Plum tart with cinnamon crumble

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cut 125 g butter into pieces. Knead butter, 60 g sugar, egg, a pinch of salt and 200 g flour first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Halve the lemon and squeeze it. Wash, halve and stone the plums. Caramelise 100 g sugar and 2 tablespoons water in a pot until golden brown.

2. 2

   Deglaze with 250 ml cherry nectar. Add the cinnamon stick and lemon juice and boil the sugar loose. Stir the pudding powder with 3 tablespoons of cherry nectar until smooth and thicken the simmering stock with it. Add the plums, bring to the boil once, remove from heat and allow to cool. Roll out the shortcrust pastry on a floured work surface in a square shape (approx. 30 x 22 cm). Grease tart tin (20 x 29 cm) with lift-off base and line with the dough. Cut off protruding edges. Prick the short pastry several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove the base from the oven and let it cool lukewarm on a cake rack. Mix 150 g flour, cinnamon, 75 g sugar, vanillin sugar, a pinch of salt and 100 g butter in a mixing bowl with the dough hooks of a hand mixer to form crumbles.

3. 3

   Grease tart tin (20 x 29 cm) with lift-off base and line with the dough. Cut off protruding edges. Prick the short pastry several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove the base from the oven and let it cool lukewarm on a cake rack. Mix 150 g flour, cinnamon, 75 g sugar, vanillin sugar, a pinch of salt and 100 g butter in a mixing bowl with the dough hooks of a hand mixer to form crumbles. Place the compote on the shortcrust pastry, spread the cinnamon crumbles on top and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for 35-40 minutes. Remove the cake and let it cool down on a cake rack

4. 4

   1 1/2 hours waiting time

Nutrition Facts

KCAL
380 kcal

CARBS
54 g

FATS
17 g

PROTEINS
4 g