Pistachio Tart | A Dutchie Baking

Recipe Reine Claude and Pistachio Tart

Tools: 24cm tart tin, baking brush, piping bag (optional)

Ingredients:

Dough

1/2 quantity pâte sablée with lemon flavor (use zest of 3/4 lemon for 1 whole quantity dough)

Pistachio-Almond Paste

30 grams ground pistachios
30 grams almond flour
60 grams caster sugar
egg white

Crème Patissière

3 egg yolks
70 grams caster sugar
25 grams flour
8 grams cornstarch
250 ml full-fat milk
1/2 vanilla pod (seeds of)
13 grams unsalted butter

Topping

400 grams greengages
10 grams pistachios, some chopped
25 grams apricot jam, heated

Instructions:

Tart Shell

  1. Preheat the oven to 180C.
  2. 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.
  3. Bake shell blind for 20 minutes, then remove the baking beans and bak for another 6 minutes. Leave to cool in the tin.

Pistachio Paste

  1. Mix together the almond flour, chopped pistachios and sugar in a bowl.
  2. Add enough egg white to make a paste.

Crème Patissière

  1. 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.
  2. 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.

Assembly

  1. Spread the pistachio paste over the bottom of the tart shell.
  2. Pipe or spread the cooled crème patissière over the pistachio paste in an even layer.
  3. Slice the greengages and place them in the tart shell.
  4. With a pastry brush, brush apricot jam over the greengages. Sprinkle over pistachios. Best served on the day.

2 comments

  1. denis says:

    This does not pertain to your recipes but to your research of medieval text from 11th century. Could you please reply. I have a couple questions and could not find any other way to contact you. Thanks.

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