Simple Plum Tart with Puff Pastry

Votes: 1

How to Make - Easy Plum Tart with Puff Pastry

Time: 55 min.
Complexity: easily
Servings: 6-8

This simple and delicious plum tart is prepared with minimal effort and looks stunning. Bake a separate tart crust using ready-made puff pastry with an almond filling and top it with plums poached in sugar syrup. This warm, tart plum tart pairs perfectly with sweet vanilla ice 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:

1 sheet frozen puff pastry (half a 0.5 kg package), thawed
Flour for dusting
1/4 cup chopped almonds
3/4 cup sugar + a little for sprinkling
Juice of half a lemon
1 kg large plums, halved and pitted
6 tbsp (90 g) butter, diced
1 vanilla bean, cut in half and scrape out the seeds
Vanilla ice cream for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, almond, sugar, lemon juice, plums, butter, vanilla pod, vanilla ice cream

Cooking the dish according to the recipe:

Preheat the oven to 200°C. Place the dough sheet on a floured work surface and cut in half. Sprinkle one half with almonds and a little sugar. Top with the other half of the dough. Press the two halves together with a rolling pin, rolling them out into a 15 x 35 cm rectangle. Make a 2.5 cm border around the edge by lightly scoring the dough. Prick the dough in the middle with a fork and make small slits with a knife. Transfer the dough to a baking sheet lined with parchment paper and brush with water. Bake for 20-25 minutes, until golden brown. Cool on a wire rack.
In a heavy-bottomed saucepan, combine 3/4 cup sugar, 2 tablespoons water, and lemon juice. Cover and cook over medium-high heat until the sugar melts. Then remove the lid from the saucepan and simmer the syrup, shaking the pan, for about 5 minutes, until it turns amber. Remove the saucepan from the heat, add the plums, 3 tablespoons (45 g) butter, and the vanilla bean with the seeds removed. Simmer over low heat, shaking the pan, until the plums are softened and the sauce thickens, about 20 minutes. Then add 3 tablespoons (45 g) butter and shake the pan again.