Linzer tart/Linzer with plums

Name: Linzer tart/Linzer with plums
Ingredients: For a tray measuring 28 x 18 cm; Dough; 200 g butter; partially soft; 100 g granulated sugar; fine; 1 pinch of salt; 300 g white flour (bl 55 = type 550); 1 teaspoon baking powder; 75 g sour cream (fermented); 1 egg yolk; Filling; 750 g plums (pitted); 1 teaspoon cinnamon; powdered; 1/8 teaspoon cloves; ground; grated zest of lemon/orange or a mix of both; 50 g sugar; 20 g starch; For decoration; powdered vanilla sugar; optional

Desert - Linzer tart/Linzer with plums by Tania I. - Recipia

The dough is the essential base for any delicious dessert, and this recipe will bring the aroma and taste of fresh plums into your kitchen. Start by taking the butter out of the refrigerator and cutting it into cubes, letting it soften at room temperature for about 15 minutes. This will make it easier to mix with the other ingredients. In a large bowl, combine the sugar, salt, and sifted flour together with the baking powder, mixing them well. Add the butter cubes and blend the mixture, ensuring that each piece of butter is coated with flour. The next step is to rub the butter cubes with the flour between your fingers until you achieve a texture similar to breadcrumbs. It’s okay if there are a few larger pieces of butter left, as they will add a rich flavor. In another bowl, mix the sour cream with the egg yolk and add this mixture to the dough, kneading until all the flour is absorbed and you have a smooth, non-sticky dough. Divide the dough into two equal parts, flattening them and wrapping them in plastic wrap. Leave them in the fridge for about an hour to firm up slightly. For the filling, start by washing the plums, drying them, and removing the pits. Depending on how ripe they are, you can decide when to add the rest of the ingredients. If the plums are firmer, mix them now with the other filling ingredients, letting them macerate. If they are very ripe, mix them just before using. On your work surface, roll out a sheet of parchment paper and lightly flour it. Use part of the dough to roll out a rectangular sheet measuring 32 x 22 cm, ensuring it is large enough to come slightly up the sides of the pan. Place the rolled-out dough in the pan, covered with parchment paper, and put it in the fridge. Meanwhile, roll out the second sheet to the size of the pan, 28 x 18 cm, cutting strips about 1 cm wide. If the dough sticks, refrigerate it for a few minutes before continuing. Once you take the pan out of the fridge, place the plums on top of the dough, evenly distributed, with the side from which the pit was removed facing up. Then, lay the strips of dough from the second sheet in a lattice pattern over the plums. Preheat the oven to 190 degrees and bake the pie for 35-40 minutes or until the dough is golden and cooked through. Once out of the oven, you can sprinkle powdered vanilla sugar for an extra touch of flavor, letting the pie cool. Although it is delicious warm, it cuts better after it has cooled completely. The next day, the flavor is even more intense and it cuts perfectly. By serving this dessert, you will enjoy not only a tasty pie but also unforgettable moments with your loved ones. Enjoy your meal!