Plum Tart

Name: Plum Tart - Eusebia L.
Ingredients: 160 g flour; 150 g butter (margarine); 160 g sugar and 2; 3 tablespoons on top of the plums; 3 eggs; 1 tablespoon rum or cognac (I only added lemon zest and it gave a super taste to the tart); 15; 20 plums; half a packet of baking powder

Desert - Plum Tart by Eusebia L. - Recipia

A delicious recipe that combines the sweetness of fruits with the fluffy texture of a sponge cake, perfect for a family dessert or to impress guests. We start by preparing the mixture that we will bake, and the ingredients are simple but essential for the final taste. In a large bowl, cream the room temperature butter with the sugar using a mixer or spatula. Continue mixing until you achieve a creamy paste, with a pleasant white color. This is the crucial stage, as the incorporated air will make the dessert fluffy. Add the egg yolks one at a time, ensuring they are well incorporated into the butter and sugar mixture. It is important to mix vigorously so that no lumps remain. When you achieve a homogeneous mixture, you can start adding the flour, little by little, mixing constantly. It is recommended to have the flour mixed with baking powder to ensure even rising. After the flour is completely incorporated, add the rum or lemon zest, which will add extra flavor. Don’t forget to add a pinch of salt, which will enhance all the other flavors. Finally, beat the egg whites until frothy and carefully fold them into the batter using a spatula, so as not to lose the air in the mixture. This will provide a pleasant contrast between the soft texture of the sponge cake and the juiciness of the plums. Prepare a baking tray greased with butter and pour the mixture evenly. Level the surface with a spatula for a uniform appearance at the end. Now is the time to add the plums. Make sure they are well washed and cleaned, then cut them in half and place them cut side up, side by side, to create an attractive appearance. Finally, sprinkle sugar over the plums, which will help caramelize them during baking. Preheat the oven to a moderate temperature. Place the tray in the oven and let it bake for about 30 minutes. It is important to watch the dessert, as it can brown quickly. When it becomes golden and well risen, remove the tray from the oven and let it cool slightly before cutting. This plum sponge cake is perfect served warm, alongside a scoop of ice cream or a dollop of whipped cream! Enjoy this delicacy that combines summer flavors with the comfort of a warm dessert, full of love and indulgence.

Ingredients

160 g flour
150 g butter (margarine)
160 g sugar and 2
3 tablespoons on top of the plums
3 eggs
1 tablespoon rum or cognac (I only added lemon zest and it gave a super taste to the tart)
15
20 plums
half a packet of baking powder

Plum Tart

Ingredients

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