Swiss Plum Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 80 g butter
- 1 dl water
- 1 pinch (s) salt
For covering:
- 4 ladyfingers
- 500 g plums
For the cast:
- 2 dl milk
- 1 dl whipped cream
- 2 tablespoon flour (or cornstarch)
- 2 egg (s)
- 50 g powdered suar
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Crumble the butter and flour finely together, work with the salted water to form a dough (sometimes less than 1 dl is enough, so don`t add all the water!). Roll out this dough to a thickness of approx. 3 mm and place it on a buttered tray or on the buttered tart pan.
- Finely grate the ladyfingers in a multi-chopper and distribute the resulting crumbs on the dough. Now halve the plums, core them and distribute them on the dough with the cut surface facing upwards, working from the edge towards the center.
- Mix together all the ingredients for the icing, ideally with a hand blender, and pour the icing onto the flan.
- Bake at 170 ° hot air for 40 - 45 minutes.
- The flan tastes lukewarm best. You can also top them with fresh apricots.
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