Crunchy nut tart with summer plums

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the short pastry, mix 150 g flour, 125 g sugar and nuts. Add egg, butter in pieces and possibly 1 tbsp. cold water. Knead first with the dough hooks of the mixer, then briefly with your hands to a smooth dough.

2. 2

   Wrap in cling film and chill for about 30 minutes.

3. 3

   Meanwhile wash the plums, cut them in half and stone them. Put 1 plum (about 100 g) aside. Cut the remaining plums into thin slices. Line a baking tray with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

4. 4

   Roll out the dough on a floured work surface until round (approx. 28 cm Ø; see tip below). Place on the baking tray. Place the plums in a fan-shaped circle on the base, leaving a 1.5 cm wide edge.

5. 5

   Sprinkle plums with 1 tablespoon of sugar. Fold the edge of the dough over the plums and press lightly. Bake in a hot oven for 15-20 minutes.

6. 6

   Puree the rest of the plum with 2 tbsp. sugar. Bring to the boil with 2 tbsp. water in a small pot and simmer for about 5 minutes, stirring continuously. Remove the tart from the oven and brush the plums with the puree.

7. 7

   Continue baking at the same temperature for about 10 minutes. Remove and let cool. Dust with icing sugar. Tastes lukewarm or cold. Goes well with nut ice cream.

Nutrition Facts

KCAL
290 kcal

CARBS
30 g

FATS
16 g

PROTEINS
4 g