Plum Tart

Quetschentaart

Ingredients9

• plain flour250 g
• cold unsalted butter125 g
• granulated sugar (dough)50 g
• egg yolk1
• salta pinch
• fresh plums, pitted and halved600 g
• granulated sugar (filling)80 g
• ground cinnamon1 tsp
• lemon juice1 tbsp

Method

1. Preheat the oven to 180 °C (350 °F) and lightly grease a 23‑cm (9‑inch) tart pan with removable bottom.
2. In a bowl combine the flour, 50 g sugar and a pinch of salt, cut in the cold butter until the mixture resembles coarse crumbs, then add the egg yolk and mix quickly to form a smooth dough; wrap and chill for 30 minutes.
3. Roll the dough on a lightly floured surface to fit the tart pan, press it into the pan, trim excess, prick the base with a fork and bake blind on parchment with baking beans for 15 minutes.
4. Toss the halved plums with 80 g sugar, cinnamon and lemon juice, then arrange them cut‑side up over the partially baked crust.
5. Return the tart to the oven and bake for 30–35 minutes until the crust is golden and the plums are tender; let cool before slicing and serving.