Plum tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place puff pastry sheets next to each other and allow to thaw. Place the puff pastry sheets on top of each other. Roll out to a square of 32 x 32 cm on a floured work surface. Let rest for 10 minutes. For the topping, wash and stone the plums, cut them into slices and simmer with 100 g sugar and 100 ml water for 5 minutes.

2. 2

   Remove 2 tablespoons of plum wedges for decoration. Mix starch with 3 tablespoons of water, stir into the remaining plums and bring to the boil. Leave to cool. Place the dough on a baking tray lined with baking paper.

3. 3

   Place the edge of a springform pan (28 cm Ø) in one corner of the pastry sheet and cut out a circle, brush with water and prick several times with a fork. Cut dough remains into two 4 cm wide strips.Mix 1 tablespoon sugar and cinnamon.

4. 4

   Spread the strips of dough with butter and sprinkle with the cinnamon sugar. Roll them up in an "S" shape, cut them into slices about 1 cm wide and place them on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.

5. 5

   For the topping, puree the marzipan with 200 g whipped cream. Whip the remaining cream and sugar until stiff and fold in. Pour the plum compote and marzipan cream one after the other onto the cooled dough plate.

6. 6

   Decorate the cake with remaining plums and the baked "S".