Mirabelle Plum Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 100 g powdered suar
- 1 packet vanilla sugar
- 0.5 ½ pack baking powder
- 1 pinch (s) salt
- 125 g butter
- 1 egg yolk
- 40 ml water
- 500 g mirabelle plums, pitted, cut in halves
- 2 tablespoon semolina
- 2 tablespoon sugar
- 1 tablespoon cinnamon
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, mix the flour, sugar, baking powder and salt well with the butter. Then add the egg yolk and water and knead to form the dough. Let the dough rest in the refrigerator for 30 minutes.
- In the meantime, stone and halve the fruit.
- Preheat the oven to 170 ° C and roll out the dough (enough for a springform pan with a diameter of 26 cm). Put semolina on the dough, this binds the moisture in the fruit. Cover the dough with the mirabelle plums. Mix the cinnamon and sugar and pour over the cake. Bake for about 30 minutes.
- Variants:
- Cherries or plums are also excellent fruit.
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