Crispy walnut plum tart

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 200 g Flour
  • 200 g Sugar
  • 1 pinch Salt
  • 150 g Butter
  • 1 TABLESPOON Milk
  • 150 g chopped walnuts
  • 2 Eggs (size M)
  • 150 g Fresh cream
  • 1 package Vanillin sugar
  • 1 kg fresh or 900 g frozen plums
  • 7-10 Tbsp Sugar crystals
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix flour, 150 g sugar and salt in a mixing bowl. Add butter in pieces and milk and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Knead in 100 g walnuts. Then spread the dough evenly in a greased tart tin (26 cm ∅) and form a smooth base with your hands. Press the dough up at the edge. Pre-bake the base in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes until it is slightly golden. Remove the base from the oven and let it cool down a little

  2. 2

    Wash the plums, grate dry, halve and stone

  3. 3

    For the filling, mix 50 g sugar, eggs, crème fraîche and vanillin sugar. Spread 50 g walnuts on the base. Spread the cream evenly on top. Arrange the plums in a circle on the cream from the outside to the inside, so that the plums overlap slightly

  4. 4

    Continue baking the tart for about 40 minutes at the same temperature until the plums are soft and the tart is golden brown. Let the cake cool down on a cake rack, remove from the tin and sprinkle with sugar crystals

  5. 5

    Preparation time approx. 1 hour 30 minutes

Nutrition Facts

KCAL
390 kcal
CARBS
39 g
FATS
23 g
PROTEINS
6 g