This is probably my favorite dessert at the end of summer : the plum tart. I bake it the Alsatian way (the best way !!) and it’s delightful.
I couldn’t keep this to my self…
The recipe, Chef!
- 230 g flour
- 130 g butter at room temperature
- 50 g ground hazelnut
- 1 pinch of salt
- 125 g icing sugar
- 1 egg
- 1 kg plums
- 1 or 2 tbsp sugar
- 1 tsp ground cinnamon
Combine flour, salt, hazelnut powder and icing sugar.
Cube the butter and mix medium speed until it resembles breadcrumbs.
Add the egg and mix until it comes together.
Wrap it in clingfilm and set aside in your fridge for at least one hour.
Preheat your oven at 200 C / 390 F degrees.
Wash your plums, cut them in half and destone them.
Roll the pastry, place it on your baking mat in the pastry ring.
Place the plums very tightly, spread sugar.
Cook for 35 minutes.
When cooked, spread ground cinnamon.