Plum tart

Name: Plum tart
Ingredients: 800 g plums; 100 ml water; 4 tablespoons sugar; 1 tablespoon starch; 300 g flour; 10 g baking powder; 1/8 teaspoon salt; 90 g sugar; 1 egg; 8 g vanilla sugar; 100 g cold butter

Dessert - Plum tart by Adina G. - Recipia

The plums are cooked before going into the plum tart, and their syrup is thickened with starch. Crumbly dough forms the base and is sprinkled on top; in the oven it turns golden, while the filling stays soft, with the fruit halves visible and the syrup thickened. I serve it plain, once it has cooled. Prep: 20 minutes. Cook: 42 minutes. Total: 62 minutes. Servings: 8. Approximately 355 kcal and 6 g protein per serving.

Ingredients

For the filling

800 g plums
100 ml water
4 tablespoons sugar
1 tablespoon starch

For the dough

300 g flour
10 g baking powder
1/8 teaspoon salt
90 g sugar
1 egg
8 g vanilla sugar
100 g cold butter

Preparation

1. Wash the plums, cut them in half and bring them to a boil with 100 ml water and 4 tablespoons sugar. Boil for 10 minutes, until softened. 2. Mix the starch with 2 tablespoons of syrup from the pan, then pour it over the plums. Boil for another 2 minutes, until the syrup thickens. 3. Mix the flour with the baking powder, salt and sugar. Add the egg, vanilla sugar and cold butter cut into cubes; mix until you have crumbs. 4. Line a round pan with baking paper. Press 2/3 of the dough into it, covering the sides too, then add the plum filling and sprinkle the remaining dough on top. 5. Bake for 30 minutes at 180°C, until the dough on top is golden.

Notes

A slice goes well with plain yogurt; the crumbly dough is reminiscent of a grated-dough cake, but here the base also holds the filling. You can replace the plums with 800 g apricots or sour cherries, pitted before boiling. The dough contains gluten, butter and egg, so the tart is not suitable for anyone avoiding these foods. Keep it covered in the fridge for up to 3 days. I chose 4 tablespoons of sugar for the filling. Firm plums, whose flesh does not give when pressed, hold their shape better than very soft ones. If they are very tart, you can increase the sugar in the filling to 10 tablespoons. A 24-26 cm round pan makes a fairly thick base, and baking paper helps the tart come out easily.