Plum and cinnamon tart

Name: Plum and cinnamon tart
Ingredients: 150 g flour; 1 packet vanilla pudding mix; 1 pinch baking powder; 60 g sugar; 1 egg; 120 g butter; 1 teaspoon rum essence; 500 g plums; 100 g flour; 75 g butter; 50 g sugar; 2 packets vanilla sugar; 1 level tablespoon cinnamon; 1 tablespoon powdered sugar

Dessert - Plum and cinnamon tart by Agata G. - Recipia

Plum and cinnamon tart is usually served cold, once the base has firmed up enough to cut neat slices. The plums stay soft under the cinnamon crumbs, and the pastry holds the filling without any cream; a thin layer of crumble browns on top. I serve it with black tea. Prep: 25 minutes. Cook: 35-40 minutes. Rest: 60 minutes. Total: 120-125 minutes. Serves: 8. About 445 kcal and 6 g protein per serving.

Ingredients

For the dough

150 g flour
1 packet vanilla pudding mix
1 pinch baking powder
60 g sugar
1 egg
120 g butter
1 teaspoon rum essence
500 g plums

For the crumble

100 g flour
75 g butter
50 g sugar
2 packets vanilla sugar
1 level tablespoon cinnamon

To serve

1 tablespoon powdered sugar

Preparation

1. Wash the plums, cut them in half and remove the stones. 2. Sift the flour with the vanilla pudding mix. Add the baking powder and sugar, then the egg, cold butter cut into pieces and rum essence. Knead until you have an elastic dough that doesn’t stick. 3. Press the dough by hand into a 26 cm round pan lined with baking paper. Arrange the plum halves on top. 4. Mix the flour, butter, sugar, vanilla sugar and cinnamon for the crumble until you have crumbs. Sprinkle them over the plums. 5. Bake the tart at 180°C for 35-40 minutes, until the crumbs are golden. Leave it in the pan for 15 minutes, then remove the sides and transfer it to a serving plate. Leave it to cool for another 45 minutes, then dust it with sugar.

Notes

The dough contains gluten, dairy and eggs. A slice goes well with black tea. Choose firm plums that give a little when pressed; very soft ones release more juice and can make the base soggy. If the plums are wet after washing, dry them well before removing the stones. The butter for the crumble needs to be cold; if it softens while you’re making the crumbs, put them in the fridge for 10 minutes. The tart keeps covered in the fridge for up to 3 days.