Plum and sour cream tart

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 250 g Flour
  • 160 g Sugar
  • 1 pinch Salt
  • 1 egg (size M)
  • 125 g Butter
  • 1.2 kg Plums
  • 400 g Schmand
  • 2 TABLESPOONS Cornstarch
  • 2 Egg yolk (size M)
  • 2 TABLESPOONS Sugar crystals
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film
  • Baking paper and pulses

Directions

  1. 1

    Put flour, 100 g sugar, salt, egg and butter in flakes into a mixing bowl and knead with the dough hooks of the hand mixer to a smooth dough. Wrap in cling film and chill for 30 minutes. Roll out short pastry on a floured work surface to a circle (32 cm Ø). Line a greased tart tin (26 cm Ø) dusted with flour, pressing the edge lightly. Place the mould in a cool place for about 15 minutes.

  2. 2

    Place baking paper on the dough, add dried pulses. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Carefully remove the baking paper with the pulses. Continue baking for approx. 5 minutes at the same temperature. Let it cool down. In the meantime, wash the plums, dab dry and stone them. Mix sour cream, 60 g sugar, starch and egg yolk. Cover the tart with plums and pour over the sour cream. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.

  3. 3

    In the meantime, wash the plums, dab dry and stone them. Mix sour cream, 60 g sugar, starch and egg yolk. Cover the tart with plums and pour over the sour cream. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Remove and let cool on a cake rack. Serve sprinkled with sugar crystals

Nutrition Facts

KCAL
270 kcal
CARBS
32 g
FATS
13 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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