Fresh plum tart

Name: Fresh plum tart
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: italian
Ingredients: 300 g 00 flour; 2 eggs; 80 g brown sugar; 120 g butter; 600 g plums (for the filling); 110 g sugar (for the filling)

4.3

A pie a little different from usual, the reason being the use of fresh fruit baked in the oven. With a careful preparation, a wonderful result will come out, with a nice contrast between the crispiness of the crust and the softness of the fruit

Yield: 8 servings / 1 28 cm cake

Total time: 1 h 40 min

Preparation time: 20 min

Waiting time: 30 min

Cooking time: 50 min

Difficulty:

Cost:

Tools: Oven, Cake pan

Weight per serving: 160 g

Energy: 375 Kcal

Carbohydrates: 57 g

Fats: 14 g

Proteins: 6 g

Running: 40 min

Allergens: Gluten, Eggs, Milk

Diet: Vegetarian

Pairing: Passito

Occasion: Garden snack

Ingredients

Portions for 8 servings

00 flour

300 g

Eggs

Brown sugar

80 g

Butter

120 g

For the filling

Plums

600 g

Sugar

110 g

Method

It takes steps in 1 h 40 min

1 - Prepare the shortcrust pastry by combining flour, eggs, butter, and sugar in a bowl. Knead until everything is perfectly combined, then roll out on plastic wrap to a thickness of about 2 centimeters. Place in the refrigerator, completely covered with plastic wrap, for at least half an hour

2 - Wash the plums thoroughly, dry them, and cut them into quarters. Take 5 plums, add a tablespoon of brown sugar, and blend them to obtain a smooth mixture that will be the base of the tart

3 - Take the pastry crust out of the refrigerator, place it between two sheets of parchment paper, and roll it out to a thickness of about 5/6 millimeters. Butter a 28 cm cake pan, lightly flour it, and lay the pastry crust, making sure to fill the entire mold. Remove the excess from the edges with the help of a knife

4 - Poke holes in the base with a fork to prevent it from puffing up during baking, then spread the previously prepared plum cream on top, it will act as a glue to hold the plums in place. Cover the pastry with the plums, cutting them in the most decorative way possible. Lastly, evenly cover the plums with all the remaining brown sugar

5 - Bake at 180 degrees Celsius for 40 minutes, then reduce to 170 degrees, activate the fan mode, and continue for another 10 minutes. The last ten minutes will be used to dry out the liquid released by the plums

6 - Bake the cake and let it cool down thoroughly before cutting it