Reine Claude Tart

In Switzerland these pretty green plums are called by their French name, Reine Claude, after the Queen consort Claude of France, who ascended the throne in 1515, when she was just 15 years old. During her time at court, Anne Boleyn was a member of her household and served as her English translator (before she left to return to England and become the bride of Henry VIII, of course).

Although Claude suffered a variety of health problems throughout her life, such as scoliosis, and was often described as small and ugly, she was celebrated for her virtues, as shown in this passage from the French historian Brantôme:

I must speak about Madame Claude of France, who was very good and very charitable, and very sweet to everyone and never showed displeasure to anybody in her court or of her domains...

Queen Claude spent much of her marriage in a successive string of pregnancies and died, either from complications of childbirth, miscarriage, or simply exhaustion (or perhaps from her philandering husband's syphilis) at the young age of 24. But this dainty green plum, known in English as the greengage, was named in her honour.

Although the little plums are perhaps most delicious raw, they also go bad quickly, and if you have bought in bulk, this tart is a nice way to use up the overripe ones. It is relatively easy to make, but you could save additional time and energy by using pre-made tart dough rather than making your own. Unfortunately, the Reine Claudes don't keep their lovely colour when baked, but hopefully the tart will be gobbled up before you have a chance to feel sad about it.

For the pastry

120 g flour

50 g butter

1 tbsp sugar

1 tsp salt

40 ml water

For the filling

120 g ground almonds, toasted

120 g butter, room temperature

120 g sugar

2 eggs

75 g flour

400 g plums, pitted and halved

In a large bowl, whisk together the flour and salt.

Add the cold butter in pieces and rub into the flour mixture with your fingers until you have small flakes.

Make a well in the middle of the flour and add the water. Mix this gently until a dough forms. Try not to overwork the dough, as it can become tough.

Shape the dough into a disc, wrap with plastic or other reusable wrapping, and let cool in the fridge for at least an hour.

Preheat oven to 180 C / 350 F / gas mark 4.

Roll out your pastry and press it into a rectangular fluted tart form (approx 35 x 12 cm / 14 x 4 inches). Keep in the freezer until needed.

Weigh out your ground almonds and toast them in the oven (you can do this as the oven is still heating up) until they turn golden, around 8-10 minutes. Let cool.

Beat the butter and sugar until fluffy, then add the eggs.

Whisk together the flour and cooled ground nuts, then stir this into the butter mixture. Spread onto the pastry base, then arrange the plums in an artful manner on top.

Bake for about 40 minutes, or until the filling is bubbling and the plums have browned.