Plum tart

- super simple and quick tart - also with frozen plums - no need to bake the base separately

• Preparation time: 20 minutes Dough cooling time: 1 hour Tart baking time: 45 minutes
• Number of servings: tart with a diameter of 24 cm
• Energy value 285 kcal
• Carbohydrates 38 g - Of which sugars 18 g
• Protein 4 g
• Fat 13 g
• Diet: vegetarian.
• 1 cup of wheat flour - 160 g
• 80 g real butter
• 50 g powdered sugar - about 4 tablespoons
• 1 large egg yolk
• half a teaspoon of baking powder
• a pinch of salt
• half a cup of wheat flour - 80 g
• 50 g of fine sugar
• 50 g real butter
• 500 g small plums

Plum tart

My glass has a capacity of 250 ml. Tart baking pan: 24 cm diameter. Tart baking time: 180 degrees Celsius (350 degrees Fahrenheit); baking time: approximately 45 minutes; middle rack with top/bottom baking options. Calories were calculated based on the ingredients I used. Therefore, this is an approximate calorie count based on the products I used in this recipe. This is a very versatile recipe for a simple tart. You can use other fresh fruits instead of plums. I recommend: apple slices, blueberries, pear slices, and apricot slices. If you use frozen plums, remember to thaw them naturally first. Drain off any water and wait until the plum slices are no longer cold. Before you start preparing the tart, I recommend reading the entire recipe first to prepare for the next steps.

Plum tart recipe

Start by kneading the dough for the plum tart base. For the shortcrust pastry, I recommend using type 550 wheat flour—luxury wheat flour. Type 500 flour, such as Poznań or Wrocław flour, or even cake flour, will also work. For this portion of dough, you'll need one cup of flour, or 160 grams of flour.

Add half a teaspoon of baking powder, 50 grams of powdered sugar, and a pinch of salt to the flour. Cut 80 grams of butter into smaller pieces and add them to the rest of the ingredients (the butter can be removed from the refrigerator). Finally, add another egg yolk from a larger egg.

To combine all the ingredients, you can use a mixer with a dough hook for heavier doughs or knead the dough by hand. At first, the dough may seem too loose, but after a while, it will become more pliable and easy to shape into a nice ball. Wrap the dough in plastic wrap and chill in the refrigerator for a full hour.

Start preheating your oven now. Set it to 180 degrees Celsius with a top/bottom heat setting, or alternatively, 170 degrees Celsius with a fan.

Prepare a tart pan. Mine was glass and had a diameter of 24 cm. You can also use a ceramic or metal pan. Grease the entire pan (including the wavy edges) with a little butter. This will make it even easier to cut and remove the tart pieces from the pan.

You can line the dough with two methods. First (this is what I used this time): Use a knife to cut the chilled dough ball into slices no thicker than 5 mm. Arrange the slices on the bottom of the pan and on the edges. Fill in any gaps with the remaining dough, then fold the dough over and smooth the surface. You can prick the slices with a fork.

Second method: Place a ball of dough between two pieces of baking paper. Roll it out to a diameter of about 30 cm. Carefully transfer the dough to the baking pan and press it into the cavity and edges. Place the baking pan with the dough in the refrigerator while the oven preheats.

Wash half a kilogram of plums thoroughly under cold, running water and then pat dry. Cut each plum in half and remove the pit. Cut the plum halves in half again lengthwise. Place the plum quarters on top of the batter, which is already in the pan. Arrange the plum slices as shown in the photo below, with the skin facing down.

Mix all the ingredients for the crumble topping thoroughly and rub them together in your hands. This will require: half a cup of all-purpose flour; 50g of caster sugar; 50g of real butter. I also recommend adding a little vanilla paste or scraping some seeds from a vanilla pod and mixing it with the remaining crumble ingredients. Spread the crumble topping over the plums.

If you need more detailed instructions, please see my detailed recipe -.

Crumble. This is the exact same recipe, only with fewer ingredients. You can use regular fine sugar or fine cane sugar to make the crumble.

Place the tart pan in an oven preheated to 180 degrees Celsius (the oven must be thoroughly preheated). Select the middle rack with top/bottom heat. Bake the plum tart this way for about 45 minutes. You can remove the baked plum tart from the oven immediately.

Still warm

The plum tart will crumble when cut. So I recommend waiting until it cools completely.

What is your favorite fruit tart?

Enjoy your meal.