Plum Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry: (Pâte brisée)
- 200 g flour
- 1 pinch (s) sugar
- 1 pinch (s) salt
- 100 g butter
- 50 ml water
- Fat for the shape
- Flour for dusting
For covering:
- 1 kg plums
For the cast:
- 50 grams sugar
- 1 teaspoon, leveled cinnamon powder
- 2 egg (s)
- 300 g whipped cream
Print Recipe
Pin Recipe Instructions
- For the dough, mix the flour with sugar and salt on the work surface. Mix in the butter in pieces (work with 2 knives). After adding some of the water, knead, adding water if necessary. The dough should be smooth but not too soft.
- It is practical to then dust it with a little flour and wrap it in cling film. Store in a cool place for about 30 minutes. This neutral batter is suitable for sweet tarts as well as salty quiches.
- In the meantime, pit the plums. Unwrap the dough, cover with a second foil and roll out. Transport into the greased tart pan (28 cm) using a foil. Even out the edges and press down to the upper edge. Sprinkle the bottom with a little flour, distribute it and shake off the excess. Now spread the plums up on top of the dough.
- Bake for 10 minutes at 200 - 210 ° C (try it out) on the 2nd rail from the bottom. In the meantime, mix the sugar and cinnamon, add the eggs and cream and whisk until the sugar is dissolved.
- After 10 minutes, distribute on the plums and bake for a further 10 minutes on bottom heat, then for another 20 minutes on top / bottom heat, each at 200 - 210 ° C.
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