However, if you wish to indulge in sweet and ripe plums, you got to hurry up: Plum season is almost over. Hence, I suggest you enjoy a scoop of vanilla ice cream with this plum tart for the ultimate taste of Summer, erh, Fall!
Plum tart (Recipe slightly amended from DELI Magazin 3/2014)
For the crust:
250 g flour, sieved
125 g soft butter
75 g sugar
1 egg (size M)
also: dried pulse to blind-bake
For the filling:
750 g plums, washed, halved and pitted
4 table spoons sugar
1/4 teaspoons cinnamon
3 tablespoons rusk crumbs
1 tablespoon red wine
25 g corn starch
250 ml whipping cream
2 eggs (size M)
For the batter, knead flour, butter, sugar and egg until all ingredients are just incorporated. Grease a tart tin (28 cm), roll out the dough to the size of the tin, add to the tin and set aside in the fridge for an hour.
Preheat oven to 200 degrees. Cut a piece of baking paper to the size of the tarte, add to the tarte and fill with purse. Blind-bake the tarte for 10 minutes.
In the meantime, mix plums with 2 tablespoons sugar and cinnamon. In a separate bowl mix crumbs with wine. Remove the tarte from the oven, remove baking paper and purse and sprinkle with rusk crumbs. Arrange plums on the tarte.
For the egg glaze break down corn starch in 50 ml cream. Add cream, eggs and sugar left-overs and whisk together. Pour the glaze over the tart and bake for 30 minutes in the lower third of the oven, then another 15 minutes in the center of the oven. Allow tart to cool down in the tin, serve cold.