Yeast dough short pastry tart with summer plums

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Melt 25 g fat. Add milk and warm up lukewarm. Mix yeast and milk mixture. Mix 200 g flour, salt and 20 g sugar in a bowl and press the middle of a depression. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes

2. 2

   Add 1 egg and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for approx. 45 minutes

3. 3

   Knead 150 g flour, 75 g fat and 40 g sugar into a short pastry. Halve the dough, wrap separately in foil and chill. As soon as the yeast dough is ready, knead 1 half of the shortcrust pastry with the yeast dough.

4. 4

   Grease a spring plate (top 30 cm Ø, bottom 28 cm Ø) and dust with flour. Roll out the yeast short pastry on a floured work surface to a circle (approx. 36 cm Ø). Carefully lift into the mould, pressing the edge down. Allow to rise again for approx. 30 minutes.

5. 5

   Wash plums, dab dry, cut in half, remove stones and cut plum halves in half again. Stir sour cream, 2 eggs, 50 g sugar and sauce powder until smooth. Spread breadcrumbs evenly on the base, place plums in a circle on the base with the tips pointing upwards. Pour the souring mixture over the plums. Crumble the rest of the shortcrust pastry and spread it as crumbles on the tart. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Remove the tart from the oven and dust with icing sugar shortly before serving. Serve hot or cold

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
340 kcal

CARBS
45 g

FATS
14 g

PROTEINS
7 g