Plum tart II

Name: Plum tart II
Ingredients: 350 g flour; 150 g butter; 80 g sugar; 1 egg; 1 pinch salt; 4 tablespoons cold water; 700 g plums; 3 tablespoons sugar; 2 tablespoons starch; 2 tablespoons semolina; 1 egg yolk; 1 teaspoon sugar

Dessert - Plum tart II by Ludovica N. - Recipia

Plum tart II is usually served for dessert, with a tender base and a golden lattice over the plum filling. The plums are cooked with sugar and starch until they have a pudding-like consistency, while the butter pastry stays tender at the base and lightly crisp at the edges; the lattice leaves the filling visible. I choose ripe but still firm plums, so I can slice them thinly. Prep: 30 minutes. Cook: 47 minutes. Rest: 60 minutes. Total time: 137 minutes. Servings: 8. About 405 kcal and 6 g protein per serving.

Ingredients

For the pastry

350 g flour
150 g butter
80 g sugar
1 egg
1 pinch salt
4 tablespoons cold water

For the filling

700 g plums
3 tablespoons sugar
2 tablespoons starch
2 tablespoons semolina

For finishing

1 egg yolk
1 teaspoon sugar

Preparation

1. Knead the flour with the butter, 80 g sugar, egg, salt and 4 tablespoons cold water until you have a smooth, non-sticky dough. Cover it with plastic wrap and refrigerate for an hour. 2. Divide the dough into two pieces, one about a third and the other about two-thirds. Roll out the larger piece into a 26 cm tart tin, prick it with a fork and bake for 10 minutes in an oven preheated to 160°C. 3. Meanwhile, wash the plums, remove the stones and cut them into thin slices. Mix them with the 3 tablespoons sugar and cook in a saucepan for 15 minutes, stirring from time to time, until they soften and release their juices. 4. Mix the starch with 2 tablespoons of the plum juice, then stir it into the saucepan. Boil for another 2 minutes, until the filling thickens to a pudding-like consistency. 5. Remove the tin from the oven and sprinkle the semolina over the pastry base. Spoon the plum filling on top. 6. Roll out the remaining piece and cut it into strips for the lattice. Lay them over the filling, brush with egg yolk and sprinkle with 1 teaspoon sugar. Bake the tart for 20 minutes at 160°C, until the lattice is golden.

Notes

A 26 cm tin keeps the pastry and filling at a good depth for slicing. The pastry contains gluten, dairy and egg. A slice goes well with black tea. Choose ripe but firm plums; very soft ones fall apart when you cut them. If the plums are small, cut them into quarters instead of thin slices. When the filling is ready, its gloss is easy to see and it no longer runs like juice. The tart keeps covered in the fridge for up to 3 days.