Plum tart

Name: Plum tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Flour; 25 g Icing sugar; 100 g soft butter; 1 egg (size M); 600 g Plums; 2 TABLESPOONS Breadcrumbs; 50 g Apricot Jam; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film; 7-10 Tbsp Flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Flour
25 g Icing sugar
100 g soft butter
1 egg (size M)
600 g Plums
2 TABLESPOONS Breadcrumbs
50 g Apricot Jam
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film
7-10 Tbsp Flour

Directions

1
Quickly mix flour, icing sugar, butter and egg with the dough hooks of the hand mixer. Work into a smooth dough with your hands, wrap in cling film and chill for approx. 30 minutes. Roll out the dough on a floured work surface (approx. 32 cm Ø) and line a tart mould (26 cm Ø, lift-off base) with it. Prick the base with a fork and chill. Wash, halve, stone and quarter the plums. Sprinkle tart base with breadcrumbs. Place plum slices close together in the mould.
2
Bake the tart in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the bottom shelf for about 25 minutes. Heat apricot jam and pass through a sieve. Spread plums with jam and bake for another 5 minutes. Let the tart cool down in the tin on a cake rack. Dust the edge with icing sugar as desired. Sweetened crème fraîche tastes good with it