Quetsche Plum Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 533.3 gPurple plum pitted (halved)
- 33.3 gBrown sugar (for sprinkling)
- 0.7 tspCinnamon powder (mixed with sugar)
- 20 gBreadcrumbs (for the base)
- 533.3 gFresh Quetsche plums (pitted and halved)
Method
A buttery shortcrust pastry holding tight rows of purple plums. As it bakes, the fruit softens, releasing a tangy juice that turns deep purple under a dusting of cinnamon.
- 1
Roll out the shortcrust pastry into a tart pan. Prick the bottom with a fork to prevent it from puffing up. It should be very cold when baking to maintain its shape.
- 2
Spread the breadcrumbs evenly over the pastry base. This layer will absorb excess plum juice and prevent the pastry from becoming soggy.
- 3
Cut the fresh quetsches in half and remove the pits. Arrange them vertically on the pastry, tightly packed against each other. The tart should be dense with fruit.
- 4
Sprinkle brown sugar and cinnamon over the fruit. Bake at 180°C. The tart is ready when the pastry is golden brown and the quetsche juice begins to bubble.
Frequently asked questions
How do you get this dish right?
- Do not stone the fruit too far in advance to prevent them from releasing too much water before baking.
- The tart is even better the next day, once the cinnamon aromas have fully infused into the fruit.
How long does this dish keep?
Keeps for 48 hours at room temperature, protected by a dry cloth. Avoid the refrigerator as it softens the pastry.
