Frisian Tarte

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and let them rest for about 10 minutes. In the meantime cut out two circles (26 cm Ø) from baking paper and place them on the bases of 2 springform pans (26 cm Ø)

2. 2

   Remove the separating paper from the puff pastry slices. Place 4 puff pastry slices on a floured work surface. Roll out to a square (approx. 26.5 x 26.5 cm) with a pastry roll. Cut out a circle (26 cm Ø). Put it into one of the springform pans lined with baking paper. Prick the base several times with a fork. Chill for about 15 minutes.

3. 3

   Process the remaining 4 puff pastry slices in the same way. Using the back of a knife, mark 12 cake pieces on a circle of dough (press lightly into the puff pastry, not too deep). Also refrigerate. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Remove from the oven and let them cool down on a cake rack. Carefully cut the marked base into 12 pieces

4. 4

   Wash the plums, drain, halve and stone them. Stir 5 tablespoons juice and starch until smooth. Bring the rest of the juice, sugar and 1 sachet of vanillin sugar to the boil. Stir in starch, bring to the boil while stirring and simmer for about 1 minute

5. 5

   Add the plums, simmer for about 2 minutes at low heat, stirring several times. Place the base on a cake plate and spread the plums evenly on top. Chill for about 45 minutes. Whip the cream until stiff and pour in 1 packet of vanilla sugar. Spread the cream evenly on the plums. Dust the cake fan with icing sugar. Place evenly into the cream

6. 6

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
300 kcal

CARBS
29 g

FATS
19 g

PROTEINS
3 g