Summer Plum Tart

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 150 g Flour
  • 125 g + 3 tablespoons sugar
  • 125 g ground hazelnuts
  • 1 egg (size M)
  • 125 g Butter
  • 500 g Prunes
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Mix flour, 125 g sugar and nuts in a bowl. Add egg and butter in flakes. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil, chill for about 30 minutes

  2. 2

    In the meantime wash, clean and stone the plums. Set aside about 100 g of them. Cut remaining plums into thin slices. Roll out the dough round (approx. 28 cm Ø) on a floured work surface. Place on a baking tray lined with baking paper. Place the plums in a fan-shaped circle on the base, leaving the edge (approx. 1.5 cm) free. Whip the edge of the dough over the plums and press down lightly. Sprinkle plums with 1 tbsp. sugar

  3. 3

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the second rack from the bottom for 25-30 minutes. Puree the set aside plums with 2 tablespoons of sugar. Bring to the boil in a small pot with 2 tbsp. water, allow to simmer for approx. 5 minutes. Remove the tart from the oven about 10 minutes before the end of the baking time, brush the plums with plum puree and finish baking. Take out of the oven and let it cool down. Serve lukewarm or cooled down, dusted with icing sugar. Tastes good with nut ice cream

  4. 4

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
270 kcal
CARBS
28 g
FATS
16 g
PROTEINS
4 g

Categories & Tags

Cakes & Pastriesvery easyCake