Rustic apple and plum tart

Name: Rustic apple and plum tart
Ingredients: 220 g flour; 2 tablespoons sugar; 1/4 teaspoon salt; 125 g cold butter; 60 ml cold water; 4 large apples (800 g); 5 plums (250 g); 6 tablespoons sugar; 1 teaspoon cinnamon; 1 tablespoon starch; 10 g butter; 1 tablespoon flour

Dessert - Rustic apple and plum tart by Floare C. - Recipia

The fruit goes into the oven uncooked in this rustic apple and plum tart, and the edges of the pastry are folded over the filling. The apples and plums bake under the folds of pastry, with cinnamon and their juices coming together in the middle, while the crust browns and stays tender. I choose firm apples that don't fall apart when I cut them into cubes. Preparation: 25 minutes. Cooking: 35 minutes. Resting: 40 minutes. Total time: 100 minutes. Servings: 8. Approximately 345 kcal and 4 g protein per serving.

Ingredients

For the pastry

220 g flour
2 tablespoons sugar
1/4 teaspoon salt
125 g cold butter
60 ml cold water

For the filling

4 large apples (800 g)
5 plums (250 g)
6 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon starch

For the pan

10 g butter
1 tablespoon flour

Preparation

1. Put the flour, sugar and salt in a bowl. Add the cold butter and rub the mixture together until it looks sandy. Pour in the cold water from the fridge and bring the dough together; wrap it in cling film and chill for at least 30 minutes. 2. Peel the apples and cut them into cubes. Cut the plums into slices, then mix the fruit with the sugar, cinnamon and starch. Leave for 10 minutes, until the fruit starts to release its juices. 3. Heat the oven to 180°C. Grease the pan with butter and dust it with flour. Roll out the dough into a round, place it in the pan and put the fruit in the middle. Fold the edges of the pastry over the filling. 4. Bake the tart for 30-40 minutes, until the pastry is well browned.

Notes

Firm plums with unbroken skins hold their shape better; very ripe ones release more juice, and the middle can turn out wet. More tart apples work well when the plums are very sweet. Sometimes the juice runs past the pastry and caramelizes on the pan. I cut the tart once it has cooled completely; I like the slices when the filling has set. I serve it with black tea, with nothing else added. It keeps covered in the fridge for up to 3 days; for a different filling, the plums can be replaced with 250 g firm peaches. The pastry contains gluten and dairy.