Sweet Plum Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g wheat flour, (e.. type 1050)
- 15 g yeast, fresh
- 1 egg (s)
- 2 tablespoon sugar
- 50 ml milk
- 1 pinch (s) salt
- 1 squirt lemon juice
For covering:
- 150 g sour cream, 10% fat
- 2 sachets vanilla sugar
- 20 g hazelnuts, round
- 500 g plums
- 1 tablespoon, leveled sugar
- cinnamon
Print Recipe
Pin Recipe Instructions
- For the yeast dough:
- Put the flour in a bowl and make a well in the middle. Sprinkle the sugar over it and crumble the yeast into the hollow. Pour some milk into the well, carefully stir in the yeast a little and then let stand for about 15 minutes. The yeast should bubble and grow a little.
- Now add the egg, a pinch of salt and a few drops of lemon juice and knead everything well. Add as much milk as necessary so that the dough can be kneaded well.
- Cover the finished dough again and let it rise in a warm place for about an hour until it has visibly enlarged.
- Then knead well again and spread out thinly on a baking sheet lined with baking paper. For me it was enough to make a round flat cake with a diameter of 28 cm. It can be a bit of a chore, but it works.
- For covering:
- Mix the sour cream with the vanilla sugar and the ground hazelnuts. Spread the mixture on the dough.
- Wash the plums, cut them in half, stone them and spread them on the dough with the cut surface facing up and press down a little.
- Sprinkle with cinnamon and sugar. If the plums aren`t that sweet, add a little more sugar.
- Bake in a hot oven at 170 ° C (fan oven) for about 20 minutes until the edge is nice and brown.
- We ate this amount for two in the evening, as dessert it would surely be enough for 4 people.
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