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Quetschentaart - Plum tart
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 3 voted )
Ingredients
For the tart
- 1 kg plums
- 250 g flour
- 125 g butter, room temperature
- 1 egg, room temperature
- 3 - 4 tbsp water or cream
- 3 tbsp sugar
- Pinch of salt
- 1 level tsp baking powder
- 1 large cake pan (or 6 small ones)
For the whipped cream
- 250 ml cream
- 2 tbsp sugar
Instructions
- Place the flour and baking powder in a bowl and add the butter. Rub together with your hands for 5 minutes.
- Create a mould in the middle, crack in the egg, add the salt, water and sugar. Knead everything together with your hands to form a dough and shape into a ball.
- Grease the cake tin(s) with a little butter, roll out the dough thinly and place in the tin. Poke small holes with a fork. If there is any dough left over, simply form it into a ball again and roll it out for other small baking tins.
- Preheat the oven to 180 °C top/bottom heat.
- Wash and pit the plums and cut into quarters or halves. Arrange the plums on the pastry and place in the oven for 40 - 45. Remove from the oven and leave to cool.
- Mix the cream with two tablespoons of sugar and whisk with a hand mixer for a few minutes until the cream is stiff. Serve the cream as a topping for the cake.
Recipe: Anne Lommel
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