Juicy plum tart

Name: Juicy plum tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 175 g Flour; 125 g Butter; 60 g Icing sugar; 1 Egg yolk (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 700 g Plums; 2 TABLESPOONS Plum jam; 2-3 TABLESPOONS Apricot Jam; 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

175 g Flour
125 g Butter
60 g Icing sugar
1 Egg yolk (size M)
7-10 Tbsp grated rind of 1 untreated lemon
700 g Plums
2 TABLESPOONS Plum jam
2-3 TABLESPOONS Apricot Jam
2 TABLESPOONS Sugar crystals
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Knead the flour, butter, icing sugar, egg yolk and lemon zest into a smooth shortcrust pastry, cover and chill for approx. 30 minutes. In the meantime, wash the plums, dab dry, quarter and stone them. Roll out the short pastry on a floured work surface to a circle (approx. 30 cm Ø). Line a greased tart mould (25-26 cm Ø) with the dough. Cut off any protruding edges. Prick the base several times with a fork and spread with plum jam.
2
Cover the base with plum quarters, close together. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 40-45 minutes. Heat apricot jam and pass through a sieve. Spread the finished tart with jam and sprinkle with sugar crystals. Best served lukewarm. Makes about 12 pieces