Plum tart

Name: Plum tart
Ingredients: 6 eggs; 6 tablespoons sugar; 8 g vanilla sugar; 75 g softened butter; 6 tablespoons flour; 1 teaspoon baking powder; 12-14 plums; 3 tablespoons sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon rum extract; 1 tablespoon powdered sugar

Dessert - Plum tart by Clara E. - Recipia

The plums soften for a few minutes in a pan with cinnamon and rum extract, then go into the plum tart, which bakes for about 20 minutes. The fruit sponge stays fluffy, with the plum halves nestled through it. I serve it with the syrup left in the pan, because that’s my favorite part. Prep: 20 minutes. Cook: 25 minutes. Rest: 30 minutes. Total time: 75 minutes. Servings: 8. About 265 kcal and 7 g protein per serving.

Ingredients

6 eggs
6 tablespoons sugar
8 g vanilla sugar
75 g softened butter
6 tablespoons flour
1 teaspoon baking powder
12-14 plums
3 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon rum extract
1 tablespoon powdered sugar

Preparation

1. Separate the egg yolks from the whites. Beat the yolks with the sugar and vanilla sugar until pale. 2. Add the softened butter and keep beating until the sugar dissolves. 3. Whip the egg whites until stiff, then gently fold them in. Add the flour one spoonful at a time, along with the baking powder, mixing without deflating the batter. 4. Pour the batter into the baking tin lined with parchment paper. 5. Remove the stones from the plums and put the fruit in a deep pan with the sugar, cinnamon and rum extract. Cook for 5 minutes, until they soften slightly and release a little syrup. 6. Arrange the plums here and there over the batter. Bake the tart at 180°C for 20 minutes, until lightly browned and a toothpick comes out clean. 7. Leave it to cool for 30 minutes, then dust with powdered sugar. Serve with the syrup left in the pan.

Notes

A slice with a spoonful of plain yogurt goes well, especially if you drizzle a little plum syrup over it. For another fruit option, replace the plums with 600 g firm apricots, halved; the batter stays the same. The texture is like a simple sponge cake, except the area around the fruit stays moister and softer. Choose ripe but still firm plums: very soft ones fall apart quickly and release more juice into the pan. Large plums soften more slowly than small ones, so check them in the pan once they start releasing juice. If the fruit is very juicy, drain off a little liquid before arranging it on the batter and keep it separate for serving. Soft butter is easier to mix in than butter straight from the fridge, and melted butter changes the consistency of the batter. The batter contains eggs, gluten and dairy. Keep the tart covered in the fridge for up to 3 days; take out only the slices you’re serving.