Plum and Mirabelle Plum Tart with Walnut Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 300 g plums, plums (weihed after stone removal)
- 300 g mirabelle plums, (weihed after stone removal)
- 170 g butter, cold
- 300 grams flour
- 220 g suar
- 1 pinch (s) salt
- 70 g walnuts, round
- 1 packet pudding powder, (vanilla)
- 350 ml milk
Print Recipe
Pin Recipe Instructions
- Halve the plums and mirabelle plums and remove the stones. Knead 150 g butter with the flour, 200 g sugar and a pinch of salt to form a smooth dough, then grate into crumble between your hands. Press a little more than two thirds of the crumbles up to the edge in a lightly greased tart pan (28 cm) and prebake for 15 minutes in a preheated oven at 180 degrees (gas 2-3; convection 160 degrees).
- Knead the remaining crumble with the remaining 20 g butter and the finely ground walnuts, crumble into crumble and chill.
- Mix the custard powder with a little milk and the remaining 20 g sugar until smooth. Bring the rest of the milk to the boil while stirring and allow to cool.
- Take the pre-baked base out of the oven and let cool down a little. Spread the pudding on the base and cover with plums and mirabelle plums alternately in a circle from the edge to the center. Sprinkle with the sprinkles. Bake the tart in the oven at the same temperature in 45 minutes (2nd shelf from the bottom).
- Take out of the oven, let cool and dust with icing sugar if you like. Tastes good with and without whipped cream !! Of course, it also works with ground hazelnuts or almonds, but walnuts taste best here!
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