Plum Tart

Plums that soften and candy in the oven within a buttery shortcrust. The fruit juice stains the pastry a deep, glossy purple, while the edges stay crisp.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 389
• Protein: 5 g
• Carbs: 49 g
• Fat: 19 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 533.3 g Plum ( halved )
• 40 g White sugar
• 20 g Minimum butter sweet ( in small dots )
• 0.7 tbsp Wheat flour ( for dusting )
• 33.3 g Almond powder

Instructions

1. Prepare the base

   Roll out the shortcrust pastry on a floured surface to about 3mm thick. Line the mold and prick the bottom with a fork. Evenly sprinkle the almond powder on the base to absorb excess juice.

2. Fill with plums

   Arrange the plum halves vertically, packed tightly against each other in a rosette pattern. The tighter they are, the more generous the tart will be and it won't dry out.

3. Sugar and butter

   Sprinkle the white sugar evenly over the fruit. Add a few dots of butter on top to promote caramelization of the juice.

4. Baking

   Bake at 180°C. The tart is ready when the pastry is golden brown and the plum juice starts to bubble and thicken around the edges.

Chef's tips

• If your plums are very juicy, sprinkle some ground almonds or fine semolina on the pastry base before adding the fruit.
• The tart is done when the fruit juice coats the pastry like a thick syrup.

Storage

Keep for 48 hours at room temperature under a dry cloth. Do not refrigerate as it softens the pastry.