Plum tart

Votes: 7

Time: 1 hour.

A wonderful summer tart of ripe, juicy plums on a nut crust. It's also quite easy to make with minimal ingredients. Knead the crumbly shortcrust pastry with chopped walnuts and line the crust. Arrange sliced plums on top in a pretty pattern and bake. The warm, nutty flavor and aroma pair beautifully with the equally fragrant, sweet and tart plums. Serve this warm tart with a scoop of ice cream or whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour
3/4 cup finely chopped walnuts
3/4 cup brown sugar
12 tbsp cold butter (165 g), diced
1 egg yolk
1 kg firm ripe dark plums, pitted and cut lengthwise into 4 pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, walnuts, brown sugar, eggs, plums

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a large bowl, combine the flour, walnuts, and brown sugar. Add the butter and egg yolk. Mix with your hands or a mixer until crumbly. (You can stir the flour into the dough.) cottage cheese.)

Place 1.5 cups of dough in the bottom of a 9-inch springform pan or tart pan and press down to form an even layer. Arrange the plums, skin side down, in a flower shape, starting from the edges and working your way to the center.
Sprinkle the remaining crumble topping evenly over the fruit. Bake the tart for 40-50 minutes, until golden brown and the plum juices have bubbled. Remove from the oven and let cool for 10 minutes. Transfer the tart from the pan to a flat serving platter. Serve warm or at room temperature.

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / Ina Garten

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